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Regional American Cuisine Dinner Menu

Wednesday March 18 Time5:30-8 p.m. Price $34.95/person

Irish American


Cured Lamb and Salmon Sampler
Lamb loin, patiently house cured, and Irish Mist smoked salmon with misty crème fraiche’, pesto, greens, and potato



Onion with Stout and Cheddar Cheese
The flavors of roasted onion and garlic paired with stout and topped with cheddar cheese



Choice of one:

Grilled Liverwurst
Our own liverwurst, grilled and served with sweet onion marmalade

Pepper Slaw
Simple and flavorful, sweet and sour peppers, onion, and cabbage



Choice of one:

Corned Beef and Cabbage
House cured with potato, vegetable, and horseradish broth

Baked Cod
Wrapped in pub ham with fresh sage, colcannon and spring vegetables

Irish Lamb Stew
Traditional lamb stew with potatoes and vegetables and barley garnish

Broiled Fillet of Trout
Mustard and bread crumb-crusted, colcannon and spring vegetables



Prepared by our professional staff, students, and faculty.


Includes coffee, tea, and iced tea; all other beverages priced separately. A 15% service charge, 6% sales tax will be added to the check.


15% service charge and 6% sales tax will be added to the check.

* Consumer advisory per PA Dept. of Agriculture Food Code, 3-603.11

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. See Maître d’ Hotel for details.
Despite taking every precaution, cross-contact with peanuts, tree nuts, soy, milk, eggs, wheat, fish, or crustaceans and shellfish can occur in our food production area of Le Jeune Chef.

Dietary restrictions
  • GF- Gluten free
  • V- Vegetarian
  • N- Contains nuts
  • D- Contains dairy
  • SF- Contains shellfish
  • S- Contains soy
  • F - Contains fish