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Regional American Cuisine Dinner Menu

Wednesday February 26 Time5:30-8 p.m. Price $34.95/person

New England

Appetizer

Cod Cakes
With pepper slaw and our own ketchup

 

Soup

Choice of one:

New England Clam Chowder
Classic New England recipe

Cioppino
Fisherman’s stew in a rich fumet with fennel, tomato, and garlic

 

Salad

Choice of one:

Roasted Red Beet and Goat Cheese
With field greens, toasted walnuts, and balsamic vinegar

Warm Mushroom and Boston Bibb Lettuce
Sauteed mushrooms tossed with wilted bibb lettuce, pecorino cheese and sherry vinaigrette finished with a hint of truffle

 

Entrèes

Choice of one:

Grilled “Day Boat” Scallops
Whipped potatoes, butternut squash purée, red wine glace

Lobster with Pappardelle Pasta
Lobster meat gently butter poached in a rich, creamy tomato sauce with fresh vegetables and shaved parmesan cheese garnish

Chicken and Chestnuts
Sautéed breast of chicken with roasted chestnuts, Madiera wine sauce, and fennel stuffed with lobster mousseline

Seven Hour Leg of Lamb
A classic Jean Louis Palladin recipe. Lamb leg slowly braised with wine, fresh herb rich stock

 

Dessert

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