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Regional American Cuisine Dinner Menu

Wednesday February 12 Time5:30-8 p.m. Price $34.95/person

New Orleans


“Oyster” Po’Boy
Batter-dipped, deep-fried oyster mushroom, served open faced with lettuce, tomato, and Creole tartar sauce



Choice of one:

Mirliton Soup
This wonderfully versatile vegetable in the gourd and melon family enhances and absorbs the spices and other flavors in this mildly-spiced vegetable shrimp soup

Cajun Clam Chowder
An accelerated version with the addition of our own tasso ham, bacon and Cajun spices



Seafood Jambalaya Rice Salad
Crayfish, crab, ham, and rice; served on a bed of mesclun

Cajun Cesear Salad
Blackened red fish; served with romaine and Caesar dressing



All entrèes served with a side of collard greens

Choice of one:

Creole Chicken & Biscuits
A traditional chicken fricassee served with a buttermilk biscuit

Filè Gumbo
A classic gumbo with poultry, crayfish, and our own sausage; served with white rice

Chicory-Glazed Quail
Quail, stuffed with crab, chicory-coffee drizzle

BBQ Pork & Beans
Roasted pork loin; served with baked red beans and potato salad finished with BBQ sauce



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