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Regional American Cuisine Dinner Menu

Wednesday April 1 Time5:30-8 p.m. Price $34.95/person

Southern Style


Scallop and Braised Pork Belly
Grilled scallops served with braised pork belly, succotash, and grape drizzle



Choice of one:

Cuban Black Bean
Smoky pork flavor, black turtle beans, and toasted Cuban spices

Peanut Soup
Sweet and savory come together for this Le Jeune Chef favorite



Choice of one:

Grapefruit Salad
Bibb lettuce, hearts of palm, avocado, and shrimp

Pecan Ambrosia Salad
Assorted fruits, coconut, pecans, and whipped cream



Choice of one:

Pompano en Escabeche
Sauteed pompano with Sazon-Style seasoning, bell peppers and onions, sherry and sherry vinegar

Fried Chicken
Served with rice and beans and vegetable du jour

Grouper and Grits
Baked grouper fillets with a shrimp, tasso, and corn cream sauce

BBQ Braised Short Ribs and Grits
Wood-grilled and then slowly-braised beef short ribs with a Carolina influenced barbeque sauce, served with grits



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