Skip to main content

Regional American Cuisine Dinner Menu

Wednesday September 25 Time5:30-8 p.m. Price $34.95/person



Lamb Barbacoa Tacos
Pico de gallo and guacamole



Chilled Avocado
Chilled, creamy avocado soup with a tangerine-lime sorbet

Creamy Corn & Green Chili Soup
Sweet corn creamy richness with roasted chile peppers, mildly spiced



Smoked Texas Game Bird
Southwestern vegetables, mint vinaigrette

Grilled Romaine
Served with pimento cheese croquettes and Tejano red sauce



Choice of one:

Chili-Broiled Sea Scallops
Fresh sea scallops dusted with chipotle and broiled to perfection; served with pear and sundried tomato polenta and a smoky tomato sauce

BBQ Coffee Cured Strip Steak
Grilled and topped with creamy blue cheese and spicy mustard potatoes

Corn-Crusted Blue Marlin
Grilled filet with a coconut glaze accentuated with a tangerine sauce; served with a “Southwest” potato crab hash

Wood Oven-Roasted Duck Monterey
Wood oven-roasted duck with a duck confit and poblano mashed potato; served with a black bean pico de gallo and guacamole vinaigrette



Prepared by our professional staff, students, and faculty.

Student Manager

Nicholas Hanson

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