About Lunch

  • Monday – Friday
  • 11:30 a.m. - 1:30 p.m.

Lunch à la Carte

Lunch is prepared by Sous Chef Troy Breger, student interns and Le Jeune Chef's other professional staff. They will express their culinary creativity by developing recipes using fresh regional and seasonal items. The à la carte menu is served year-round and when students' cuisine classes are not in session. All desserts are created and prepared by Chef Lynn Sisino and our student interns.

Spring Lunch à la Carte Menu

Student Luncheon

Chef Craig Cian and his second-semester students serve lunch at least one day of the week when classes are in session. Specials change weekly to expose students to a variety of cuisines and cooking techniques. A special à la carte dessert menu is created and prepared by Chef Lynn Sisino and our student interns.

About Dinner

  • Wednesday – Saturday
  • 5:30 p.m. - 8 p.m.

Dinner à la Carte

Student interns from the Culinary Arts and Systems major, under the direction of Sous Chef Christopher Grove and Le Jeune Chef's other professional staff, are excited to introduce an exciting new menu featuring a variety of both regional and international cuisines using fresh and local ingredients from our local farming community when available. Tableside pasta presentations, and a special "shared" appetizer section are among the new changes this year.

A wine flight may be paired with any of the dinner options and priced separately. The menu is served year-round and on evenings when students in Regional American Cuisine and Classical Cuisine classes are not in session. The dessert menu is created and prepared by Chef Lynn Sisino and our student interns.

Spring Dinner à la Carte Menu

Regional American Cuisine Dinner

Wednesdays, 5:30 - 8 p.m., Fall and Spring semesters (September – May)

Chef Mike Ditchfield and his students, our future culinary arts professionals, prepare menus that reflect characteristic fare from America's varied regions. These elegant, multi-course meals are also served with desserts created and prepared by Chef Lynn Sisino and our student interns. A wine flight may be paired with the dinner and priced separately. A Regional American Cuisine Five-course Dinner costs $34.95.

Regional American Cuisine Dinner Dates and Menus
New Orléans Regional American Cuisine Dinner
WednesdayFebruary7

View menu

 
Heartland Regional American Cuisine Dinner
WednesdayFebruary14

View menu

 
Hawai'ian Islands Regional American Cuisine Dinner
WednesdayFebruary21

View menu

 
California Fusion Regional American Cuisine Dinner
WednesdayFebruary28

View menu

Irish American
WednesdayMarch14

View menu

Pacific Northwest
WednesdayMarch21

View menu

Chesapeake Bay
WednesdayMarch28

View menu

Southwest
WednesdayApril4

View menu

Floribbean
WednesdayApril11

View menu

Deep South
WednesdayApril18

View menu

Regional American Cuisine Dinner reservations begin January 8 at 9 a.m.

Classical Cuisine Dinner

Thursdays, 5:30 - 8 p.m., Fall and Spring semesters (September – May)

Chef Paul Mach, co-host of the TV Show "You're the Chef," and his culinary arts students showcase their talents. Their old-world cooking style whisks you to your favorite international destination. Adding to the meal are desserts prepared by Le Jeune Chef's professional pastry chefs and Baking and Pastry Arts students. A wine flight matching the international destination may be paired with the dinner and priced separately. A Classical Cuisine Seven-course Dinner costs $39.95.

Classical Cuisine Dinner Dates and Menus
The French Mountains
ThursdayFebruary15

View menu

 
Normandy and Brittany
ThursdayFebruary22

View menu

 
Gascony and the Languedoc
ThursdayMarch1

View menu

Bordeaux
ThursdayMarch15

View menu

Burgundy
ThursdayMarch22

View menu

Austria and Germany
ThursdayMarch29

View menu

Tuscany: The Culinary Experience
ThursdayApril12

View menu

Central/South America
ThursdayApril26

View menu

Classical Cuisine Dinner reservations begin January 8 at 9 a.m.

About Brunch

  • Various Sundays September-May
  • 10:30 a.m. - 1 p.m.

Sunday Brunch Buffet

Brunch is prepared by Le Jeune Chef’s professional staff and student interns on various Sundays from September to May. The buffet-style meal features a variety of stations including soup, omelet/egg, cold, hot, and dessert, as well as a chef-carved entrée and assorted breads. Adults $21.75 and children $11.75. A Bloody Mary and champagne mimosa bar is available for an additional charge.

Sunday Brunch Buffet Dates and Menus
Sunday Brunch Buffet
SundayFebruary11

View menu

 
Sunday Brunch Buffet
SundayMarch11

View menu

Sunday Brunch Buffet
SundayApril29

Menu to be announced soon

About Cooking with Class

  • Various Saturdays

Cooking with Class

Pennsylvania College of Technology is offering a series of classes led by chefs and student interns from the School of Business & Hospitality.

Cooking with Class Dates and Menus
Cure for the Winter Blues
SaturdayJanuary20

View menu

 
Chocolate/Bourbon: Four Course Dinner
SaturdayFebruary17

View menu

 
Epicurean Traveler: Dublin
SaturdayMarch17

View menu

Straub Brewery Food and Beer Pairing
SaturdayApril7

View menu

Epicurean Traveler: The Roman Experience
SaturdayJune2

View menu

Handmade Pasta Experience
SaturdayJuly28

Menu to be announced soon

Sushi Experience
SaturdaySeptember8

Menu to be announced soon

Wine and Design
SaturdayOctober27

Menu to be announced soon

Epicurean Traveler: London
SaturdayNovember17

Menu to be announced soon

All menus subject to change due to availability.