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March 23
E.g., March 23 2017
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There is nothing more memorable than a Nittany Lion Inn wedding. The Nittany Lion Inn is considered a home away from home for many, and with good reason. For nearly 80 years, its comfort and charm have made the Inn a special place that has served as the backdrop for countless memorable moments.

Your signature wedding package begins with one of our attentive and experienced event planners, who will work closely with our chefs and sommelier to help you design an experience that speaks about you and your taste. Your event will be presented in the elegance of our colonial-style private banquet room with impeccable service and seasonally inspired menus using the freshest sustainable foods available, accented by our Wine Spectator award-winning wine list.

Your signature wedding package experience will feature a one-hour cocktail reception that includes our full-service open bar, display of hors d’oeuvres, and your selection of passed hors d’oeuvres; champagne toast; four-course dinner from our seasonal menus, including wedding cake served with Penn State Berkey Creamery ice cream; and a bridal suite for one night along with many other upgrade options. If a served dinner is not your preference, we’ll be happy to customize a seasonal dinner buffet to your taste.

*Please add 6% sales tax and 18% service charge to all menus*

Cocktail Hour

Your wedding package includes a one-hour cocktail reception with an elegant display of aged cheeses from around the world, crackers and mustard, a fresh seasonal fruit display with yogurt dip, and an antipasto display with grilled vegetables and olive bar.

And your choice of three butlered hors d’oeuvres:

Pennsylvania Dutch and Continental American

Smoked Trout on Toast Points
Roasted Baby Beets with Fresh Goat Cheese
Goat Cheese Stuffed Cherry Tomatoes


Chicken and Artichoke Confit in Tomato Boats
Date, Bacon, and Toasted Almond Salad: Served in carved cucumber cups
Naan  Flat  Bread  with  Crumbled  Feta,  Oregano,  Lemon,  and  Grilled Zucchini
Coppa Secca  Cured  Berkshire Pork: Thin-shaved  on  a  slice of  fresh mozzarella with a tomato chutney and fresh basil

South American

Fajita Rollups: Cumin, garlic, and citrus-marinated beef, rolled in a flour tortilla with a chili cream cheese, roasted onions, and peppers
Peri-Peri Skewered Beef Kabobs: Rubbed with chili, garlic, lemon, and parsley

Classic French

Smoked Duck with White Bean Salad
Salami with Whole Grain Mustard and Cornichon Salad
Mushrooms Caps Stuffed with Braised Short Ribs and Tabasco Shallots

Pacific Rim

Coconut Chicken: Sweet and savory, served with an orange horseradish marmalade
Portabella Poke Poke: A Hawaiian spice rub makes this one of our most popular vegetarian options
Beef Sate Skewers: Grilled and served with a classic Thai sauce


The following hors d’oeuvres are available as upgrades to your cocktail hour:

Display Options

Classic Shrimp Cocktail
Coconut and Ginger Marinated Shrimp Cocktail: Served with a mango citrus sauce
Dim Sum Pork: Served in bamboo streamers with a scallion and soy dipping sauce
Raw Bar - Classic Beef Tartare, Oysters and Clams on the Half Shell, Oyster Shooters, Tuna Tartare, and Ceviche

Butlered Options

Foie Gras Mousse on Toasted Baguette topped with a Strawberry Gelee
Rabbit Loin Roulade with Apricot Cilantro Chutney
Slow-Cooked Berkshire Pork Belly on Apples
Tuna Tartare Served in Tasting Spoons
Scallop Salad Dressed in Yuzu Served on a Tasting Spoon
Kielbasa on Grilled Bread with Smoked Gouda and Pickled Mustard Seed
Crab Salad in Tartlet Shells
Kofta Lamb Kabob with Green Onion Yogurt
Chorizo and Grits Topped with a Poached Quail Egg and Served in Shot Glasses
Miniature Crab Cakes with Cajun Remoulade

Bar Services

Our full-service open bar is included in your wedding package for your one-hour cocktail reception. You may enhance the experience with some of our available upgrades, as well as extend the bar services into the rest of the evening on a per drink consumption basis.


LIQUORS (Gold Level)

WHISKEY/BOURBON: Crown Royal, Makers Mark
TEQUILA: Jose Cuervo Traditional
SCOTCH: Johnnie Walker Red Label
GIN: Tanqueray
VODKA: Stolichnaya
RUM: Mount Gay, Captain Morgan Private Stock
VERMOUTH: Martini & Rossi Sweet, Martini & Rossi Dry
LIQUEURS: DeKuyper Peach, Amaretto Disaronno, Triple Sec

LIQUORS (Silver Level)

WHISKEY/BOURBON: Jim Beam, Jack Daniels
TEQUILA: Jose Cuervo Gold
SCOTCH: Dewars White Label
GIN: New Amsterdam
VODKA: Smirnoff
RUM: Bacardi Silver, Captain Morgan
VERMOUTH: Martini & Rossi Sweet, Martini & Rossi Dry
LIQUEURS: DeKuyper Peach, Amaretto RegencyD’Amore, Triple Sec



Featuring House Selected Varietals: White Zinfandel, Pinot Grigio, Chardonnay, Merlot, Cabernet Sauvignon


Please select four of the following to be available on your full bar:

Yuengling Lager, Michelob Ultra, Miller Lite

Sam Adams Boston Lager, Amstel Light, Corona

Victory Hop Devil, Otto’s Apricot Wheat

Non Alcoholic, Beck’s N/A Lager


Entree Course

Pennsylvania Dutch and Continental American

Your formal, served dinner will feature a champagne toast, four-course dinner from our global menus including wedding cake served with Penn State Berkey Creamery ice cream, and a bridal suite for one night along with many other upgrade options.

Appetizers - your choice of one

Classic Shrimp Cocktail Served with Cocktail Sauce and Grilled Lemons
Benefield Fried Oysters on Braised Cabbage and Served with Cajun Remoulade
Smoked Trout atop Poached Leeks

Salads - your choice of one

House Salad with Cucumbers, Shaved Carrots, Grape Tomatoes, and Mushrooms: Served with Tait Farm raspberry shrub vinaigrette
Waldorf Salad: Apples, grapes, celery, and toasted walnuts on a bed of seasonal greens with a creamy Dijon dressing
Kennett Square Mushroom Salad: Served on baby spinach with shaved shallots, chopped bacon, and hardboiled egg with a hot bacon dressing
Way Fruit Farm Seasonal Salad: Seasonally available selection from our local orchard

Entrees - your choice of two

Steaks: Finished with a veal demi glaze - your choice of one

  • Seared 6 oz. Filet
  • Grilled 12 oz. Delmonico Steak
  • Seared 12 oz. NY Strip Steak
  • Braised Short Ribs with Veal Demi

Buttermilk and Chive Whipped Potatoes
Maple-Glazed Carrots

Berkshire Short Ribs with Apples
Salt Potatoes
Braised Cabbage

Chicken Madeira
Flat Leaf Parsley Potatoes
Sauteed Wild Mushrooms

Nittany Lion Inn Crab Cakes
Baked Fingerling Potatoes Garnished with Chives
Creamed Spinach

Lemon Pepper-Seared Scallops with Lobster Veloute
Roasted Fingerling Potatoes
Ham Hock Braised Collard Greens

Classic French

Appetizers - your choice of one

Smoked Duck Breast with Warm White Bean Cassoulet
Miniature Quiche Loraine Served with a Kale Salad
Roasted Fennel and Wild Mushroom Duxelle in Petite Tart Shells with a Grilled Carrot and Scallion Garnish

Salads - your choice of one 

Wild Mushroom and Shaved Fennel Salad: Served on seasonal greens with champagne and tarragon vinaigrette
Roasted Beets Salad with a Black Tea and Citrus Dressing: Served with seasonal greens
Poached Fingerling Potato Salad and Green Beans: Served with a charred lemon, herb vinaigrette, and toasted walnuts

Entrees - your choice of two

Mustard Tarragon Glazed Short Ribs
Rosemary and Thyme Roasted Fingerling Potatoes
Oven Roasted Root Vegetables

Rack of Lamb Crusted with Herbs and Mushroom Duxelle
Seasonal Vegetable Rice Pilaf and a Red Wine Lamb Jus
Caramelized Brussels Sprouts with Shallots and Bacon

Garlic and Rosemary Roasted European Style Breast of Chicken
Whipped Potatoes with Fine Herbs
Green Beans with Charred Lemon Dressing

Duck Confit Tender Duck Leg
Seasonal Vegetable Rice Pilaf and an Apple Wine Poultry Demi
Sauteed Apples and Fennel Finished with Tarragon

Roasted Halibut with a Tomato Confit Sauce
Rosemary and Thyme Roasted Fingerling Potatoes
Poached Leeks and Vidalia Onion Finished with Olive Oil and Scallions


Appetizers - your choice of one

Eggplant and Tomato Napoleon Poached in Olive Oil: Served with diced lemon and marinated anchovy salad
Berkshire Coppa Secca: Thinly shaved atop fresh mozzarella rounds dressed with extra virgin olive oil, a tomato chutney, and fresh basil

Salads - your choice of one

Classic Chop Salad with Almonds and Olives: Topped with fried eggplant “croutons” and served with pomegranate and date vinaigrette
Tomato Confit and Fresh Mozzarella Salad: Served on arugula and baby spinach with a basil and balsamic dressing
Mixed Greens, Greek Olives, and Crumbled Feta Salad: Served with a lemon and mint vinaigrette
Cucumber Salad: Served with tomato, spearmint, flat leaf parsley, and mild green chilies dressed with olive oil, lemon, and scallions and presented in a radicchio cup

Entrees - your choice of two 

Berkshire Pork Tomato Ragout
Hearty Stew: Served over penne and garnished with a dollop of whipped ricotta

Chicken and Wild Mushroom Fricassee
Bacon, Potato, and Pecorino Romano Gratin
Marinated Artichokes and Tomato Confit Salad

Scallop, Mussel, Squid, and Shrimp Bouillabaisse: Classically thickened with bread and served with creamy red pepper rouille and grilled focaccia

South American

Appetizers - your choice of one

Peri-Peri Skewers of Beef on a Bed of Quinoa and Grilled Chili Salad
Fresh Chorizo and Grits Topped with a Poached Quail Egg

Salads - your choice of one 

Shredded Cabbage Salad with Tomatoes, Cilantro, Scallions, and Sliced Poblano Peppers: Served with avocado, lemon, and olive oil dressing
Crunchy Jicama Salad: Served on seasonal greens and tossed with an ancho chile vinaigrette

Entrees - your choice of two

Mojo-Rubbed Berkshire Pork Chops
Quinoa Pilaf
Grilled Poblanos and Apples

Grilled Salmon with Cilantro Chimichurri Sauce
Lentils with Scallions, Cilantro, Tomatoes, and Diced Potatoes
Calabacitas: Classic Blend of Sauteed Corn, Zucchini, and Onion

Sofrito Shrimp: Jumbo shrimp sauteed in a puree of tomatoes, peppers, cilantro, onions, and garlic, served with Spanish rice tossed with grilled scallions, red onions, fresh chopped tomato, cilantro and lime juice, and roasted corn salad

Pacific Rim

Appetizers - your choice of one 

Tuna Tartare: Served with a daikon and carrot salad seasoned with wasabi and soy sauce
Soy Sauce Rubbed and Green Tea Smoked Duck with Soba Noodle Salad: Tossed with ponzu scallions and toasted sesame seeds
Coconut and Ginger Marinated Shrimp Cocktail: Served with a mango citrus sauce on a bed of shredded Napa cabbage slaw

Salads - your choice of one

Cellophane Noodle Salad: Shaved carrots, zucchini, cucumber, cilantro, pickled ginger, and toasted sesame seeds with a green tea peanut dressing
Sliced Tropical Fruit Salad with Creamy Coconut Dressing Topped with Toasted Coconut
Curried-Roasted Cauliflower Salad: Served over shaved Napa cabbage, topped with roasted cashews and red Fresno chilies and garnished with lemon, cilantro, and yogurt sauce

Entrees - your choice of two

Kahlua Shoulder of Berkshire Pork
Toasted Coconut Rice
Soy Sauce Poached Baby Bok Choy

Lemongrass and Coconut-Braised Chicken Thigh
Cilantro and Pickled Ginger Rice
Stir-Fry of Green Beans and Celery Topped with Fresno Chilies


Menus subject to change

Wedding Menu Pricing