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Banquet Menu

One of the many distinct pleasures offered at The Nittany Lion Inn is the enjoyment of superb cuisine prepared and served with Penn State pride and a tradition of excellence.

As a Pennsylvania Preferred organization, we partner with local farmers surrounding Happy Valley and Penn State’s College of Agricultural Sciences to bring you the freshest sustainable foods available. We are excited by the opportunity to take the best local ingredients, add an international flair, and present our food to you in the elegance of our colonial-style private banquet rooms.  We accent our global menus using our Wine Spectator award-winning wine list by pairing your meal with varietals from designated vineyards and small allotments from around the world.

We have compiled an extensive selection of menus for your consideration and, as always, are happy to work with you to customize a menu that suits your event’s specific needs. The options are endless—whether you are visiting us for the first time or are one of our most appreciated frequent guests. It is our sincere goal to make each event special and unique.

Penn State’s Living Room

The opening of The Nittany Lion Inn in 1931 brought first-class dining and lodging facilities to Penn State and the community of State College. The Georgian colonial-style inn, nestled comfortably in an oak grove opposite the White Golf Course, enjoyed immediate popularity with campus visitors and nearby residents. It has hosted political figures, entertainers, actors, and other well-known personalities of the pen, stage, and screen. Robert Frost, Eleanor Roosevelt, Presidents Lyndon Johnson and George Bush, and actors Jack Nicholson and Danny DeVito have all enjoyed the Inn’s one-of-a-kind hospitality. Its quiet charm and attentive service has also made it the “sentimental favorite” of returning alumni for more than half a century. Perhaps President Emeritus Eric Walker described the Inn best when he called it “Penn State’s living room.”

V Vegetarian GFGluten Free DFDairy Free NFNut Free

Banquet Menu Policies

Hotel Alcohol Policy

It is hotel policy that all wine and liquor be provided by the hotel. Penn State Hospitality Services (PSHS) requests an on-site contact person be designated for every event. This person should be authorized to act, in all instances, on behalf of the entire organization or group holding the event. Alcoholic beverage service may not be provided for more than five hours throughout the course of any single event.
It is hotel policy to not allow take-out alcohol of any kind. The hotel has the right to refuse alcoholic beverages to anyone under the influence, without proper ID, or to anyone not being of legal age. Guests under the age of 21 consuming or attempting to purchase alcoholic beverages will be prosecuted, and all function-related bars will be closed and removed. PSHS staff members will card any guest ordering alcohol that they deem to appear under the age of 40 in accordance with Pennsylvania law. Patrons are required to show their valid ID. Acceptable forms of ID in Pennsylvania are a valid photo driver’s license or state ID card, a valid photo armed forces ID, and a valid photo passport or travel visa. 
PSHS does not provide alcoholic beverage service to undergraduate student groups. Guests age 21 or older may purchase alcoholic beverages in our restaurant outlets, but may not transport those beverages out of the restaurant into the banquet room. No alcoholic beverages are permitted in the banquet room where the student event is being held. Any alcoholic beverages found in the banquet room will be confiscated by a member of the PSHS staff. If an alcoholic beverage is discovered in the banquet room, management may choose to terminate the event and will bill the group for the full guaranteed number of guests as agreed in advance of the function.
Please inquire regarding our off-premise catering service’s alcohol policy. Please add 18% service charge to the bar.

Selecting Mutiple Entrees

Multiple entree selections (up to two) will be charged at the higher priced entree cost. The group must provide indicator cards for their guests to show entree selections.

Breakfast Buffet Guidelines

Minimum of 30 guests; service for one hour

Brunch Buffet Guidelines

Minimum of 40 guests; service for two hours

Lunch Buffet Guidelines

Minimum of 30 guests; service for one hour

Reception Guidelines

Pricing is per-guest and determined by item and style of reception
Stand-alone receptions are for a maximum of two hours
Receptions preceding dinner are for a maximum of one hour
Menu items will be prepared and are priced in relation to our established per person quantities

Dinner Buffet Guidelines

Minimum of 40 guests; service for two hours

Pig Roast Guidelines

Minimum of 70 guests; service for one and a half hours

Guarantee Counts

Revised Estimate Counts

One month in advance of the scheduled event date, the number of attendees will need to be reviewed and adjusted. After this deadline, the group must reserve at least 70% of the adjusted number of attendees without accruing monetary damages.

Final Guarantee Numbers

Final guarantee numbers are due by noon four business days prior to the scheduled event and are not subject to reduction. If no guarantee number is received, The Nittany Lion Inn will consider the expected number to be the correct guarantee number. All charges will be based on the guarantee or upon the actual number of persons served, whichever is greater.


For your convenience, following is a schedule for guarantee due dates:

Event date and  final guarantee count due date
Sunday - previous Tuesday by noon
Monday - previous Tuesday by noon
Tuesday - previous Wednesday by noon
Wednesday - previous Thursday by noon 
Thursday - previous Friday by noon
Friday - previous Monday by noon
Saturday - previous Tuesday by noon


Banquet Event Orders

Banquet Event Orders (BEOs) are the documents from which all of our departments work in order to successfully execute your function. Once you receive the BEOs from your event planner, please review them carefully, make a note of any changes, sign the bottom, then return to your event planner. 

Service Charges and Tax

A service charge of 18% on food and beverage purchases plus the applicable 6% Pennsylvania sales tax (except for alcohol) will be applied to all events.

Tax Exemption

Groups requesting state sales tax exemption must submit a copy of the tax exemption certificate.

Changes

Menus subject to change

A La Carte Refreshment Breaks

Beverages Only:- $5.25

Service for four hours: available 7 a. m. – 5 p. m.
Freshly-Brewed Coffee, Decaffeinated Coffee, and Hot Tea
Assorted Juices or Assorted Sodas

Morning Coffee Break:- $10.50

Service for two hours: available 7 a. m. – 12 noon
Extend you beverage service for an additional 2 hours for $2.00 per person 
Freshly-Brewed Coffee, Decaffeinated Coffee, and Hot Tea
Assorted Juices
Fresh Assorted Bagels  V GF NF
Cream Cheese, Jelly, and Butter
Daily Fresh-Baked Pastries, Served Warm  V
Yogurt with Granola  V
Fresh Fruit Display  V GF DF NF

Afternoon Coffee Break:- $8.50

Service for two hours: available 12 noon – 6 p. m.
Extend your beverage service for an additional 2 hours for $2.00 per person  
Freshly-Brewed Coffee, Decaffeinated Coffee, and Hot Tea
Assorted Sodas
Assorted Dry Snacks  V
Healthy Daily Savory Selection
Freshly-Baked Cookies  V

Refreshment Enhancers (Priced Per Guest):

Hot Oatmeal with Raisins, and Brown Sugar- $2.25  V   GF DF NF
Hand Fruit- $2.95  V GF DF NF
Granola Bars- $2.00  V
Bagels with Lox, Capers, Onions, and Cream Cheese- $12.00 NF
Hardboiled Eggs- $1.25  V   GF DF NF
Quiche with Onions, Peppers, Bacon, Sausage, and Cheddar- $6.00 NF
Quiche with Caramelized Onion and Swiss Cheese- $5.00  V NF
Infused Waters–Your Choice of Two Flavors:- $2.00
-Tait Farm Shrubs–Raspberry or Ginger Lemon
-Fresh Berries, Cucumber, or Lemon
Popcorn Station:- $5.00  V GF
-Caramel Sauce for Drizzling
-Chocolate Sauce for Drizzling
-Assorted Toppings May Include Jimmies, Crumbled Reese’s Peanut Butter Cups, and Oreo Cookie Crumbs 
Nacho Bar with Salsa, Cheese Sauce, Guacamole, Sour Cream, and Olives- $6.50  V  NF
Soft Pretzels Station with Local Gemelli Pretzels, House Wholegrain Mustard, and House-Made Cheese Sauce- $8.00  V  NF
Hot Dim Sum Bar- $6.00
Gluten Free Additions:- $4.95  V GF
-Bagels
-Muffins
-Pound Cake
Signature Coffee Station:- $3.75
-Freshly-Brewed Coffee, Decaffeinated Coffee, and Hot Tea
-Rock Candy Stirrers
-Whipped Cream 
-Chocolate-Covered Espresso Beans 
-Chocolate Shavings

Breakfast Menus

Breakfast Buffets

Minimum of 30 guests for one hour of service

The Healthy Start- $17.75

Fresh Fruit Display  V GF DF NF
Assorted Penn State Bakery Muffins  V
Fresh Bagels with Cream Cheese, Jelly, and Butter  V  NF
Cold Cereal Selection with Skim Milk  V
Yogurt with Granola  V
Scrambled Egg Beaters  GF DF NF
Turkey Sausage  GF DF NF
Hot Oatmeal with Brown Sugar and Raisins  V   GFDF NF
Orange Juice and Cranberry Juice
Freshly-Brewed Coffee, Decaffeinated Coffee, and Hot Tea

The Nittany Lion Breakfast Buffet- $17.75

Fresh Fruit Display  V GF DF NF
Assorted Penn State Bakery Pastries and Muffins  V  
Fresh Bagels with Cream Cheese, Jelly, and Butter  V NF
Cold Cereal Selection with Skim Milk and Whole Milk  V
Scrambled Eggs with Cheddar Cheese  GFNF
Bacon and Sausage  GF DF NF
Home-Fried Potatoes  V   GF NF
Hot Oatmeal with Brown Sugar and Raisins
Orange Juice and Cranberry Juice
Freshly-Brewed Coffee, Decaffeinated Coffee, and Hot Tea

Buffet Enhancers (Priced Per Guest)

Parfaits- $5.00  V

Individual Yogurt- $2.25  V

Bagels with Lox, Capers, Onions, and Cream Cheese- $12.00

Hardboiled Eggs- $1.25  GF DF NF
Buttermilk Pancakes- $3.00  V  NF
Blueberry Pancakes- $4.50  V  NF
French Toast- $5.25  V  NF
Banana Bread French Toast- $6.50  V
Apple-Filled Crepes with Cinnamon Sauce- $6.00  V  NF
Scrambled Eggs- $5.00  GF DF NF
Scrambled Egg Beaters- $5.00  GF DF NF
Quiche with Onions, Peppers, Bacon, Sausage, and Cheddar- $6.00 NF
Quiche with Caramelized Onion and Swiss Cheese- $5.00  V  NF
Sausage, Turkey Sausage, Bacon, or Ham- $4.00  GF DF NF
Biscuits and Sausage Gravy- $8.75 NF
Omelet Station (additional $75 station fee will be applied)- $6.00  GF NF
V8 Tomato Juice- $2.00

Tableside Signature Coffee Service- $4.75

Classic Penn State Brunch

Sunday Brunch is a favorite tradition at Penn State. If a late morning meal suits your schedule, our Classic Brunch is the right choice for you. This popular meal service can be yours on any day of the week.

Minimum of 40 guests for two hours of service- $28.00

Starter Station:

Mixed Garden Salad with Assorted Dressings  V
Medley of Gourmet Prepared Salads
Cheese Board with Mustard, Crackers, and Bread Display  V
Shrimp, Peel and Eat, with Cocktail Sauce  GF NF
Smoked Salmon with Bagels, Cream Cheese, Diced Hardboiled Eggs, Red Onion, and Capers
Fresh Pastries with Butter and Jelly  V

Morning Station:

Sausage and Bacon  GF DF NF
Home Fried Potatoes  V   GF NF
Scrambled Eggs with Cheddar Cheese and Scallions  GF NF

Brunch Entree Station:

Ham, Sliced and Honey Bourbon-Glazed  GF DF NF
Chef’s Selection of a Chicken Entree
Chef’s Selection of a Vegetarian Pasta Entree  V
Seasonal Vegetables  V GF NF

Dessert Station:

Assorted Cakes, Pies, and Chocolate Desserts
Fresh Fruit Display with Flavored Yogurt Dip

Morning Beverages:

Orange Juice
Cranberry Juice
Freshly-Brewed Coffee
Decaffeinated Coffee
Hot Tea

Add an Omelet Station:- $6.00

Add flair to your meal with a private in-room chef who will whip up custom omelets for you and your guests.

Omelets Prepared to Order
Toppings Include: Ham, Red and Green Peppers, Onions, Mushrooms, and Cheddar Cheese
Attendant required at $75 per station  GF NF

Served Breakfasts

No minimum guest count.  Please choose one entree for all of your guests to receive.
All entrees come with a preset Melange of Fresh Fresh Fruit, Orange Juice, and Coffee, Decaf, and Hot Tea service tableside.

Steak and Eggs- $28.00 NF

Seared Tenderloin Medallions Topped with Caramelized Onions and Served with Scrambled Eggs, Toasted English Muffin, Home Fries, and a Side of Roasted Chili Steak Sauce

Traditional Nittany Lion Breakfast- $18.50 NF

Scrambled Eggs, Home Fries, Bacon or Sausage, and Sourdough Toast

Blue and White Pancakes- $18.50 NF

Three Blueberry and White Chocolate Chip Pancakes; Served with Maple Syrup and Bacon or Sausage

Lunch Menus

Lunch Buffets

Build Your Own Lunch Buffet- $20.00

Minimum of 30 guests for one hour of service
Two entrees and one dessert of your choice; you may also leave it up to the chef

Soup du Jour
Tossed Green Salad with Dressings
Gourmet Salad du Jour
Fresh Fruit Display  V GF DF NF
Artisan Breads and Rolls  V
Seasonal Chef-Selected Starch  V
Seasonal Chef-Selected Vegetable  V GF NF

Entree Selection–Your Choice of Two:

-Parmesan Crumb Chicken with Garlic Rosemary au Jus  GF NF
-Grilled Breast of Chicken with Pesto and Roasted Pepper-Tomato Coulis  GF NF
-Marinated Grilled Sirloin with Wild Mushroom au Jus Lie  GF NF
-Magee-Style Pot Roast with Slow-Roasted Vegetables and Pan Gravy  GF DF NF
-Roasted Pork Loin with Mustard Tarragon Sauce  GF DF NF
-Salmon with a Cilantro Chimichurri Sauce  GF DF NF
-Cod with Confit Tomato and Black Pepper  GF DF NF
-Blackened Catfish with a Citrus Vinaigrette  GF DF NF
-Seasonal Ravioli with Roasted Red Pepper Cream Sauce  V  NF
-Tricolored Cheese Tortellini with Pesto  V NF

Dessert Selection–Your Choice of One:

-Double Crusted Apple Pie
-Cheesecake with Strawberry Puree
-Old Fashioned Chocolate Layer Cake
-Carrot Cake
-Cookies and Brownies

Beverages:

Freshly-Brewed Iced Tea upon Request
Freshly-Brewed Coffee
Decaffeinated Coffee
Hot Tea

Soup, Salad, and Sandwich Buffet- $20.00

Minimum of 30 guests for one hour of service

All days have a deconstructed salad, a composed vegetarian sandwich, and a hot deconstructed sandwich. 
Mixing and matching different weekday items is possible for an additional fee.

Each Day’s Buffets Includes the Following:

Soup du Jour
Flatbread Crackers
Gourmet Salad du Jour
Cubed Fresh Fruit Display  V GF DF NF
Artisan Breads and Rolls with Butter  V

Monday:

Chef’s Salad: Greens with Ham, Turkey, Hardboiled Eggs, Grape Tomatoes, Swiss Cheese, and Bacon with Ranch Dressing  GF NF
Creamy Roasted Fennel and Cauliflower Salad Sandwich; Topped with Pickled Onions and Cucumbers on a Roll  V DF NF
Smoked Brisket with black and tan mustard and coleslaw served with rolls NF

Tuesday:

Sesame Steak Salad: Greens with Lo Mein Noodles, Scallions, Carrots, Water Chestnuts, Bamboo, Chilies, and Asian VinaigretteDF
Julienned Vegetables Wrapped in a Tortilla and Dressed with Citrus Vinaigrette  V DF NF
BBQ Pulled Pork: Tender Braised Pork Served with Rolls and Coleslaw NF

Wednesday:

Classic Cobb Salad: Greens with Chicken, Bacon, Blue Cheese, Hardboiled Eggs, and Grape Tomatoes with Ranch Dressing  GF NF
Portabella and Fuji Apple Sandwich: Grilled Portabella, Apples, Pesto, Roasted Tomato, and Garlic Aioli on Ciabatta  V NF
Handmade Meatballs: Simmered in Marinara Sauce, Topped with Mozzarella and Served with Hoagie Rolls NF

Thursday:

Southwest Taco Salad: Grilled Sirloin of Beef Served with Mini Corn Tortilla Bowls, Greens, Cheddar Cheese, Diced Tomatoes, Black Beans, Sour Cream, and a Chili Vinaigrette  GF DF NF
Quinoa Salad with Caramelized Onions, Marinated Cucumbers, and Roma Tomatoes on a Whole Wheat Roll  VNF
Shaved Ham with Red Onions, Mozzarella, and Mustard with Pretzel Rolls NF

Friday:

Spinach Salad with Hardboiled Eggs, Red Onion, Sliced Mushrooms, Bacon, and Grilled Chicken with a Hot Bacon Dressing DF NF
Arugula and Eggplant Salad with Fresh Mozzarella on Garlic Naan Bread  V NF
Italian Hot Beef with Peppers, Onions, and Provolone with Hoagie Rolls NF

Saturday:

Mediterranean Salad: Greens, Kalamata Olives, Grape Tomatoes, Red Onion, and Crumbled Feta; served with Za‘atar-Roasted Chicken and Tzatziki Dressing  GFNF
Hummus and Cucumber: Red Wine Vinegar-Marinated Red Onion and Cucumber, Mint, and a Pita Pocket  VDF NF
Rosemary Shaved Pork Loin with Arugula, Roasted Red Peppers, and Provolone with Ciabatta Rolls NF

Sunday:

Waldorf Salad: Apples, Celery, and Walnuts Tossed in Lemon Juice and Mayonnaise; Served with Grilled Chicken and Greens and a Dijon Dressing  GF
Wild Mushroom Panini with Artichoke and Goat Cheese Spread on Ciabatta Rolls  V NF
Grilled Italian Sausage Topped with Marinara and Shaved Pecorino Romano; Served with Peppers and Onions with Hoagie Rolls NF

Dessert Selection–Your Choice of One:

-Double Crusted Apple Pie 
-Cheesecake with Strawberry Puree 
-Old Fashioned Chocolate Layer Cake
-Carrot Cake
-Cookies and Brownies

Beverages

Freshly-Brewed Iced Tea upon Request
Freshly-Brewed Coffee
Decaffeinated Coffee
Hot Tea

Working Lunches

Soup, Salad, Sandwich Culinary Express Buffet- $20

Intended for groups of 30 or fewer, the Culinary Express version of the Soup, Salad, and Sandwich Buffet is a miniature buffet designed for working-style lunches that require limited interruptions without service staff.  The culinary express buffet comes with assorted sodas and bottled waters, instead of full beverage and coffee service.

Boxed Lunches- $14.50

Boxed Lunches Include the Following:

Whole Fruit
Potato Chips
Condiments
Penn State Cookie
Assorted Sodas and Bottled Water

Select Up to Three Sandwiches:

-Smoked Ham and Swiss Cheese 
-Roasted Vegetable Sandwich with Hummus 
-Traditional Italian Hoagie
-Turkey and Cheddar 
-Roast Beef with Boursin Cheese 
-Fresh Tuna Salad with Lettuce and Tomato 

Served Lunches

No minimum guest count.  
All served lunches include your choice of an entree (listed below) and dessert, freshly brewed iced tea, coffee, decaffeinated coffee, and hot tea. Price is inclusive of two courses; however, a starter salad course can be added for an additional charge.

Entree Salads–Your Choice of One:

Chef’s Salad with Ham, Turkey, Hardboiled Eggs, Grape Tomatoes, Swiss Cheese, and Bacon; Dressed with a Raspberry Walnut Vinaigrette
- $18.50  GF NF
Classic Cobb Salad with Chicken, Bacon, Blue Cheese, Hardboiled Eggs, and Grape Tomatoes; Dressed with Ranch Dressing
- $18.50  GF NF
Sesame Steak Salad with Lo Mein Noodles, Scallions, Carrots, Water Chestnuts, Bamboo, and Chilies; Dressed with a Ponzu Vinaigrette
- $20.00 DF NF
Southwest Taco Salad: Grilled Sirloin of Beef Served with Mini Corn Tortilla Bowls, Greens, Cheddar Cheese, Diced Tomatoes, Black Beans, Sour Cream, and a Chili Vinaigrette
- $20.00  GF NF
Spinach Salad with Hot Bacon Dressing, Hardboiled Eggs, Red Onion, Sliced Mushrooms, Bacon, and Grilled Chicken
- $18.50 NFDF
Mediterranean Salad: Greens, Kalamata Olives, Grape Tomatoes, Red Onion, and Crumbled Feta; Served with Za‘atar-Roasted Chicken and a Tzatziki Dressing
- $18.50  GF NF
Waldorf Salad: Apples, Celery, and Walnuts Tossed in Lemon Juice and Mayonnaise; Served with Grilled Chicken and Greens
- $18.50  GF

Entrees–Your Choice of One:

Served with Chef-Selected Seasonal Starch and Vegetables

Chicken Cacciatore
- $18.50 DF NF
Marinated Grilled Sirloin with Wild Mushroom au Jus Lie
- $22.00  GF DF NF
Roasted Pork Loin with Mustard Tarragon Sauce
- $18.50  GF DF NF
Salmon with a Cilantro Chimichurri Sauce
- $22.00  GF DF NF
Cod with Confit Tomato and Black Pepper
- $20.00  GF DF NF
Blackened Catfish with a Citrus Vinaigrette
- $20.00  GF DF NF

Dessert Selection–Your Choice of One:

-Double Crusted Apple Pie 
-Cheesecake with Strawberry Puree 
-Old Fashioned Chocolate Layer Cake
-Carrot Cake
-Cookies and Brownies

Reception Menus

Reception Items: Displayed or Passed

Pricing is per guest and determined by item and style of reception
Stand-alone receptions are for a maximum of two hours of service
Receptions preceding dinner are for a maximum of one hour of service
Menu items will be prepared and are priced in relation to our established per-guest quantities

Displayed or Passed

Cold Reception Items

-Smoked Trout on Toast Points- with dinner $3.00; stand-alone $4.50NF
-Petite Fresh Mozzarella Bocconcini, Grape Tomato, And Pepperoni Bites with Basil and Scallion Pesto- with dinner $3.00; stand-alone $4.50  GFNF
-Herb Crostini with Prosciutto, Fig Jam and Soft Goat Cheese- with dinner $2.75; stand-alone $4.00 NF
-Cucumber Half-Moons Filled with Garlic and Herb Boursin and Topped with a Bite of Our Smoked Salmon- with dinner $3.00; stand-alone $4.50  GF NF
-Italian Roll Up–Classic Sub In a Classy Bite! Salami, Ham, Provolone, Pepperoni, Roasted Red Pepper, Spring Mix and Italian Herbed Cream Cheese- with dinner $3.25; stand-alone $4.50 NF
-Lemon and Artichoke Pesto Flatbread with a Three-Italian Cheese Blend (Parmesan, Fontina and Provolone)- with dinner $2.25; stand-alone $3.50  GF NF
-Roasted Beets with Goat Cheese Quenelles Served on Micro Greens- with dinner $2.50; stand-alone $3.75  V   GF NF
-Crab Salad in Tartlet Shells- with dinner $3.00; stand-alone $4.50 NF
-Goat Cheese-Stuffed Cherry Tomatoes- with dinner $2.50; stand-alone $3.75  V   GF NF
-Smoked Duck with White Bean Salad Served on Tasting Spoons- with dinner $3.75; stand-alone $5.75  GFDFNF
-Chicken Artichokes with Confit Tomato Served on a Spoon- with dinner $2.95; stand-alone $4.50  GFDFNF
-Date, Bacon, and Toasted Almond Salad Served in Cucumber Cups- with dinner $2.25; stand-alone $3.50  GFDF
-Quinoa and Grilled Chili Salad Served on Tasting Spoons with a Tortilla Chip Garnish- with dinner $2.00; stand-alone $3.00  V GF DF NF
-Naan Flat Bread Topped with Feta, Oregano, Lemon, and Grilled Zucchini- with dinner $2.25; stand-alone $3.50  V NF
-Fajita Rollups (Select One):- with dinner $3.00; stand-alone $4.50
–Cumin, Garlic, and Citrus-Marinated Beef, Rolled with Roasted Onion and Pepper and Chili Cream Cheese NF
–Calabacitas: with Grilled Zucchini, Roasted Corn, and Grilled Onions and Chili Cream Cheese  V  NF

Hot Reception Items

-Fontina Stuffed Arancini (Risotto Balls), Lightly Fried until Golden. Served with Smoked Tomato Dipping Sauce- with dinner $3.25; stand-alone $4.50  V  NF
-Meatball Parmesan Skewers–Meatballs Cooked with a Rich Tomato and Pepper Sauce, Topped with a Melted Mozzarella Slice and Basil- with dinner $3.50; stand-alone $4.75  GF NF
-Mini Caprese Cups–Flaky Puff Pastry Cup Filled with Pesto, Tomato and Melty Mozzarella- with dinner $3.75; stand-alone $5.00  V NF
-Parmesan Garlic Zucchini Cakes–Small Zucchini, Garlic, and Cheese Cakes, Oven-Roasted and Served with a Roasted Red Pepper Dipping Sauce- with dinner $3.00; stand-alone $4.25 NF
-Braised Short Ribs Stuffed Mushrooms topped with Crisp Tabasco Shallots- with dinner $3.00; stand-alone $4.50  GF NF
-Slow-Cooked Berkshire Pork Belly Skewered on Apples- with dinner $3.00; stand-alone $4.50  GF DF NF
-Kufta Lamb Meatball Topped with Green Onion Yogurt on Toasted Naan Bread- with dinner $3.25; stand-alone $4.95 NF
-Coconut Chicken Served with Orange Horseradish Marmalade- with dinner $3.50; stand-alone $5.25 NF
-Beef Sate served with a Thai Peanut Sauce- with dinner $3.75; stand-alone $5.75  GF DF
-Peri Peri Skewered Beef Served with Chimichurri- with dinner $3.75; stand-alone $5.75  GF DF NF
-Portabella Poke Poke served in a Tasting Spoon with Toasted Seaweed- with dinner $2.50; stand-alone $3.75  V DF NF
-Roasted Fennel and Wild Mushroom Duxelle in Petite Tart Shells with Boursin Creme Fraiche- with dinner $2.95; stand-alone $4.50  V  NF

Displays

Whole Baked Brie Display Topped with Sundried Tomatoes, Roasted Garlic, Fresh Basil, and Parsley; Served with Freshly Baked House Crostini- with dinner $3.50; stand-alone $5.75  V  NF

Hot Dim Sum- with dinner $4.00; stand-alone $6.00 
Medley of Dim Sum Served in Bamboo Steamers with a Scallion Sesame Soy Dipping Sauce

Vegetable Display- with dinner $4.00; stand-alone $6.00  V   GF DF NF
Variety of Pickled, Grilled, Marinated, and Fresh Vegetables Served with Red Pepper Aioli

Seasonal Antipasto Display- with dinner $4.00; stand-alone $6.00  GF NF
Chicken Spinach Alfredo Dip–The Name Says It All! Served with Freshly Baked House Crostini for Dipping- with dinner $3.50; stand-alone $5.75 NF
Cured Meats, Olive, Pepperoncini, Marinated Mushrooms, Artichoke Hearts, and Fresh Mozzarella, Served with Harrisburg-Made Pepperelly 

Butcher’s Platter- with dinner $4.00; stand-alone $6.00 NF
A Variety of Berkshire Pork Cured Cuts Served with Grilled Baguette, Crackers, Mustard, and Local Fruit Farm Apple Butter

Fresh Fruit Display- with dinner $4.00; stand-alone $6.00  V GF DF NF
Fresh Mix of Whole and Sliced Fruit

Tropical Fruit Display- with dinner $5.25; stand-alone $8.00  GF NF
Minimum of 50 guests
Kiwi, Pineapple, Papaya, Mango, Star Fruit, and Lychees
Served with a Coconut Ginger Dipping Sauce

Classic Shrimp Cocktail- with dinner $10.00; stand-alone $15.00  GF DF NF
Jumbo Shrimp Served with Traditional Cocktail Sauce and Lemons

Domestic Cheese Board- with dinner $6.00; stand-alone $9.00  V  NF
Served with Mustard, Grapes, and Assorted Carr’s Crackers

Double Gloucester
Pepper Jack
Provolone
Swiss
Muenster

Seasonal Cheese Boards- with dinner $10.00; stand-alone $15.00

Spring: March through May

Fresh Chevre: Mild, Creamy, Lemon Notes
Wensleydale with Mango and Ginger: Crumbly with Bright Flavors of Mango and Ginger
Pecorino Toscano: A Young Italian Sheep’s Milk Cheese
Young Gorgonzola: Gentler Than Aged Gorgonzola, with a Softer Bite
Honey for Drizzling over Chevre and Gorgonzola
Assorted Mixed Berries

Summer: June through August

Brie: Creamy with Notes of White Button Mushrooms
Asiago Pressato: 30-Day Old Asiago, Fresh and Slightly Acidic
Mozzarella: With Fresh Summer Herbs and Extra Virgin Olive Oil
Manchego: Spain’s Most Famous Cheese, Perfect for Summer Tapas
Parma Meats Prosciutto: To Pair with the Mozzarella or Manchego, like Serrano Ham
Almonds

Fall: September through November

Farmhouse Cheddar: Sharp, Salty with a Close-Knit Texture
Smoked Provolone: Smoky, Meaty Notes Give Provolone an Especially Savory Flavor
Sage Derby: The Classic Flavor of Sage Is a Staple in Autumn Dishes
Port Salut: A Creamy Monastery-Style Cheese from France
Apples: Seasonal Varieties from Local Fruit Farms
Onion Chutney

Winter: December through February

Gruyere: Nutty, with a Roasted Onion Flavor and Savory Finish
Blue: A Winter Favorite; Sharp, Tangy, with a Fudge-Like Texture
Wensleydale with Cranberry: Cranberries Add a Tart and Fruity Flavor to the Slightly Acidic Wensleydale
Buche de Chevre: An Aged Goat Cheese with an Edible Rind; Very Different From the Springtime Chevre
Dried Figs: Perfect for Pairing with Blue Cheese and Aged Goat’s Milk Cheese
Walnuts

Reception Items: Stations & Beverages

All Stations have a time limit of two hours, unless extended time is purchased.

Carving Stations

Served with Sliced Rolls, Lettuce, Tomato, Onions, and Accompaniments
Attendant Required at $75 per Station

Tomato, Ginger, and Pepper-Marinated Roasted Turkey Breast- $10.00  GF DF NF

Minimum of 25 Guests
Served with Roasted Tomato Pan Drippings Sauce

Mojo-Roasted Berkshire Pork Shoulder- $13.00  GF DF NF

Minimum of 25 Guests
With Traditional Chimichurri

Smoked Brisket- $11.00  GF DF NF

Minimum of 25 Guests
Served with Bourbon BBQ Sauce

Roasted Tenderloin- $20.00  GF DF NF

Minimum of 25 Guests
Rubbed with Mustard and Served with Demi

Prime Rib- $16.00  GF DF NF

Minimum of 50 guests
Rubbed with Garlic and Herbs
Served with Roasted Garlic au Jus Lie

All Stations Below are for a Minimum of 25 Guests

Mashed Potato Bar with the Following Toppings- with dinner $5.00; stand-alone $7.50  GF NF
Cheddar Cheese, Bacon, Broccoli, Sour Cream, Chives, Gravy, and Butter

From the Sea and Raw Bar- 

Tuna Tartare- with dinner $4.00; stand-alone $6.00  GF DF NF
Coconut and Ginger Marinated Shrimp Cocktail Served with a Mango Citrus Sauce- with dinner $10.00; stand-alone $15.00  GF DF NF
Yuzu Foam-Dressed Scallop Salad- with dinner $3.50; stand-alone $5.25  GF DF NF
Oysters and Clams: Shucked in the Shell over Ice with Tabasco and a Horseradish Mignonette Sauce- with dinner $6.75; stand-alone $10.25  GF DF NF
Oyster Shooters with Vodka and Bloody Mary Mix in a Shot Glass- with dinner $6.75; stand-alone $10.25  GF DF NF

Charcuterie

Kielbasa on Grilled Bread with Quail Egg- with dinner $4.00; stand-alone $6.00 DF NF
Salami with Whole Grain Mustard and Gherkin Salad- with dinner $2.50; stand-alone $3.75  GF DF NF
Coppa Secca: Thin-Shaved on Fresh Mozzarella Rounds, Dressed with Extra Virgin Olive Oil, and Served on Tasting Spoons- with dinner $2.95; stand-alone $4.50  GF NF
Butcher’s Platter: A variety of Berkshire Pork Cured Cuts Served with Grilled Baguette, Crackers, Mustard, and Local Fruit Farm Apple Butter- with dinner $3.95; stand-alone $6.00 NF

Dessert Stations

Warm Shortcake and Berkey Creamery Ice Cream- $8.50  V NF

Sugared Berries, Ripe Strawberries, Blueberries, Peaches, and Freshly-Whipped Cream
Served with Warm Shortcake Biscuits
Berkey Creamery Ice Cream Assortment (Three Flavors)

Build Your Own Cupcake Station- $5.00  V

Chocolate and Vanilla Mini Cupcakes
Strawberry, Vanilla, and Chocolate Icing
Jimmies

Berkey Creamery Ice Cream Station- $10.00  V

May add an attendant for $75.00 per station fee to have ice cream scooped
Toppings to Include Chocolate Sauce, Caramel Sauce, Whipped Cream, Reese’s Peanut Butter Cups, Oreo Cookie Crumbs, and Jimmies 
Please Select Three Flavors of Ice Cream: 
-Vanilla
-Chocolate
-Strawberry
-Bittersweet Mint
-Peachy Paterno

Chef’s Sweet Tooth Station- $6.00  V

Our Chef will Provide Five Luscious Desserts from the Penn State Bakery, Including an Assortment of Cakes, Pies, Tortes, Pastries, and Cookies

Pick-Up Dessert- $12.50 

Assortment of Finger Pastries such as Fresh Fruit Tarts, Profiteroles, and Pecan Diamonds

Flambe Station- $6.00  V   GF NF

Chef-Manned Saute Stations Served with Vanilla Ice Cream
Attendant Required at $75.00 Per Station
Bananas Foster: Bananas, Butter, and Brown Sugar Set Ablaze with Dark Rum
Cherries Jubilee: Cherries, Butter, Sugar; Seasoned with Lemon Juice and Set Ablaze

Fruit Punch- $2.75

Classic Punch Garnished with Fresh Fruit

Infused Water- $2.00
Choice of 2 Flavors

Cucumber and Mint Water
Lemon
Fresh Berries
Sparkling Tait Farm Raspberry Shrub 
Sparkling Tait Farm Ginger Lemon Shrub

Beverage Station- $5.25

Freshly Brewed Coffee
Decaffeinated Coffee
Hot Tea
Assorted Juices or Sodas

Coffee Station- $2.75

Freshly Brewed Coffee
Decaffeinated Coffee
Hot Tea

Signature Coffee Station- $3.75

Freshly-Brewed Coffee, Decaffeinated Coffee, and Hot Tea
Rock Candy Stirrers
Whipped Cream
Chocolate-Covered Espresso Beans
Chocolate Shavings

Dinner Menus

Dinner Buffets

Specialty-Themed Buffets

Italian Menu - $39.00

Minimum of 30 Guests for a Maximum of Two Hours of Service

Choose 3 Entree Options:
-Prosecco Chicken: Seared Skin-On Chicken Breast with Rosemary Roasted Mushrooms, Carrot, Zucchini, and a Prosecco Butter Sauce (additional $3.25/ each)  GF NF
-Classic Cacciatore: Chicken Thighs Slowly Cooked with Italian Sausage and Peppers in a Rich Tomato Sauce DF NF
-Sicilian Chicken: Chicken Roasted with Oranges, Green Olives, Garlic, and Marsala  GF DF NF
-Red Wine Beef Roast with a Savory Onion, Italian Red Wine, and Fresh Thyme Gravy  GF DF NF
-Roasted Tomato and Beef Short Rib Ragout  GF DF NF
-Porchetta Pork Loin: Tender Roasted Pork Loin Topped with a Pancetta and Sage Crust  GF DF NF
-Pan-Seared Cod with Fresh Basil, Red and Yellow Confit Tomatoes, Shallots, and White Wine Butter Sauce  GF NF
-Seared and Roasted Salmon, Crusted with a Basil, Lemon, and Caper Pesto with a Light Balsamic Cream (additional $4.00/ each)  GF NF

-Seasonal Vegetable Lasagna NF
-Meat Lovers Lasagna NF
Choose 1 Starch:
-Roasted Herb and Parmesan Red Potatoes  V   GF NF
-Creamy Polenta  V   GF NF
-Risotto with Roasted Asparagus and Wild Mushrooms (additional $1.75/ each)  V GF NF
-Pasta with House Marinara (Cheese Ravioli/ Tortellini for $2.25/ each, or Wild Mushroom Ravioli for $3.00/ each)  V NF
–Add Additional Sauce for $2.00/ each per sauce (Pesto Cream Sauce, Traditional Alfredo, Garlic and Clam Sauce, and Vodka Sauce)
Choose 1 Vegetable:
-Fresh Green Beans Tossed with a White Balsamic and Herb Vinaigrette  GF DF NF
-Vegetable Medley
-Roasted Broccoli, Cauliflower, Mushrooms, and Grape Tomatoes  V GF DF NF
Garlic Bread  V NF
Garde Manger:  V
-Italian Salad Bar with Salad Greens, Tomato, Cucumber, Black Olives, Sliced Pepperoncini, Red Onion, Shredded Cheese, Croutons and Italian Vinaigrette, Ranch, and White Balsamic Vinaigrette Dressings
-Gourmet Salad du Jour
-Vegetable Display (substitute Antipasto Display for $2.50/ each)  V
Dessert:
-Choice of 1 dessert from our Dessert Menu, or Tiramisu
Beverages:
-Freshly-Brewed Coffee
-Decaffeinated Coffee
-Hot Tea

Tailgate - $25.00

Minimum of 40 Guests for a Maximum of Two Hours of Service

Your Choice of Two Proteins:
-Italian Sausages with Peppers and Onions Served with Hoagie Rolls DF NF
-BBQ Chicken Thighs  GF DF NF
-Buffalo Wings  GF DF NF
-Swedish Meatballs NF
-Chipped Beef with Cheese  GF NF
-Meatballs and Marinara Served with Hoagie Rolls and Shredded Mozarella NF

Macaroni and Cheese  V NF
Garde Manger:
-Salad Greens, Seasonal Dressings, and Toppings  V
-Bread Bowl with Spinach Dip and Chips  V
-Bread and Butter
Dessert:
-Seasonal Fruit Crisps
-Berkey Creamery Vanilla Ice Cream

Beverages:
-Freshly Brewed Coffee
-Decaffeinated Coffee
-Hot Tea

 

Pig Roast - $45.00

Minimum of 70 Guests for One and a Half Hours of Service

Roasted Whole Suckling Pig with Hot Vinegar, Three Assorted Barbecue Sauces, and Accompaniments  GF DF NF
Brown Sugar Chipotle-Rubbed Chicken  GF DF NF
Slow Roasted and Smoked Brisket of Beef  GF DF NF
Fresh Sweet Corn on the Cob (Seasonally Available)  GF NF
Baked Beans with Brown Sugar and Maple Syrup  GF DF NF
Garde Manger:
-Salad Greens, with Assorted Dressings and Toppings  V
-Display of Fruits  V GF DF NF
-Assorted Grilled Summer Vegetables  V GF
-Potato Salad  V
-Coleslaw  V
-Warm Parker House Rolls and Butter  V
Dessert:
-Warm Shortcake Station: Sugared Berries, Ripe Strawberries, Blueberries, Peaches, and Freshly-Whipped Cream
-Berkey Creamery Ice Cream
-Assortment of Super-Rich Chocolate Brownies

Beverages:
-Freshly-Brewed Coffee
-Decaffeinated Coffee
-Hot Tea

Spa Menu - $42.00

Minimum of 40 Guests for a Maximum of Two Hours of Service

Poached Salmon Rubbed with Sumac and Marinated with Lemon  GF DF NF
Chicken Rubbed with Fresh Basil and Sherry Vinegar, Topped with Tomato Bruschetta  GF DF NF
Tea Sandwiches:
-Fresh Herbs, Spinach, and Boursin  V  NF
-Tomato and Mozzarella with Basil  V  NF
-Cucumber, Lemon, and Mint NF
Garde Manger:
-Seasonal Greens with Sliced Fruit and Nuts, Served with Tait Farm Raspberry Shrub Vinaigrette and Lemon Shrub Vinaigrette
-Cucumber and Mint Salad 
V   GF DF NF
-Chili-Dusted, Grilled Naan Bread with Avocado Spread  V  NF
-Raw Sea Salt-Marinated Kale Salad   V
-Lentils and Tomato Salad  V   GF NF
-Seasonal Gazpacho Shooters
-Spring Rolls with Bean Sprouts and Cellophane Noodles 
V
-Lightly-Seared and Sliced Tuna, Served with Wasabi Creme Fraiche  GF NF
Dessert:
-Sliced Fresh Fruit  V GF DF NF
-Yogurt Bar with Fresh Fruit, Honey Granola, Nuts, and Mint  V
Beverages:
-Infused Water Station
-Freshly-Brewed Coffee
-Decaffeinated coffee
-Hot Tea

Signature Dinner Buffets

Minimum of 40 Guests for a Maximum of Two Hours of Service

All Buffets Served with the Following:

Salad Display with Seasonal Toppings and Selection of Three Dressings  V
Gourmet Salad du Jour
Vegetable Display with Variety of Pickled, Grilled, Marinated, and Fresh Vegetables Served with Red Pepper Aioli  V GF DF NF
Bread Station with Rolls and Butter
Choice of One Dessert from Our Dessert Menu
Beverages:
-Freshly-Brewed Coffee
-Decaffeinated Coffee
-Hot Tea

Prime Rib- $39.00

Chef-Carved Prime Rib with Roasted Garlic au Jus and Creamy Horseradish  GF DF NF
Herb-Roasted Chicken with Chicken Veloute  GF DF NF
Grilled Salmon with Tomato Citrus Vinaigrette  GF DF NF
Chive and Buttermilk Whipped Potatoes  GF NF
Seasonal Vegetables  V   GF NF
Warm Artisan Rolls with Butter

Sea-Fare Buffet- $64.00

Alaskan King Crab Legs  GF DF NF
Jumbo Shrimp Cocktail with Cocktail Sauce and Lemons  GF DF NF
Sauteed Mussels with Garlic and White Wine, Served with Toasted Garlic Bread NF
New England Style Clam Boil  GF DF NF
Blackened Sirloin with Roasted Chili Steak Sauce  GF DF NF
Chef-Selected Seasonal Fish  GF
Salt Potatoes V   GF DF NF
Seasonal Vegetables  V   GF NF

Mediterranean- $36.00

Cucumber Salad with Tomato, Mint, Flat Leaf Parsley, and Mild Green Chili; Dressed with Olive Oil, Lemon, and Scallions  V   GF DF NF
Berkshire Short Ribs with Apples  GF DF NF
Chicken Cacciatore DF NF
Bouillabaisse of Seafood Including Scallops, Mussels, Squid, and Shrimp  GF DF NF
Creamy Polenta  V   GF NF
Season Vegetable Medley  V   GF NF

Pennsylvania Dutch and Continental American- $35.00

Kennett Square Mushroom Salad; Served on Baby Spinach with Shaved Shallots, Chopped Bacon, Hardboiled Eggs, and a Hot Bacon Dressing NF
Magee Pot Roast  GF DF NF
Smoked and Baked Salmon Rubbed with Lemon Juice, Brown Sugar, and Black Pepper  GF DF NF
Salt Potatoes  V   GF DF NF
Maple-Glazed Carrots  V   GF DF NF

Served Dinners

Pricing is per person and includes three courses: salad, entree, and dessert. An appetizer course can be added for an additional fee. The Vegetarian Menu is located below; the Dessert Menu is located on a separate drop-down menu. Courses can be mixed and matched between cuisine types.

Appetizer Course Selections:

Classic Shrimp Cocktail Served with Cocktail Sauce and Grilled Lemons- $9.00  GF DF NF
Benefield Fried Oysters on Braised Cabbage and Served with Cajun Remoulade- $14.00 NF
Smoked Trout atop Poached Leeks- $9.50  GF NF
Smoked Duck Breast with Warm White Bean Cassoulet- $11.50  GF DF NF
Miniature Quiche Lorraine Served with a Kale Salad- $9.00  V  NF
Roasted Fennel and Wild Mushroom Duxelle in Tart Shells with Boursin Creme Fraiche and a Grilled Carrot and Scallion Garnish- $7.50  V  NF
Eggplant and Tomato Napoleon, Poached in Olive Oil, and Served with Diced Lemon and Marinated Anchovy Salad- $6.00  GF DF NF
Berkshire Coppa Secca Thinly-Shaved atop Fresh Mozzarella Rounds; Dressed with Extra Virgin Olive Oil, a Tomato Chutney, and Fresh Basil - $5.00 NF
Peri-Peri Skewers of Beef on a Bed of Quinoa and Grilled Chili Salad- $6.00  GF DF NF
Fresh Chorizo and Grits Topped with a Poached Quail Egg- $8.25 NF
Tuna Tartare, Served with a Daikon and Carrot Salad, Seasoned with Wasabi and Soy Sauce- $7.00 
DF
NF
Soy Sauce-Rubbed and Green Tea-Smoked Duck with Soba Noodle Salad, Tossed with Ponzu Scallions and Toasted Sesame Seeds- $6.00 DF NF
Coconut and Ginger Marinated Shrimp Cocktail, Served with a Mango Citrus Sauce on a Bed of Shredded Napa Cabbage Slaw- 9.00  GF DF NF

Pennsylvania Dutch and Continental American

Salad Course–Your Choice of One:

-House Salad with Cucumbers, Shaved Carrots, Grape Tomatoes, and Mushrooms, Served with Tait Farm Raspberry Shrub Vinaigrette  V   GF DF NF
-Waldorf Salad: Apples, Grapes, Celery, and Toasted Walnuts on a Bed of Seasonal Greens with a Creamy Dijon Dressing  V   GF
-Kennett Square Mushroom Salad: Served on Baby Spinach with Shaved Shallots, Chopped Bacon, and Hardboiled Egg with a Hot Bacon Dressing NF
-Fresh Fruit Plate: Assortment of Fresh Fruit  V GF DF NF

Entree Course–Your Choice of Two:

Steak: Finished with Sauteed Mushrooms, Onions, and Veal Demi-Glace  GF NF
Your Choice of One Cut:
-Seared 6-oz. Filet- $58.00
-Grilled 12-oz. Delmonico Steak- $60.00
-Seared 12-oz. NY Strip Steak- $54.00
-Braised Short Ribs with Veal Demi- $38.00
Buttermilk and Chive Whipped Potatoes  V   GF NF
Maple-Glazed Carrots  V   GF NF

Berkshire Pork Short Ribs with Apple Mirepoix and Smoked Pork au Jus- $30.00  GF DF NF
Salt Potatoes  V GF DF NF
Apple Cider-Braised Cabbage with Bacon  GFDFNF

Chicken Madeira- $33.00  GF DF NF
Flat Leaf Parsley Potatoes  V GF DF NF
Sauteed Wild Mushrooms and Carrots  V GF  NF

Nittany Lion Inn Crab Cakes Served with Cajun Remoulade- $44.00 NF
Baked Fingerling Potatoes Garnished with Chives  V GF DF NF
Creamed Spinach  V   GF NF

Lemon Pepper-Seared Scallops with Lobster Veloute- $52.00 NF
Roasted Fingerling Potatoes  GFDF NF
Ham Hock-Braised Collard Greens  GF DF NF

Classic French

Salad Course–Your Choice of One:

-Wild Mushroom and Shaved Fennel Salad Garnished with Craisins and Served on Seasonal Greens with Champagne and Tarragon Vinaigrette  V   GF DF NF
-Roasted Beets Salad with Goat Cheese a Black Tea and Citrus Dressing Served with Seasonal Greens  V   GF NF
-Poached Fingerling Potato Salad on Chilled Marinated Green Beans, Carrots, and Peas Served with a Charred Lemon Herb Vinaigrette and Toasted Almonds  V   GF DF

Entree Course–Your Choice of Two:

Mustard Tarragon-Glazed Short Ribs- $38.00  GF DF NF
Rosemary and Thyme-Roasted Fingerling Potatoes  V GF DF NF
Oven-Roasted Root Vegetables  V   GF NF

Rack of Lamb: Crusted with Herbs and Mushroom Duxelle Served with a Red Wine au Jus- $44.00  GF NF
Seasonal Vegetable Rice Pilaf  V   GF DF NF
Caramelized Brussels Sprouts with Shallots and Bacon  GF NF

Garlic and Rosemary-Roasted European Style Breast of Chicken- $33.00  GF NF
Whipped Potatoes with Fine Herbs  V   GF NF
Green Beans with Charred Lemon Dressing  V   GF DF NF

Duck Confit: Tender Duck Leg with an Apple Wine Poultry Demi- $38.00  GF NF
Seasonal Vegetable Rice Pilaf  V   GF DF NF
Sauteed Apples and Fennel Finished with Tarragon  V   GF NF

Roasted Center Cut Cod with a Tomato Confit Sauce- $36.00  GFNF
Rosemary and Thyme-Roasted Fingerling Potatoes  V   GF DF NF
Poached Leeks and Vidalia Onion, Finished with Olive Oil and Scallions  V   GF NF

Mediterranean

Salad Course–Your Choice of One:

-Classic Chop Salad with Almonds and Olives, Topped with Fried Eggplant “Croutons” and Served with Pomegranate and Date Vinaigrette  V  DF
-Tomato Confit and Fresh Mozzarella Salad; Served on Arugula and Baby Spinach with a Basil and Balsamic Dressing  V GF NF
-Mixed Greens, Greek Olives, and Crumbled Feta Salad Garnished with Macerated Craisins and Kalamata Olives; Served with a Lemon and Mint Vinaigrette  V   GF NF
-Cucumber Salad with Tomato, Spearmint, Flat Leaf Parsley, and Mild Green Chilies; Dressed with Olive Oil, Lemon, and Scallions, Presented in a Radicchio Cup on a Bed of Greens  V   GF DF NF

Entree Course–The Following Two:

Chicken and Wild Mushroom Fricassee- $33.00 NF
Bacon, Potato, and Pecorino Romano Gratin NF
Marinated Artichokes and Tomato Confit Salad  V   GF DF NF

Scallop, Mussel, Squid, and Shrimp Bouillabaisse- $44.00 DF NF
Served in a Gemelli Bread Bowl
Creamy Red Pepper Rouille

South American

Salad Course–Your Choice of One:

-Shredded Cabbage Salad with Tomatoes, Cilantro, Scallions, and Sliced Poblano Peppers; Served with Avocado, Lemon, and Olive Oil Dressing  V   GF DF NF
-Crunchy Jicama Salad Served on Seasonal Greens and Tossed with an Ancho Chile Vinaigrette  V   GF DF NF

Entree Course–Your Choice of Two:

Mojo-Rubbed Berkshire Pork Chops- 50.75  GF NF
Quinoa Pilaf  V GF DF NF
Grilled Poblanos and Apples  V   GF NF

Grilled Salmon with Cilantro Chimichurri Sauce- $35.00  GF NF
Lentils with Scallions, Cilantro, Tomatoes, and Diced Potatoes  V   GF DF NF
Calabacitas: A Classic Blend of Sauteed Corn, Zucchini, and Onion  V   GF NF

Sofrito Shrimp: Jumbo Shrimp Sauteed in a Puree of Tomatoes, Peppers, Cilantro, Onions, and Garlic   GF NF
Served with Spanish Rice- $38.00  V   GF DF NF
Tossed with Grilled Scallions, Red Onions, Fresh Chopped Tomato, Cilantro, and Lime Juice, and Roasted Corn and Potato Salad  V   GF NF

Pacific Rim

Salad Course–Your Choice of One:

-Cellophane Noodle Salad: Shaved Carrots, Zucchini, Cucumber, Cilantro, Pickled Ginger, and Toasted Sesame Seeds with a Green Tea Peanut Dressing on a Bed of Shaved Romaine  V  DF
-Sliced Tropical Fruit Salad with Creamy Coconut Dressing Topped with Toasted Coconut  V   GF DF NF
-Curried-Roasted Cauliflower Salad Served over Shaved Napa Cabbage and Topped with Roasted Cashews and Red Fresno Chilies and Garnished with Lemon, Cilantro, and Yogurt Sauce  V   GF

Entree Course–Your Choice of Two:

Lemongrass and Coconut-Braised Chicken Thigh- $30.00   GF DF NF
Cilantro and Pickled Ginger Rice  V   GF DF NF
Stir-Fry of Green Beans and Celery  V   GF DF NF
Topped with Fresno Chilies

Red Curry-Rubbed Grouper with Red Curry Sauce- $48.75  GF DF NF
Served on Cakes of Rice  V   GF DF NF
Sauteed Mushrooms and Cabbage  V   GF DF NF

Vegan and Vegetarian Menu

Vegetarian- All Entrees are $28.00

Chickpea “Falafel”: Our Take on a Classic—a Crispy Chickpea, Poblano, and Sweet Onion Fritter; Paired with Green Onion Yogurt Sauce and Served with a Quinoa and Fire-Roasted Poblano Pilaf and Chef’s Choice Vegetable  V  NF
Palak Paneer: North Indian Dish; Mild-Flavored with Spinach and Paneer (Cottage Cheese) or Tofu  V GF NF

Vegan- All Entrees are $28.00

Bhindi Ki Sabzi: Stir Fry of Okra and Rajma (Red Kidney Bean Curry) Served with Rice  V   GF DF NF
Huli Huli Tofu: Hawaiian BBQ Tofu Served with Pineapple, Cilantro, Rice, and Wilted Greens  V   GF DF NF
Seasonal Risotto: Vegan Risotto; Paired with Vegetables, Spices, and Herbs  V   GF DF NF
Orange “Chicken”: Crispy-Fried Seitan Served with Sweet and Spicy Orange Glaze, Stir-Fried Vegetables, and Scallion Rice  V  DF NF
Chickpea and Kale Stew: Hearty Dish Thickened with Cashews and Filled with Fresh Vegetables and Chickpeas  V   GF DF
Lentils and Seitan: Lightly-Curried Lentils with Vegan Seitan and Sauteed Kale  V  DF NF
Malai Kofta: Veggie Balls in Curry Sauce on a Bed of Rice  V  DF NF

Desserts

Cheesecakes

Chocolate Ganache Cheesecake
New York-Style Cheesecake Topped with Chocolate Ganache and a Decorative Border

Creamy Cheesecake
New York-Style Cheesecake; Set in a Graham Cracker Crust and Dusted with Graham Cracker Crumbs with Strawberry Puree

Raspberry Cheesecake
Chocolate Crumb Crust with a Black Raspberry Puree Cheesecake Puree

Strawberry Swirl Cheesecake
Chocolate Crumb Crust with a Cheesecake and Strawberry Puree Filling; Topped with Extra Strawberry Puree

Cakes

Carrot Cake
Carrot Cake with Pineapple and Chopped Walnuts; Topped with Cream Cheese Icing

Chocolate Creme Cake
Frosted with Chocolate Mousse and Topped with Mini Chocolate Curls

Raspberry Chocolate Cake
Four Layers of Chocolate Cake with Chocolate Mousse and Red Raspberry Puree Between Each Layer; Surrounded with Chocolate Frosting, Mini Chocolate Curls, and Red Raspberry Puree Decoration

Triple Chocolate Cake
Four Layers of Chocolate Cake with Chocolate Frosting between Each Layer; surrounded with Chocolate Frosting, Mini Chocolate Curls, and Chocolate Rosettes

Pineapple Upside Down Cake
Delicious Yellow Cake Topped with Caramelized Pineapple Slices

Pies and Tortes

Chocolate Truffle Torte
Chocolate Torte Topped with Chocolate Cream Cheese and a Dark Chocolate Drizzle

Key Lime Pie
Flaky Dough Crust Filled with Key West Lime Juice Filling; Direct from Florida with No Artificial Color

Pecan Pie
Flaky Dough Crust Filled with Pecans in a Dark, Rich Syrup

Penn State Bakery Chocolate Torte with Salted Caramel
Decadent Flourless Chocolate Torte

Bars and Alcohol Service

Hotel Alcohol Policy

It is hotel policy that all wine and liquor be provided by the hotel. Penn State Hospitality Services (PSHS) requests an on-site contact person be designated for every event. This person should be authorized to act, in all instances, on behalf of the entire organization or group holding the event. Alcoholic beverage service may not be provided for more than five hours throughout the course of any single event.
It is hotel policy to not allow take-out alcohol of any kind. The hotel has the right to refuse alcoholic beverages to anyone under the influence, without proper ID, or to anyone not being of legal age. Guests under the age of 21 consuming or attempting to purchase alcoholic beverages will be prosecuted, and all function-related bars will be closed and removed. PSHS staff members will card any guest ordering alcohol that they deem to appear under the age of 30 in accordance with Pennsylvania law. Patrons are required to show their valid ID. Acceptable forms of ID in Pennsylvania are a valid photo driver’s license or state ID card, a valid photo armed forces ID, and a valid photo passport or travel visa. 
PSHS does not provide alcoholic beverage service to undergraduate student groups. Guests age 21 or older may purchase alcoholic beverages in our restaurant outlets, but may not transport those beverages out of the restaurant into the banquet room. No alcoholic beverages are permitted in the banquet room where the student event is being held. Any alcoholic beverages found in the banquet room will be confiscated by a member of the PSHS staff. If an alcoholic beverage is discovered in the banquet room, management may choose to terminate the event and will bill the group for the full guaranteed number of guests as agreed in advance of the function.
Please inquire regarding our off-premise catering service’s alcohol policy. Please add 18% service charge to the bar.

Bar Services

As a courtesy to our guests, The Nittany Lion Inn provides full and limited bars—featuring quality wines and spirits. Both offerings may be used on an open bar or cash bar basis.
For an open bar, all pricing is based on group consumption. Accurate inventories are assessed after the closing of the bar, and appropriate charges are applied. Due to inventories being conducted after the closing of bars, the hotel is not able to provide pay-on-departure billing for events with open bars.
A bartender fee of $75.00 is applicable for groups of 40 guests or under.

Wine Bars

Market price based on selection
Featuring our house wines:
White Zinfandel
Pinot Grigio
Chardonnay
Merlot
Cabernet Sauvignon
Or, we are happy to provide you with our wine list from which you may select five wines for service

Eye-Opener Bar

$6.00 per drink


These unique beverage offerings make the perfect enhancement:
Tall Bloody Mary Cocktails
Mimosa Cocktails
Fuzzy Navels
Screwdrivers
White Wine with Chambord

Full Bar - Silver Level

An assortment of the following will be available for your bar:

Beers

Classics: $4.00
Yuengling Lager
Michelob Ultra
Miller Lite

Specialty: $5.00
Sam Adams 
Amstel Light
Corona

Craft: $6.00
Victory Hop Devil
Otto’s Apricot Wheat

Non Alcoholic: $4.00
Becks N/A Liquor

House Wines $7.00

Blush Wine:
White Zinfandel

White Wines:
Chardonnay
Pinot Grigio

Red Wines:
Cabernet Sauvignon
Merlot

Liquors $6.00

Whiskey/ Bourbon:
Jim Beam
Jack Daniels

Tequila:
Jose Cuervo Gold

Scotch:
Dewars White Label

Gin:
Wellsprings by Big Springs Spirits

Vodka:
Wellsprings by Big Springs Spirits

Rum:
Wellsprings by Big Springs Spirits
Captain Morgan

Vermouth:
Martini and Rossi Sweet
Martini and Rossi Dry

Liqueurs:
DeKuyper Peachtree Schnapps
Amaretto
Triple Sec

Full Bar - Gold Level

An assortment of the following will be available for your bar:

Beers

Classics: $4.00
Yuengling Lager
Michelob Ultra
Miller Lite

Specialty: $5.00
Sam Adams 
Amstel Light
Corona

Craft: $6.00
Victory Hop Devil
Otto’s Apricot Wheat

Non Alcoholic: $4.00
Becks N/A Liquor

House Wines $7.00

Blush Wine:
White Zinfandel

White Wines:
Chardonnay
Pinot Grigio

Red Wines:
Cabernet Sauvignon
Merlot

Liquors- $8.00

Whiskey/ Bourbon:
Crown Royal
Maker’s Mark

Tequila:
Jose Cuervo Tradicional

Scotch:
Johnnie Walker Red Label

Gin:
Tanqueray

Vodka:
Stolichnaya

Rum:
Bacardi Silver
Myers Dark

Vermouth:
Martini and Rossi Sweet
Martini and Rossi Dry

Liqueurs:
DeKuyper Peachtree Schnapps
Amaretto
Triple Sec

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