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December 8
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Valentine's Day at the Nittany Lion Inn

Sweethearts Wanted at the Nittany Lion Inn, Valentine's Day 2018
Wednesday, February 14, 2018

Bring your significant other to The Nittany Lion Inn for Valentine’s Day! Our Dutch colonial style Inn is a warm and inviting locale for you to spend this romantic evening with your partner. 

This evening we are offering a Prix Fixe menu with sumptious delights for $65 per guest, tax and gratuity not included. Each menu section has suggested wine pairings, chosen by our Sommelier, with four 3 ounce pours available at an additional $25 per person, tax and gratuity not included. The wine suggestions are able to be mix-and-matched between courses. Our standard Wine Spectator Magazine’s 2017 “Best of” Award of Excellence menu will also be available. Dining reservations are required; please call us at 814-865-8590.


Don’t forget we also offer our luxurious and relaxing Couple’s Package for your overnight stay; contact our Reservations Specialists at 814-863-5050 to being planning your evening.

 

Valentine’s Day Menu

Choose One Appetizer for the Table:

House-Cured and Smoked Charcuterie Board (Bread and Butter Pickles, Chowchow, Cherry Mostarda, Duck Breast, Prosciutto, Landjager, Local Cheeses, and Crusty Bread)

Lightly-Pickled Deviled Eggs with Smoked Salmon and Caviar

Crispy-Fried Coconut-Crusted Jumbo Shrimp with Horseradish Orange Marmalade Sauce

Suggested Wines:

Two Hands, Gnarly Dudes, Shiraz, Barossa Valley, Australia ‘14   

King Estate, Pinot Gris, OR ‘12

       

Each Guest May Select a Salad or Soup Option:

Nittany Lion Inn Lobster Bisque

Vegan Sweet Potato, Kale, and Coconut Soup with Black Thai Rice

House Salad

Caesar Salad

Suggest Wines:

La Chablisienne, Chablis 1er Cru, Grand Cuvee, (Chardonnay) France ‘15

Cloudy Bay, Sauvignon Blanc, Marlborough, New Zealand ‘15

 

Each Guest May Select an Entree Option:

Grilled Filet of Beef with Roasted Shallot Demi, Smashed Red Skin Potatoes with Black Garlic, and Seasonal Vegetable

Cajun-Dusted Salmon, Pan-Seared and Served with Low-Country Hoppin’ John and Smoky Greens

Roasted Quail Stuffed with House-Made Lemon Herb Sausage and Fig, Served with Carolina Gold Rice Grits and Seasonal Vegetable

Creamy Leek and Papperdelle Pasta with Your Choice of House-Smoked Pork Belly, Grilled Chicken Breast, or Confit Portabella Mushrooms

Suggested Wines:

Northstar, Merlot, Solumbia Valley, WA ‘11

Domaine Chanson, Givry, (Pinot Noir) France ‘13

 

Dessert:

Strawberry and Chocolate Tiramisu Trifle

Suggested Wine:

Bailly Lapierre, Cremant de Bourgogne, Brut ‘NV