Welcome to T he Dining Room

1. Welcome to The Dining Room “An elegant experience, in the heart of Happy Valley” Appetizers Soups and Salads • Traditional Shrimp Cocktail • three jumbo shrimp served with sliced avocado, cocktail sauce and grilled lemon 9 • Stuffed Artichoke Hearts • tender marinated artichoke hearts stuffed with red lentils , spinach • and feta 10 • Quinoa Stuffed Tomatoes • roma tomatoes roasted in olive oil and filled with a quinoa salad of apples, roasted garlic and thyme vinaigrette7 • Roasted Berkshire Pork Bellies • from the bacon cut, slowly braised until fork tender and served • with braising pan jus and sliced Fuji apples 10 • Beef Sates • Thai style marinated cubes of beef skewered and served with lime • and a spicy peanut dipping sauce6 • Mussels • long island sound mussels sautéed with white wine garlic and • butter, served with garlic bread, sold by the dozen 9 • Crab Cakes • our famous crab cakes served with cajunremoulade 9 • Artichoke and Spinach Dip • a creamy and warm dip with a light spice, served with crispy pita chips and grilled pitas 6 • Smoked Duck • thinly sliced breast of duck on a bed of fresh shaved fennel and carrot with a lingonberry purée 9 • PA Smoked Trout Stuffed Mushrooms • lightly smoked Pennsylvania trout mixed with Fuji apples and stuffed into a sherry sautéed Kennett Square button mushroom 9 • Nittany Lion Inn House Salad • mixed winter greens with seasonally available vegetables 3 • Caesar Salad • hearts of romaine tossed with house Caesar, served with croutons, grape tomatoes and grated Pecorino Romano 4 • Local Seasonal Salad • Prepared with in season vegetables and fruits organically grown in central PA • Nittany Lion Inn Lobster Bisque • our signature lobster bisque 7 • Local Seasonal Vegetarian Soup • Vegetarian preparation using local in season vegetables and fruits organically grown in central PA Signature Martinis • Peach Kiss • vodka, peach schnapps, orange juice, grenadine • The “INN” fusion • skyy passion fruit, skyy cherry, and skyy grape with sierra mist and grenadine • Ciroc White Grape Martini • ciroc Vodka and White Grape Juice • Spring Awakening • pear vodka, midori, crème de menthe, and sierra mist • Orange Swizzle • orange vodka, galliano, orange & pineapple juice and a splash of sierra mist • Tootsie Pop • skyy grape, frangelico and cranberry juice • Orange Creamsicle • vanilla vodka with oj and cream • Key Lime Pie • vanilla vodka, midori, lime juice and cream • Lion Tamer • bacardilimon, midori, blue curacao, raspberry schnapps, cranberry juice and sour mix • Chocolate Covered Cherry • skyy cherry, amaretto, white crème de cacao and kaluha Wines by the Glass • Whites • Urban Riesling • Cartlidge and Brown • Erath Pinot Gris • Beringer White Zinfandel • Stoneburn Sauvignon Blanc • Reds • Schild Estate Shiraz • Biagio Toscana Super Tuscan • Canyon Road Pinot Noir • Eberle Cabernet Sauvignon • Kenwood Yulupa Merlot • TriventoMalbec • *Your server will be happy to show you our complete list of wines by the bottle.

2. Seasonal Featured Entrees • Our Signature Lump Crab Cakes • our signature lump crab cakes breaded and fried, served with a Cajun remoulade • 26 • Fennel Pollen Dusted Seared Salmon • salmon from the Bay of Fundy lightly seared and broiled with lemon • and white wine, served with a charred lemon veloute • 19 • Bouillabaisse • a hearty stew of shrimp, mussels, scallops, potatoes, leeks, • and seasonal fish in a saffron fumet, • served with garlic bread and rouille • 22 • Shrimp and Grits • seared shrimp and grilled Andouille over grits cooked • with peppers, onions, and celery, the Holy trinity, and sauced with a lobster veloute • 23 • Beef and Scallops • Thai style short rib and seared scallops with a red curry sauce, • garnished with cilantro and lime • Tapas 15 • Full 26 • Lamb Shank • with a light cardamom and coffee au jus made from the • braising jus of the shanks and roasted Roma tomatoes • slow cooked in olive oil • 26 • Confit Duck • Tender leg of duck cured and slowly poached in its own fat • served on a sautéed white bean and seasonal vegetable • with wilted spinach • 19 • Hay Roasted BBQ Cornish Game Hen • grilled and basted with pomegranate bbq sauce then placed on a • bed of hay and roasted • 17 • Chicken Roulade • chicken breast pounded and filled with a seasonally changing filling and chicken force meat wrapped tight and poached and cut into medallions, seared to order in herb garlic butter and served with a parsley onion and lemon chicken veloute (sauce lyonnaise) • 16 Pastas • Pork • Berskshire pork shirt rib braised and serve with lardoons • and peas with a habanero sauce • 13 • Fasta Ravioli Co, Seasonal Ravioli • made by one of our alumni here in State College, try our seasonal vegetarian preparation • 15 • Quinoa Stuffed Tomatoes • Roma tomatoes roasted in olive oil and filled with • quinoa salad of apples, roasted garlic, and thyme vinaigrette • served with a caramelized onion and chardonnay sauce • 14 • Smoked Duck Pasta • light chili cider broth served with spinach • and roasted garlic • 14 Vegetarian and Vegan • Sautéed Bean Salad • mixed legumes sautéed with garlic, confit tomatoes, and chopped artichokes served on sautéed baby spinach and a tomato concasse basil sauce • 12 • Chana Chickpeas with Seiten • curried onion, slow cooked Roma tomatoes, chickpeas • with sautéed spinach and roasted seiten • 13 • Stuffed Artichoke Hearts • tender marinated artichoke hearts stuffed with red lentils, spinach, and feta served on a bed of roasted Kennett Square mushrooms and dressed with a thyme vinaigrette • 20

3. House Cuts of Meat • served with veal demi glaze, sautéed Kennett Square button mushrooms, caramelized onions and finished with herb • steak butter; • grilled or pan seared • all steaks are served with two of our featured sides: mashed potatoes, baked potato, fresh cut bistro fries, rice and our featured vegetable preparation that is made from locally grown organic vegetables • Grilled Rib Eye Steak* • a tender, flavorful cut from the rib section between the short loin and the chuck • 12 oz. 30 • Wine Suggestion: Bin 577 – 2004 Grgich Hills Zinfandel • Grilled New York Strip Steak* • considered one of the most tender steaks; cut from the short loin • 9 oz. 26 • 12 oz. 34 • Wine Suggestion: Bin 662 – 2006 Steele Zinfandel • Seared Filet Mignon* • the Cadillac of beef – this is the most tender cut of beef, also from the short loin • 6 oz. 29 • 8 oz. 35 • Wine Suggestion: Bin 748 – 2005 Hyatt Merlot • Deconstructed Porterhouse* • the two best cuts from the tender short loin – seared filet and New York Strip combo with a mock bone savory ice box cracker made with smoked red pepper and cheddar • 15 oz. 49 • Wine Suggestion: Bin 485 – 2005 Mondavi Merlot • *May be cooked to order. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness. • *Wine Suggestions are also subject to change Selection of Bottled Beers • Classic Bottles • Bud Light, Bud Light Lime, Budweiser, Coors Light, Michelob Ultra, Miller Lite, Smirnoff Ice & Yuengling Lager • Specialty & Craft Brewed Bottles • Amstel Light, Becks non alcoholic, Corona, Dogfish Head 60 minute IPA, Guinness Stout, Heineken, Labatt Blue, Victory Hop Devil, Sierra Nevada Pale Ale, Victory Golden Monkey, Magic Hat #9, Brooklyn Brown Ale, Erie Railbender, FranziskanerHefeWeizen, Rouge American Amber, Leinenkugel Sunset Wheat, Anchor Steam, Bells Two Hearted Ale, Spaten Seasonal, LindemansFramboise, and Chimay Red • *Subject to change “Thank you for choosing the Dining Room at the Nittany Lion Inn” MT

4. The History of The Nittany Lion Inn “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 with a bang. 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 been host to political icons, entertainers, and other well known figures ranging from first lady Eleanor Roosevelt to presidents Lyndon Johnson and George Bush; from poet Robert Frost to actors Jack Nicholson and Danny Devito. It’s worldwide acclaim, quiet charm, and attentive service staff have 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.” Owned and operated by the University, the Nittany Lion Inn has grown with the Penn State Family. In 1931 the University enrolled 4,800 students; today more than 41,000 students attend the University Park Campus. Plus another 40,000 persons come to the campus to participate In Continuing and Distance Education activities. To accommodate this growth, The Inn has expanded several times, most recently in 1991, while always staying careful to preserve the homelike warmth and pleasing architecture that have been its hallmarks. The Inn today has 223 guest rooms, a spacious dining room and an informal lounge. It also boasts a health club, gift shop, elegant outdoor seating areas, numerous private meeting rooms, and one of the largest ballrooms in central Pennsylvania, all culminating to help earn the Nittany Lion Inn with the prestigious Four Diamond Award. “The Nittany Lion Inn” “Four Diamond Award recipient” “Wine Spectator Award recipient”