Welcome to The Dining RoomAppetizersTraditional 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 vinaigrette 7

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 SatesThai style marinated cubes of beef skewered and served with lime and a spicy peanut dipping sauce 6

Musselslong island sound mussels sautéed with white wine garlic and butter, served with garlic bread, sold by the dozen 9

Crab Cakesour famous crab cakes served with cajun remoulade 9

Artichoke and Spinach Dipa creamy and warm dip with a light spice, served with crispy pita chips and grilled pitas 6

Smoked Duckthinly sliced breast of duck on a bed of fresh shaved fennel and carrot with a lingonberry purée 9

PA Smoked Trout Stuffed Mushroomslightly 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 Saladhearts 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 Bisqueour signature lobster bisque 7

Local Seasonal Vegetarian SoupVegetarian preparation using local in season vegetables and fruits organically grown in central PA

Soups and Salads

Wines by the GlassWhitesUrban RieslingCartlidge and BrownErath Pinot GrisBeringer White ZinfandelStoneburn Sauvignon Blanc

RedsSchild Estate ShirazBiagio Toscana Super TuscanCanyon Road Pinot NoirEberle Cabernet SauvignonKenwood Yulupa MerlotTrivento Malbec

*Your server will be happy to show you our complete list of wines by the bottle.

Signature MartinisPeach Kissvodka, peach schnapps, orange juice, grenadineThe “INN” fusionskyy passion fruit, skyy cherry, and skyy grape with sierra mist and grenadineCiroc White Grape Martiniciroc Vodka and White Grape JuiceSpring Awakeningpear vodka, midori, crème de menthe, and sierra mistOrange Swizzleorange vodka, galliano, orange & pineapple juice and a splash of sierra mistTootsie Popskyy grape, frangelico and cranberry juiceOrange Creamsiclevanilla vodka with oj and creamKey Lime Pievanilla vodka, midori, lime juice and creamLion Tamerbacardi limon, midori, blue curacao, raspberry schnapps, cranberry juice and sour mixChocolate Covered Cherryskyy cherry, amaretto, white crème de cacao and kaluha

“An elegant experience, in the heart of Happy Valley”

Seasonal Featured EntreesBeef and Scallops

Thai style short rib and seared scallops with a red curry sauce,

garnished with cilantro and limeTapas 15Full 26

Lamb Shankwith 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 DuckTender 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 Hengrilled and basted with pomegranate bbq

sauce then placed on a bed of hay and roasted

17

PastasPork

Berskshire pork shirt rib braised and serve with lardoons

and peas with a habanero sauce13

Fasta Ravioli Co, Seasonal Raviolimade by one of our alumni here in State

College, try our seasonal vegetarian preparation

15

Quinoa Stuffed TomatoesRoma tomatoes roasted in olive oil and

filled with quinoa salad of apples, roasted garlic,

and thyme vinaigrette served with a caramelized onion and

chardonnay sauce14

Our Signature Lump Crab Cakesour 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 veloute19

Bouillabaissea hearty stew of shrimp, mussels,

scallops, potatoes, leeks, and seasonal fish in a saffron fumet, served with garlic bread and rouille

22

Shrimp and Gritsseared shrimp and grilled Andouille

over grits cooked with peppers, onions, and celery, the

Holy trinity, and sauced with a lobster veloute

23

Sautéed Bean Saladmixed legumes sautéed with garlic,

confit tomatoes, and chopped artichokes served on sautéed baby

spinach and a tomato concasse basil sauce

12Chana Chickpeas with Seitencurried onion, slow cooked Roma

tomatoes, chickpeas with sautéed spinach and roasted

seiten13

Smoked Duck Pastalight chili cider broth served with spinach

and roasted garlic14

Stuffed Artichoke Heartstender marinated artichoke

hearts stuffed with red lentils, spinach, and feta served on a

bed of roasted Kennett Square mushrooms and dressed with a

thyme vinaigrette20

Vegetarian and Vegan

Chicken Rouladechicken 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

House Cuts of Meatserved with veal demi glaze, sautéed Kennett Square button mushrooms,

caramelized onions and finished with herb steak butter;

grilled or pan searedall 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 vegetablesGrilled Rib Eye Steak*

a tender, flavorful cut from the rib section between the short loin and the chuck12 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. 2612 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. 298 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 BeersClassic Bottles

Bud Light, Bud Light Lime, Budweiser, Coors Light, Michelob Ultra, Miller Lite, Smirnoff Ice & Yuengling Lager

Specialty & Craft Brewed BottlesAmstel 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, Franziskaner Hefe Weizen, Rouge American Amber, Leinenkugel Sunset Wheat, Anchor Steam, Bells Two Hearted Ale, Spaten Seasonal,

Lindemans Framboise, and Chimay Red*Subject to change

“Thank you for choosing the Dining Room at the Nittany Lion Inn”

MT

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.

“Four Diamond Award recipient”

“Wine Spectator Award recipient”

“The Nittany Lion Inn”