Spring 2024 Theme Dinners
Cafe Laura's theme dinners offer a unique opportunity for the public to sample original and innovative cuisine prepared by Penn State Hospitality Management students. Our goal is to create an environment where students can gain real-world management experience that prepares them for careers in the hospitality industry. Patrons can choose from several menu options including appetizers, entrees, desserts, and beverages unique to each night's theme.
Cafe Laura will validate up to two hours of parking for the Nittany Parking Deck.
Caribbean Castaways: Get Lost in the Tropics | February 21 & March 27
Book a reservation for Caribbean Castaways - Feb. 21 or Mar. 27
Appetizers
Sweet and Spicy Meatballs
Baked beef meatballs with a sweet mango sauce with a kick.
Coconut Shrimp
Crispy coconut-covered shrimp served with red chili sauce
Soup & Salad
Cuban Potato Soup
Creamy Soup topped with green onions
Callaloo
Leafy greens
Entrees
Caribbean Jerk Chicken
Savory chicken, marinated with a blend of spices that delivers a kick to your taste buds
Puerto Rican Mahi Mahi
Tender and flaky fish, with a blend of tropical spices and herbs
Haitian Steak Kabobs
Savory steak paired with peppers
Chickpea Curry
Tender chickpeas in a blend of spices, coconut milk, and herbs Sides Street Corn Cuban Rice
Desserts
Pineapple Upside
Cake Key Lime Pie
Country Roads, Take Me Home: A Taste of the Music City | February 22 & March 28
Book a reservation for Country Roads, Take Me Home - Feb. 22 or Mar. 28
APPETIZERS
BBQ Pork Sliders
Warm pretzel bun, coleslaw, and a fried pickle
Crispy Andouille Hush Puppies
Served with our homestyle remoulade sauce
Smokey Bacon and Corn Chowder
Salad
Bourbon Vinaigrette House Salad
Entrees
Nashville Hot Fried Chicken
Hand breaded chicken cutlet with Nashville hot sauce
Cajun Rubbed Strip Steak
Bourbon sauce drizzle
Southern Fried Catfish
Cornmeal crusted
Truffle Mac & Cheese
Topped with golden breadcrumbs
Sides
Buttery Garlic Green Beans
Rosemary Mashed Potatoes
Desserts
Banana Pudding
Pecan Pie a la Mode
Mocktails
Mint Julep
Club Soda, Lemon-Lime, and non-alcoholic Creme de Menthe, garnished with Fresh Mint
A Night at the Met Gala: Dine in Elegance | February 28 & April 3
Book a reservation for A Night at the Met Gala - Feb. 28 or Apr. 3
Appetizers
Classic Shrimp Cocktail
Chilled Shrimp and Cocktail Sauce served in a martini glass
The Gala Flatbread
Brie, Prosciutto, and Roasted Apples drizzled with hot honey
Soup & Salad
Luxe Lobster Bisque
Thick and creamy bisque served with focaccia
Pear Affair Salad
Pears, pomegranate seeds, goat cheese, & arugula with a sweet honey vinaigrette
Entrees
Red Carpet Steak
Grilled Strip Steak served with a red wine demi-glace and caramelized shallots
Chicken Milanesé
Delicately breaded chicken breast paired with a citrusy arugula salad and shaved parmesan
The Metropolitan Poached Cod
Burst cherry tomatoes, toasted garlic, and white wine atop a flaky cod fillet
Basil Bliss Caprese Pasta
Farfalle pasta dressed in an herbaceous pesto with blistered tomatoes, mozzarella, and marinated eggplant
Sides
Balsamic Glazed Brussel Sprouts
Rosemary and Garlic Potato Puree
Desserts
Rich Chocolate Cake with Espresso Whipped Cream
Toasted Pound Cake with Coconut Ice Cream and Caramel Drizzles
Wonderland: Fall Down the Rabbit Hole | February 29 & April 4
Book a reservation for Wonderland - Feb. 29 or Apr. 4
APPETIZERS
Queen of Hearts Tomato Tarts
Puff Pastry with tomato heart in the middle, topped with feta cheese and a balsamic glaze
Mad Hatter’s Tea Party Sandwiches
Three Mini Cucumber Sandwiches
A-E-I-O-U Soup
Alphabet shaped noodles, incorporated with mushrooms in a vegetable broth
Salad
Golden Salad
Rainbow Radish Salad with a blood orange vinaigrette
Entrees
Jub Jub Bird
Chicken stuffed with Pesto and Mozzarella
Chesire Smile Strip Steak
Strip Steak with a creamy garlic sauce
Ocean of Tears Spicy Salmon
Salmon topped with honey siracha sauce
The Mushroom of Life Risotto
A vegetarian option
Sides
Tulgey Wood Asparagus
Duchess Potatoes
Desserts
Eat Me Fudge Cake
Blue Caterpillar Cheesecake
The Bear at Café Laura: Our Take on the Hit Show | March 13 & April 10
Book a reservation for The Bear at Café Laura - Mar. 13 or Apr. 10
Appetizers
Juicy Lisette Slider
Juicy cheeseburger slider with tomato Dijon reduction
Focaccia with Hot Pepper Relish
House-made focaccia with a tangy red pepper dip
Soup & Salad
Minestrone
Fresh in-season vegetables and hardy beans in a velvety broth
Green Salad with Citrus Vinaigrette
Light green salad with refreshing and tangy citrus vinaigrette
Entrees
Cola Braised Short Rib
Short ribs braised slowly in cola-infused stock
Lamb Ragu over Dinner Rolls
Slow cooked lamb, bathed in tomato based ragu, poured over soft dinner rolls
Seared Scallops w/ Toasted Chili Garlic Butter
Pan seared U10-scallops finished with infused butter
Eggplant Rollatini
Rolled baked eggplant stuffed with an Italian cheese filling and topped with tomato sauce
Sides
Sauteed Snap Peas
Sugar snap peas sauteed in butter and garlic
Roasted Garlic Potatoes
Crispy and golden seasoned potatoes
Desserts
Banana Foster
Warm caramelized bananas served with a scoop of vanilla ice cream
Cheesecake with Strawberry Coulis
Plain cheesecake topped with house made strawberry coulis
The Hunger Games: Culinary Tribute to Flavorful Unity | March 14 & April 11
Book a reservation for The Hunger Games: Culinary Tribute to Flavorful Unity - Mar. 14 or Apr. 11
APPETIZERS
Peeta's Dip
Spinach & artichoke dip paired with pita chips
Haymitch’s Pretzels
Buttered pretzels paired with a side of beer cheese
Cinna’s Flickerman’s Lobster Bisque
A rich cream-based soup with shreds of lobster and added spices
Salad
District Harvest Salad
Bounty of sourced produce from the various districts, complemented by a rustic vinaigrette.
Ingredients: Spinach, cranberries, walnuts, almond shavings, goat cheese
Dressings: Balsamic Dijon Mustard Vinaigrette,
Entrees
Train Car Rosemary & Garlic Lamp Chops
Baked lamp Chops with fresh rosemary, lemon, and olive oil
Finnick’s Lemon & Butter Wild Caught Swordfish
Pan-seared swordfish with lemon butter and parsley
Katniss Everdeen’s Beef Stew
Hearty and rustic beef stew with peas, carrots, potatoes
Cornucopia Peppers
Harvest Stuffed Peppers filled with rice, corn, beans, topped with a tomato sauce and smoked gouda
SIDES
Red-Skinned Mashed Potatoes
Roasted Vegetable Kabab
Desserts
Mocking Jay Mousse Cake
A heavenly combination of rich chocolate and velvety layers, crowned with a delectable ganache
Baked Alaska
Pound cake topped with pistachio ice cream and Italian meringue - where fire meets ice
Coastal Elegance & Culinary Romance: A Journey Along the Italian Riviera | March 20 & April 17
Book a reservation for for Coastal Elegance & Culinary Romance - Mar. 20 or Apr. 17
Appetizers
Calamari Fritti
Crispy fried calamari paired with creamy garlic aioli and fresh marinara
Bruschetta
Oven toasted baguette topped with freshly diced tomatoes garnished with balsamic glaze
Soup & Salad
Pasta e Fagioli
Authentic Italian soup; a blend of cannellini beans, pancetta, and ditalini pasta garnished with parmesan cheese and rosemary
Balsamic Demi Salad
Mixed greens with an assortment of fresh vegetables with balsamic dressing
Entrees
Ribeye Palermo
Grilled ribeye steak topped with a salty, crunchy mixture of garlicy capers over a bed of wine-broiled tomatoes
Salmone Scottato in Padella
Pan seared salmon with lemon garlic butter sauce
Shrimp White Butter Sauce
Shrimp cooked in a lemon garlic butter sauce
Parmigiana Di Melanzane
Eggplant battered and baked in a dish with tomato sauce, basil, parmesan, and mozzarella
Sides
Roasted Red Peppers and onion
Risotto
Desserts
Tiramisu
Brownie Vanilla Ice Cream Sunday
Big Apple Bites: The Dinner of Possibilities | March 21 & April 18
Book a reservation for Big Apple Bites - Mar. 21 or Apr. 18
Appetizers
Midtown Bagel Flight
An assortment of toasted and quartered bagels,
Served with cream cheese and lox.
Plain, Poppy Seed, Onion, Everything
Rueben Egg Rolls
Corned Beef and Sauerkraut-filled crispy rolls,
With Thousand Island dipping sauce
Matzo Ball Soup
Traditional Jewish soup, chicken broth with vegetables
Salad
Big Apple Salad
Entrees
New York Strip
Enhanced with Herb Butter and Rosemary
Lo Mein with Shrimp
Egg Noodles with crisp Vegetables and Shrimp
Chicken Piccata
Flavors of Lemon with this Caper-topped Italian-American dish
Vegetable Curry
Creamy Indian-style Curry in a Coconut Milk sauce
Sides
Maple Siracha Brussel Sprouts
Crispy Vesuvio Potatoes
Desserts
New York Cheesecake
5th Ave Cannoli Dip
Mocktail
Cosmopolitan
Service Charge Policy
A key component of the education process at the School of Hospitality Management at Penn State is learning how to deliver outstanding service. Students in the School of Hospitality Management are not permitted to accept tips in accordance with IRS regulations. Only paid employees are allowed to accept tips. We thank you for honoring the service charge policy and for giving our students the opportunity to serve you. In light of this policy, and to keep the student experience focused on education, we have included an 18% service charge on each check. All monies from the service charge are returned to our students to defray their expenses of uniforms, decorations, and other costs involved in their taking this class.
Menu Pricing
Appetizers..............$6.00-10.00
Entrees...................$18.00-32.00
Desserts.................$6.00-9.00
Beverages...............$1.50-3.75
Pricing is subject to change.
Private Dining Options
During theme dinners, Cafe Laura offers private dining in our Statler Executive Dining Room. This state-of-the-art dining room can accommodate up to 14 people and features a large TV with internet connectivity and USB capabilities. To reserve the Statler Executive Dining Room, call (814) 865-1853.
The Statler Executive Dining Room is named in honor of a Legacy Grant provided by The Statler Foundation to the School of Hospitality Management. The Statler Foundation was established in 1928 by the will of legendary hotelier Ellsworth M. Statler to further industry education. No outside food is permitted.
Join our listserv and be among the first to know when our theme dinners and menus are announced.