Theme Dinners
Spring 2025 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 offer a $3 voucher towards parking at the Nittany Parking Deck for use during your dinner experience in the theme dinner course. Please note that this voucher is funded through student fees and other School of Hospitality Management resources, supporting our students' hands-on learning experiences. Thank you for your continued support.
Spring menu and dates!
Groovy Bites - A Festival Street Feast | Feb. 25 & Apr. 1
Reservations for Groovy Bites are Open for Feb.25 and Apr. 1
Appetizers
Electric Elote Nachos
Tortilla chips topped with roasted corn
sauce, cotija cheese, seasoned ground beef, pickled red onions, and cilantro
Festival Fried Pickles
Battered fried pickle spears with jalapeno ranch
Soup & Salad
Backstage Bisque
Homemade tomato bisque topped with olive oil and fresh basil
Groovy Greens
Arugula, carrots, cherry tomatoes, and citrus vinaigrette topped with crispy tortilla strips
Entrees
Singin’ Seafood Roll
Shrimp and crab in a dill lemon aioli on a toasted buttery brioche bun
Philly Remix
Philadelphia inspired NY Strip steak skewers with bell peppers and onions, drizzled with a homemade cheese sauce served with toasted crostini
Turn it Up Tacos
Three shredded chicken tacos with mango salsa, avocado, and lime crema
Funky Falafel Stack
House veggie burger on a whole grain bun with tahini sauce and pickled red onions
Sides
Roasted Broccoli
Rice Pilaf
Desserts
Churro Dippers with dipping Chocolate and Caramel
Drizzled Chocolate Cheesecake
Le Petit Bistro; Served With French Charm | Feb. 27 & Apr. 3
Reservations for Le Petit Bistro are Open Feb. 27 and Apr. 3
Appetizers
French Onion Soup Gratinée
Oven-baked with crostini, topped with cheese
Brie Puff Pastry
Blackberry preserve and fresh rosemary
Charcuterie board
Cured meats, creamy cheeses serve with preserves
Salad
Bistro Salad
Champagne dijon vinaigrette
Entrees
Steak Frites
Strip steak, bearnaise sauce
Moules Marinières
Mussels, white wine reduction
Chicken Chasseur
Sautéed in white wine with shallots, mushrooms, and tomatoes
Mushroom Bourguignon
Hearty red wine stew
Sides
Haricots verts
Tossed in lemon butter sauce
Pommes Purée
Creamy garlic mashed potatoes
Desserts
Ganache Brownies
fresh berries, Crème Chantilly
Crème Brulée
fresh berries
Hot Chocolaté
Golf & Gourmets - Southern Elegance on the Fairway | Mar. 4 & Apr. 8
Reservations for Golf & Gourmets are Open for Mar. 4 and Apr. 8
Appetizers
Cros-tee-nis
Velvety Pimento Cheese Dip on a Golden Crostini
Birdie Balls
Augusta Style Deviled Eggs
Soup & Salad
Clubhouse Chowder
Creamy Corn and Potato Chowder
Putting Greens
Spring Mix, Feta Cheese, Peaches, Red Onion with Strawberry Vinaigrette
Entrees
Caddie’s Crab Cakes
Two Jumbo Crab Cakes with a Zesty Remoulade
The Hole in One
Crispy Chicken and Fluffy Waffles with a Sweet & Spicy Hot Honey Drizzle
Fairway Filet
Seared New York Strip with Chimichurri
Sweet Potato Sand Trap
Sweet Potato Stuffed Ravioli with Brown Butter Sauce
Sides
Green Jacket Brussel Sprouts
Roasted Brussel Sprouts Tossed in a Balsamic Glaze
Masters Mac & Cheese - Jack
4-Cheese Baked Southern Cavatappi Comfort
Desserts
The 19th Hole
Peach Ice Cream with Bourbon Whipped Cream & Candied Pecan Crumble
Par-fect Pecan Pie
Pecan Pie with Bourbon Whipped Topping
Hell's Kitchen: Bringing the Heat to Happy Valley | Mar. 6 & Apr. 10
Reservations for Hell's Kitchen Open for Mar. 6 and Apr. 10
Appetizers
Pan-Seared Scallops
Pea Puree, Butter Sauce
Meatballs
Beef, Pork, Fire Roasted Tomato Sauce, Ricotta, basil
Roasted Red Pepper Bisque
Salad
Caesar Salad
Parmesan, Garlic Croutons, Lemon Zest
Entrees
Strip Steak
Chimichurri
Salmon
Pan Seared, Lemon-butter Sauce
Chicken Breast
Herb Crusted with Pan Sauce
Cheese Ravioli
Ricotta, Butternut Squash Purée
Sides
Roasted Brussel Sprouts
Lemon Parmesan
Potato Puree
Garlic Infused cream
Desserts
Sticky Toffee Pudding
Creamery Vanilla Ice Cream
Lemon Cheesecake
Mocktail
Hell’s Red Infusion
Strawberry, Rhubarb Puree, Ginger Beer
Into the Garden - A Farm to Table Experience | Mar. 18 & Apr. 15
Reservations for Into the Garden Open for Mar. 18 and Apr. 15
Appetizers
Tomato Basil Bruschetta
Toasted baguette with fresh tomatoes, onions, and balsamic drizzle
Garlic & Herb Pork Belly Bites
Seared pork belly with dijon mustard sauce
Soup & Salad
Tomato Basil Bisque
Garden-fresh tomato bisque, infused with basil and cream
Fresh Garden Salad with Raspberry Vinaigrette
Entrees
Seared Duck Breast
Finished with a sweet blackberry reduction
Fresh Salmon Filet
Served with a silky garlic butter sauce
Tender New York Strip
Prime New York strip, topped with a savory herb compound butter
Truffle Oil Mushroom Risotto
Creamy tri-mushroom risotto, enhanced with a touch of truffle oil
Sides
Brown Sugar Glazed Carrots
Garlic Herb Mashed Potatoes
Desserts
Dirt Cake with Chocolate Mousse
Apple Crumble Cake with Berkey Creamery Ice Cream
Te Fiti's Table: A Moana Adventure | Mar. 20 & Apr. 17
Reservations for Te Fiti's Table are Open for Mar. 20 and Apr. 17
Appetizers
Pua’s Pork Belly Steamed Bao Buns
Served on a bed of shredded cucumber with soy sauce
Te Fiti’s Tuna Poke Wontons
Ahi tuna served on house-made crispy wonton chips
Coconut Curry Soup
Creamy blend of coconut milk and spices
Salad
Paradise Salad
Entrees
Maui’s Steak
Flank Steak with a tropical marinade
Sina’s Swordfish
Pan Seared with Lemon and Garlic laid on grilled pineapple
Hei Hei’s Hurricane Chicken
Fried chicken breast with Furikake and Hurricane sauce
Tui’s Crispy Tofu Bowl
Spicy tofu with an assortment of vegetables on a bed of avocado and rice
Sides
Veggie Stir Fry
Stir fry blend of onions, peppers, and broccoli
Coconut Rice
Fluffy jasmine rice
Desserts
Papaya Cheesecake
Served with papaya cream
Volcano Cake
Chocolate cake filled with raspberry sauce and a side of creamery vanilla ice cream
Mocktail
Frozen Pina Colada
Tropical frozen drink served with whipped cream and a maraschino cherry
Emerald Isle - A Toast to Ireland | Mar. 25 & Apr. 22
Reservations for Emerald Isle are Open for Mar. 25 and Apr. 22
Appetizers
Irish Quiche
Blend of eggs, cream, cheddar cheese, and bacon in a flaky crust
Potato Skins
Crispy potato skins topped with a blend of sour cream, sharp Irish cheddar, and crispy smoked bacon, garnished with fresh chives
Soup & Salad
Irish Potato Soup
Blend of potatoes, leeks, herbs, and a dash of cream
Pub Salad
House Salad with Irish Cheese
Entrees
Fish & Chips
Fried fillet of white, flaky fish served with crispy chips
Served with a mushy pea sauce
Irish Chicken in Whiskey Cream Sauce
Tender chicken breast sautéed and smothered in a velvety Irish whiskey cream sauce
Guinness Beef Stew
A hearty stew of slow-braised beef, root vegetables, and potatoes, simmered in a rich and flavorful Guinness broth
Impossible Shepherd’s Pie
Plant-based meat, vegetables, and gravy, topped with mashed potatoes
Sides
Roasted Carrots & Parsnips
Mashed Potatoes
Desserts
Cheesecake
Served with a Chocolate Irish Cream Sauce
Apple Tart
Served with Vanilla Bean Ice Cream
An Evening in Oz: A Wicked Meal Awaits | Mar. 27 & Apr. 24
Reservations for An Evening in Oz are Open for Mar. 27 and Apr. 24
Appetizers
Boq’s Baked Spinach Puffs
Ricotta, Feta, Sun-dried tomatoes, and Fig Jam
Shiz University Shrimp Cocktail
Classic Cocktail Sauce
The Wicked Witch’s Split Pea Brew
Creamy Split Pea Soup
Salad
Munchkinland Beet Salad
Goat Cheese, Red Onion, and Balsamic Vinaigrette
Entrees
The Oz Great and Powerful Strip Steak
Garlic and Herb Butter
Glinda’s Grilled Chicken
Sun-Dried Tomato and Oregano Butter
Madame Morrible’s Marinated Salmon
Sweet, Smoky Maple Bourbon Glaze
Elphaba’s Pesto Pasta
House made Torchio Pasta and Fresh Vegetables
Sides
Boq’s Broccolini
The Wiz’s Whipped Chive Potatoes
Desserts
Flying Monkey Bread
With Creamery Vanilla Ice Cream and Caramel Drizzle
Glinda’s Goodness
Vanilla Cheesecake with Strawberry Swirl
Mocktail
Baby Nessarose Spritzer
Booking a Reservation
There is a six-person party maximum and no split checks on parties over four persons. Cafe Laura is a cashless dining facility.
Cafe Laura is BYOB. Alcohol is not sold in Cafe Laura. Patrons may bring two 12oz beers per person or one 750m bottle of wine per two people. Age verification is required for all group members bringing alcoholic beverages into the facility.
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.