Theme Dinners
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.
Dollywood - Where Southern Charm Meets the Table | Oct 8 & Nov. 5
Book a reservation for Dollywood: Where Southern Charm Meets the Table- Oct. 8 & Nov. 5
Appetizers
Jolene's Pickle Twirls
Fried pickle spirals served with buttermilk ranch
Backwood Barbie Pork Mac Sliders
Pulled pork mac and cheese sliders
Soup & Salad
Dolly's comfort
Chicken and dumpling soup
Southern Belle Salad
Mixed greens, strawberries, pecans and feta served with apple cider vinaigrette
Bread
Dolly's Famous Biscuits
Buttermilk biscuits served with pimento cheese
Entrees
Big Hair, Short Ribs
Slow braised beef short ribs glazed with a sweet bbq sauce
9 to 5 Southern Fried Chicken
Buttermilk fried chicken served with a white country gravy
Dolly's Downhome Shrimp and Grits
Cajun seasoned shrimp served over creamy cheddar grits
Coat of Many Colors Casserole
Creamy butternut squash
Sides
Red Skin Mountain Mash
Honey, I'm Home Carrots
Desserts
Dollywood Cinnamon Bread
Cream cheese icing with a scoop of vanilla bean ice cream
Sweet as Dolly Bread Pudding
Garnished with caramelized bananas
MOCKTAIL
Cup of Ambition
Sweet tea, peach, fresh lemon, sparkling water
An Evening in Tuscany: A Night Under The Tuscan Lights | Oct. 15 & Nov. 12
Book a reservation for An Evening in Tuscany: A Night Under the Tuscan Lights - Oct. 15 & Nov. 12
Appetizers
Bruschetta
Toasted bread with fresh mozzarella, tomato and fragrant basil finished with a drizzle of balsamic
Tuscan Coccoli
Fried dough balls stuffed cream cheese, prosciutto and garnished with lemon zest and salt
SOUP
Ribollita Soup
Tuscan cannellini bean and bread soup served with kale, savoy cabbage and a base of onion, carrot and celery, simmered with tomato, rosemary and thyme finished with olive oil
Salad
Insalata Toscana
Arugula served with pecorino and cherry tomatoes, tossed in a lemon vinaigrette
Entrees
Florentine-Style Strip Steak
Grilled strip steak finished with a rich red wine and balsamic reduction
Pappardelle Ragu
Wide ribbons of pappardelle in a slow-braised sausage ragu
Ravioli Toscani
Ravioli stuffed with Ricotta and lemon zest, finished in a sage-brown butter with parmesan
Pollo alla Toscana
Chicken breast cooked in a white wine reduction with garlic, shallots, onions, tomatoes, fresh baby spinach and freshly grated parmesan
Sides
Verdure Miste
Roasted carrots, zucchini and broccoli
Garlic Roasted Potatoes
Desserts
Tiramisu
Espresso-soaked ladyfingers and mascarpone, dusted with cocoa, served in a martini glass
Affogato
A scoop of vanilla Ice cream with a shot of hot espresso poured over
Into the Harvest - Where the Season Meets the Plate | Oct. 22 & Nov. 19
Book a reservation for Into the Harvest: Where the Season Meets the Plate | Oct. 22 & Nov. 19
Appetizers
Harvest Stuffed Peppers
Ground beef, sweet corn and roasted bell peppers
Cranberry Crostini
Whipped cream cheese, cranberry puree, crispy crostini
Soup & Salad
Golden Tide Bisque
Penn State traditional lobster bisque. Celebrate the season in style!
Crisp Orchard greens
Arugula, fresh apples, walnuts, blue cheese and balsamic
Entrees
Autumn Strip Steak
Grilled strip steak, garlic herb butter, caramelized onions
Woodland Chicken & Orzo
Tender chicken, sauteed mushrooms, spinach and herb-dusted orzo
Crispy Maple Salmon
Herb crusted salmon served with a warm maple glaze
Butternut Squash Mac & Cheese
Creamy mac & cheese, rich butternut squash
Sides
Colorful Potato Medley
Colorful roasted potatoes, fresh herb seasoning
Brussel Sprouts & Pomegranate
Oven-roasted brussel sprouts, pomegranate seeds, balsamic glaze served with a sprinkle of bacon
Desserts
Apple Pie
Served with Penn State Creamery ice cream
Pumpkin Creme Brulé
A Night on Broadway: Taste the Magic of the Stage | Oct.29 & Dec. 3
Book a reservation for A Night on Broadway: Taste the Magic of the Stage- Oct. 29 & Dec. 3
Appetizers
Legally Burrata
Burrata, tomato, pesto, edible flower garnish - Inspired by "Legally Blonde"
He Had it Comin' Italian Beef Sliders
Slow-roasted beef on a toasted Italian roll topped with hot and sweet peppers, served with a rich au jus for dipping - inspired by "Chicago"
Soup & Salad
The People's French Onion Soup
French onion soup - Inspired by "Les Mis"
Arabian Jewel
Arugula, pomegranate, goat cheese, walnuts, citrus vinaigrette - Inspired by "Aladdin"
Entrees
Elphaba's Herb Crusted Chicken
Herb crusted chicken smothered in an emerald herb sauce - Inspired by "Wicked"
New York, New York Strip
Topped with a tangy chimichurri - Inspired by "New York, New York"
Forager's Truffle Mushroom Pasta
Creamy truffle sauce served with mushrooms over tagliatelle pasta - Inspired by "Into the Woods"
Under The Sea Cod
Baked Cod with a saffron cream sauce - Inspired by "The Little Mermaid"
Sides
Brussel Sprouts
Garlic Mashed Potatoes
Desserts
Bruce's Chocolate Cake -" Inspired by Matilda"
Two Strangers Carry a Cheesecake Across New York
Jazz After Dark - An evening to Sip, Savor and Sway | Oct. 6 & Nov. 3
Book a reservation for Jazz After Dark: An Evening to Sip, Savor and Sway | Oct. 8 & Nov. 3
Appetizers
Crab-aret Bites
Tender lump crab, delicately seasoned and pan-seared to golden perfection
Big Apple Brie Crostini
Golden crostini served with melted Brie, fresh apple and a touch of honey
Soup & Salad
Sweet-easy Corn Bisque
Creamy sweet corn chowder with tender potatoes, aromatic vegetables and fresh herbs
Midnight Greens Salad
Mixed greens complimented with dried cranberries, sliced cucumbers, cherry tomatoes, mozzarella pearls and champagne vinaigrette
Entrees
The Braised Blues
Slow-braised short rib in a rich red wine reduction
Smoky Sax Salmon
Boldly seasoned and seared
Parmesan on the Ritz
Herb seasoned chicken breasts coated in a golden Parmesan crust
What Wonderful Ravioli
Handcrafted mushroom ravioli infused with earthy truffle and complimented by a cream sauce
Sides
Swayin' String Beans
Tender string beans tossed with garlic and a refreshing lemon finish
Velvet Whipped Potatoes
Creamy and buttery whipped potatoes
Desserts
"La Vie En Rose" Mousse
Luxurious chocolate mousse layered in a delicate cup and finished with whipped cream
Berry Sweet Finale
A refreshing lemon tart layered with sweet seasonal berries
Mama Mia Sailing Through Santorini: You can Dance, You can Dine! | Oct. 13 & Nov .10
Book a reservation for Mama Mia! Sailing Through Santorini, You can Dance, You can Dine! for Oct. 13 & Nov. 10
Appetizers
Three Dad's Trio
Tzatziki, Tabbouleh and hummus served with a warm pita bread and fresh veggies
Super Trooper Spanakopita
Flaky pastry filled with spinach, feta, garlic and herbs
Soup & Salad
Lay All Your Lentils on Me (VG)
Greek inspired soup with vegetable broth, lentils, carrots, celery, onion and garlic
Santorini Sunset Salad
Chopped tomatoes, red onion, cucumber and olives tossed in olive oil and red wine vinegar topped with feta cheese
Entrees
Gimme! Gimme! Gyros!
Chicken served in a warm pita with fresh tomatoes, red onion, lettuce and creamy tzatziki
Sail Away Salmon
Feta, tomatoes and olive sheet pan salmon
Mamma Mia! Moussaka!
Roasted eggplant layered with seasoned beef and tomato sauce topped with creamy bechamel
The Feta Takes It All
Pasta tossed in a creamy spinach sauce with cherry tomatoes, red onions and crumbled feta (VG)
Sides
Dancing Green Greek Medley
Rosie's Roasted Potatoes
Desserts
Baklava
Lemon Pound Cake
Served with vanilla ice cream
Attending the Monza F1 Race: Cuisine from the Italian Grand Prix | Oct 20. & Nov 17
Book a reservation for Attending the Monza F1 Race: Cuisine from the Italian Grand Prix | October. 20 & Nov. 17
Appetizers
Monza Meatballs
Milanese fried meatballs served in marinara
Capelli Caprese
Fresh sliced tomato with mozzarella and a balsamic glaze
Soup and Salad
Maserati Minestrone
Italian vegetable soupwith beans, pasta, and herbs in a savory tomato broth
Circuit Caesar Salad
Entrees
Maranello Braised Beef
Tender beef slow braised in red wine with herbs and savory vegetables
Imola Involtini di Pollo
Rolled chicken stuffed with cheese and herbs served in a savory sauce
Speedway Scampi
Sauteed shrimp with garlic, lemon and herbs in a white wine sauce served over a bed of linguine
Enzo's Eggplant Parmigiana
Breaded eggplant layered with tomato sauce, mozzarella and paremsan cheese
Sides
Roasted Broccolini
Risotto alla Milanese
Desserts
La Dolce Vittoria Struffoli
Sweet fried dough bites coated with coney and topped with colorful sprinkles
Chocolate Moose Cake
Torta Paradiso
Fresh buttery sponge cake dusted with powdered sugar and served with whipped cream, a berry compote and fresh fruit
Tropical Nights & Venezuelan Bites | Oct. 27 & Dec 1
Book a reservation for Tropical Nights & Venezuelan Bites for Oct. 27 & Dec. 1
Appetizers
Empanadas
Crispy cornmeal pockets filled with seasoned beef
Tequenos
Fried dough wrapped around melty Venezuelan queso de mano
Soup & Salad
Crema de Auyama
Creamy squash soup with onions, garlic and aromatic spices
Ensalada
Refreshing salad with lettuce, tomato and hearts of palm
Entrees
Pabellon Criollo
National dish - shredded beef, black beans, white rice and sweet plantains
Pollo Empanisado
Crispy breaded chicken fried until tender
Salmon with Avocado Salsa
Grilled salmon topped with fresh avocado salsa, lime, tomatoes and herbs
Arepas
Venezuelan cornmeal cakes filled with black beans & melted cheese
Sides
Black Beans and Rice
Sweet Plantains
Desserts
Dulce de Leche
Flan
y
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.
Our events and programs are open to all students regardless of sex, gender, sexual orientation, race, or any other protected class. Auxiliary and Business Services is committed to building a community of belonging for all.