Theme Dinners
Fall 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.
A Feast of Heroes: Where Great Power Meets Great Flavor October 7 & November 4
APPETIZERS
Thor's Thunderstrike Sliders
Beef sliders with American cheese and garlic aioli
Scarlet Witch's Enchanted Rolls
Shrimp spring rolls with a smoky paprika dip
Poison Ivy's Garden Soup
Tomato Basil
ENTREES
Superman Kryptonian Steak
NY strip steak with chimichurri
Flash's Lightning Grilled Chicken Fettucini
Pasta with alfredo sauce and parmesan cheese
Vision's Verdant Cauli Tacos
Roasted golden cauliflower with herbs, avocado, and citrus yogurt
Black Panther Wakanda Salmon
Pan-Seared salmon with a lemon butter sauce
SIDES
Green Lantern Broccoli
Hulk Smashed Potatoes
DESSERTS
Iron Man Molten Brownie
Double chocolate chunk brownie covered in hot fudge
Spider Man's Web-Slinger Sundae
PSU Creamery ice cream with a chocolate web
Heart of Ohana: A Taste of Polynesia | Oct. 9 and Nov. 6
APPETIZERS
Kahakai Garlic Shrimp
Grilled shrimp sauteed in garlic, butter, and herbs
Pulled Pork Sliders
SOUP & SALAD
Chicken Long Rice Soup
House Salad with Ohana Honey Lime Dressing
ENTREES
BBQ Teriyaki Beef
Grilled Mahi Mahi
Shoyu Chicken
Roasted chicken thighs glazed with savory soy and brown sugar
Macadamia Pesto Pasta with Grilled Pineapple
Creamy macadamia pesto tossed with penne pasta, topped with sweet grilled pineapple
SIDES
Roasted Butternut Squash with Ginger and Brown Sugar
Hawaiian-Style Macaroni Salad
DESSERTS
Banana Lumpia
Crispy, golden spring rolls filled with sweet, carmelized bananas
Coconut Cake
Fluffy coconut cake topped with a creamy coconut frosting
Aether: Where the Elements Meet the Plate | Oct. 14 and Nov. 11
APPETIZERS
Tidepool Shrimp Cocktail
Chilled shrimp with zesty cocktail sauce, fresh as the sea
Airy Caprese (Veg)
A light caprese reimagined with airy basil foam
Ember-Spiced Chili
Hearty chili with a smoky, fiery kick
SALAD
Garden Roots Salad
Seasonal root vegetables and greens with earthy depth
ENTREES
Blazing Chimichurri Strip
Flame-seared New York Strip finished with vibrant chimichuri
Ocean-Seared Salmon
Fresh salmon seared to perfection with a clean, delicate finish
Citrus Breeze Chicken
Oven-roasted chicken brightened with a citrus twist
Garden Peppers (Veg)
Roasted peppers stuffed with hearty grains and fresh vegetables
SIDES
Charred Spear Asparagus
Tender asparagus with a smoky, grilled finish
Stone-Hearth Potatoes
Crispy roasted potatoes infused with garlic and warmth
DESSERTS
Breezy Lemon Sorbet
Chocolate Mousse Cake
Cowboy Cookout: Enjoy Life on the Ranch | Oct. 16 and Nov. 13
APPETIZERS
Smoky BBQ Meatballs
Savory Turkey meatballs glazed with smoky, tangy barbecue sauce
Cowboy Caviar Nachos
Crunchy tortilla chips loaded with cheddar, black beans, colorful peppers, corn, tomatoes, red onions, and jalapenos, topped with creamy avocado and a dollop of sour cream
SOUP AND SALAD
Roundup Taco Salad
Romaine, black beans, veggies, cheddar, and tortilla chips with a zesty salsa-lime dressing
ENTREES
Bronco BBQ Chicken
Juicy grilled chicken quarters glazed with smoky barbecue sauce
Campfire Strip Steak
Juicy New York Strip steak, grilled over an open flame and topped with savory garlic butter
Shrimp Skewers
Stuffed Peppers (veg)
SIDES
Gold Nugget Creamed Corn
Sweet corn simmered in rich cream and butter
Saloon Style Mashed Potatoes
Creamy mashed potatoes whipped with butter and garlic
DESSERTS
Peach Cobbler
Chocolate Brownie
The Blind Tiger: Feast Like It's Forbidden | Oct. 21 and Nov. 18
APPETIZERS
Spinach and Artichoke Dip
Stuffed Mushrooms
Button mushrooms filled with a savory blend of garlic-herb breadcrumbs, parmesan cheese, and fresh herbs, baked until golden
SOUP
Lobster Bisque
SALAD
Prohibition Garden Salad
Spinach, radish, cucumber and herbs with a warm champagne vinaigrette
ENTREES
Bourbon Glazed Salmon
Sweet and smoky bourbon reduction
New York Strip Steak
Whiskey peppercorn sauce
Roasted Chicken
Sun-dried tomato and oregano butter
Pasta Primavera with Pesto Cream
SIDES
Parmesan Crusted Broccoli
Roasted Red Potatoes
DESSERTS
Cheesecake
New York cheesecake topped with a strawberry wine sauce
Fudge Brownie
Warm fudge brownie with chunks of chocolate and served with vanilla ice cream
Midnight in Manhattan: A Jazz Escape | Oct. 23 and Nov. 20
APPETIZERS
Jumbo Shrimp Cocktail
Burrata
With diced tomatoes and basil oil
SOUP AND SALAD
Lobster Bisque
Waldorf Salad
ENTREES
New York Strip Steak
With red wine demi-glaze with truffle oil, mashed potatoes and roasted root veggies
Stuffed Chicken Roulade
Stuffed with spinach and goat cheese. Served over Lemon Orzo Pilaf
Shrimp Scampi
Mushroom Ravioli
SIDES
Roasted Root Veggies
Truffle Oil Mashed Potatoes
DESSERT
New York Cheesecake
Chocolate Espresso Torte
A Night in Provence: French Country Elegance | Oct. 28 and Dec. 2
APPETIZERS
Brie en Croute
Warm Brie wrapped in golden puff pastry, served with fruit preserves and toasted baguette
Beignets de Fleurs de Courgette (Zucchini Flower Fritters)
Delicate zucchini blossoms, lightly battered and fried to a crisp finish
SOUP
Soup a l'Oignon Gratinee
Classic French onion soup topped with a toasted baguette slice and melted Gruyere cheese
SALAD
Salade de Provence
Spring mix with fresh oranges, dried cranberries, creamy goat cheese, and toasted almonds, tossed in a house-made Honey-Dijon Vinaigrette
ENTREES
Coq Au Vin
Braised chicken in white wine
Beef Bourguignon
Slow-braised beef in red wine with carrots, pearl onions, mushrooms, and fresh herbs
Cabil laud aux Herbes
Herb-crusted cod fillet, lightly pan-fried in butter and olive oil until golden, finished with fresh parsley, tarragon, and thyme. Served with lemon wedges
Truffle Risotto
Creamy Arborio rice slowly simmered with wild mushrooms, finished with a drizzle of fragrant truffle oil for an early, luxurious flavor
SIDES
Haricot Verts
Delicate French green beans, lightly sauteed with butter and fresh herbs
Pommes Anna
Thinly sliced layers of potatoes, baked in butter until golden
DESSERTS
Crepes au Chocolat
Delicate French crepes filled with rich chocolate ganache
Gateau au Chocolat
Chocolate mousse coated in chocolate ganache served with French vanilla ice cream
A Taste of Magic: A Disney Dining Experience| Oct. 30 and Dec. 4
APPETIZERS
Poison Apple and Brie Crostini
Toasted baguette topped with creamy Brie and crisp apple, finished with a drizzle of balsamic glaze and fresh thyme
Sebastian's Ocean Crab Cakes
SOUP AND SALAD
Pumpkin Carriage Veloute
Velvety pumpkin soup blended with cream and warm spices, finished with fresh chives and roasted pumpkin seeds
Enchanted Forest Salad
Baby spinach, roasted beets, shaved fennel, pomegranate seeds, and a honey lavender vinaigrette
ENTREES
Woody's Round-Up Strip Steak
A tender New York strip steak topped with a rich, savory mushroom gravy
Aladdin's Arabian Spiced Chicken
Tiana's Swamp Gumbo
A soulful gumbo with shrimp, sausage, okra and mushrooms, finished with a touch of tabasco
Chez Remy Ratatouille
SIDES
Pooh's Honey Roasted Brussels Sprouts
Spiced brussels sprouts roasted to golden perfection and finished with a delicate brush of honey
Potatoes a la Lumier
Layers of tender potatoes baked in a rich, three cheese cream sauce
DESSERTS
Bayou Berry Bliss
Fluffy beignets dusted with powdered sugar, paired with a sweet berry coulis
A spoonful of Sugar
Silky vanilla custard with a crisp caramelized sugar top - practically perfect in every way
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.