Theme Dinners

Fall 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.

Be on the lookout for our Fall menu and dates!

Opa Fusion: From Greece to the World | October 9 & November 6

Book a reservation for Opa Fusion - Oct. 9 or Nov. 6

Appetizers

Spanakopita Spring Rolls

Chinese Spring Rolls filled with feta, spinach, and garlic

Souvlaki Steamed Buns

Steamed buns filled with gyro-style pork and pickled onions and carrots

Chicken Noodle Avgolemono

Greek lemon egg soup combined with traditional American chicken noodle soup

Salad

Sesame Garlic Horiatiki

Thai cabbage and mixed green salad mixed with cucumber, tomato, and onion topped with a sesame garlic dressing

Entrees

Grilled Swordfish with Chimichurri

Flaky grilled cod topped with an Argentine chimichurri sauce

Indian Moussaka

Moussaka layered with eggplant and beef and seasoned with Indian spices

Mediterranean Chicken Bowls

Couscous and Egyptian chicken shawarma topped with tahini hummus and tzatziki

Briam Ratatouille (v)

Traditional French ratatouille with onions and potatoes

Sides

Grilled Zucchini with Feta

Tender grilled zucchini topped with crumbled feta cheese and a hint of fresh herbs

Moroccan Couscous

Couscous with a touch of cumin

Desserts

Rum Raisin Baklava

Baklava drizzled with a Jamaican Rum, Raisin Sauce

Irish Cream Cheesecake

Cheesecake topped with a Bailey’s Irish Cream custard

Mocktail

Rosewater Watermelon Cocktail

Persian rosewater, watermelon juice, garnished with mint and a splash of lemon juice

A Night in the Hamptons: Simple Elegance | October 10 & November 7

Book a reservation for A Night in the Hamptons Oct. 10 - Nov. 7

Appetizers

Deconstructed Shrimp Roll

Toasted brioche bun topped with shrimp tossed in brown butter

Brie and Onion Tart

Flakey puff pastry with caramelized onions finished with a drizzle of hot honey

Soup & Salad

Seafood Bisque

Creamy tomato-based soup with a seafood blend

Harvest Salad

Fresh spring mix with apples, candied pecans, and dried cranberries finished with citrus vinaigrette

Entrees

New York Strip Steak

Pan seared strip served with a Dijon shallot sauce

Dry Rubbed Salmon

Smoked spice blend rubbed salmon with garlic and lemon zest

Herb-Crusted Lamb Chop

Accompanied by a fennel and parmesan blend and drizzled with a balsamic reduction

Mushroom Risotto

Mushroom medley topped with a tomato cream sauce

Sides

Grilled Asparagus

Grilled with lemon, garlic, and parmesan

Roasted Potatoes

Extra crispy rosemary potatoes

Desserts

Classic New York Cheesecake

Served with a blueberry topping

Rich Chocolate Cake

Iced with chocolate mousse and ganache

“Inside out”: A Feast of Emotions | October 16 & November 13

Book a reservation for “Inside out” - Oct. 16 or Nov. 13

Appetizers

Bing Bong Shrimp with Angry Sauce

Breaded Shrimp with Sriracha Mayo

Boredom Busting Bruschetta

Traditional Baguette topped with a Juicy Tomato Basil Blend

Embarrassingly Good French Onion Soup

Caramelized Onions and Beef Broth smothered in Cheesy Bread

Salad

Disgustingly Good Spinach Salad

Topped with Strawberries, Goat Cheese, Mandarin Oranges, and Pecans, with a Creamy Poppyseed Dressing

Entrees

Anger’s Sizzling Steak

New York Strip with Chimichurri Spiced Marinade

Joy’s Zesty Salmon

Marinated with a Lemon Sauce and Coated in Garlic Butter

Sadness’s Chicken Cordon Blue

Breaded Chicken Breast Stuffed with Ham and Cheese

Riley’s Rigatoni Vodka Pasta

Rigatoni in a Creamy Pink Sauce

Sides

Fearless’s Purple Fingerling Potatoes

Anxiety’s Parmesan Crusted Asparagus

Desserts

Sentimental Berry Cheesecake

New York Cheesecake with a Berry Compote

Tears Of Joy Sorbet

Coconut Sorbet with Assorted Fresh Fruit

Mocktail

Inside-Out Citrus Bliss

Layered Lemon Blueberry Spritzer Mocktail

Kentucky Derby - A Night at The Race | October 17 & November 14

Book a reservation for Kentucky Derby - Oct. 17 or Nov. 14

Appetizers

Derby Day Deviled Egg Flight

A trio of deviled eggs, each with its own unique twist

Fried Green Tomatoes

Crispy slices of green tomatoes, lightly breaded and fried

Soup

Southern-Style Chicken and Dumplings

Tender, slow-cooked chicken nestled in a rich, savory broth, with fluffy, homemade dumplings

Entrees

Run for the Shrimp and Grits

Tender shrimp placed on a bed of pimento cheese grits

Southern Minted Lamb Chops

Succulent lamb chops marinated in mint, bourbon, and sugar, grilled and finished with a refreshing mint julep glaze

Buttermilk-Brined Fried Chicken

A juicy chicken breast brined in buttermilk, coated in a seasoned flour mix, and fried to a crispy, golden finish

Vegetarian Gumbo

A hearty flavorful stew filled with seasonal vegetables smothered in Cajun spices

Sides

Candied Yams

Tender yams glazed with brown sugar and cinnamon, topped with toasted pecans

Homemade Creamed Corn

Rich, buttery creamed corn with sweet kernels and a hint of fresh herbs

Baked Macaroni and Cheese

A creamy, cheesy, savory of pasta and cheese with bold and rich flavors

Desserts

Pecan Pie Derby Delight

A rich pie crust filled with caramelized pecans and a scoop of Creamery vanilla ice cream

Triple Crown Red Velvet Cake

Fluffy red velvet cake with rich cream cheese frosting

Mocktail

Strawberry Mint Julep

A refreshing blend of strawberries, mint and lime

Palette & Plate: Gastronomy Meets Gallery | October 23 & November 20

Book a reservation for Palette & Plate - Oct. 23 or Nov. 20

Appetizers

The Cubist Caprese

Fresh Mozzarella, Tomatoes, Basil and Balsamic Glaze

The Mango Muse

Shredded Crab, Mango, and Sriracha Mayo with a Fried Rice Cake

“The Factory” Tomato Bisque

A Warhol-inspired tomato Soup with Heavy Cream and Basil

Salad

The Birth of Venus Salad

Baby Spinach, Strawberries, Candied Pecans, and Feta with a Champagne Vinaigrette

Entrees

The Great Wave Salmon

Japanese-Inspired Miso Glaze Pan-Seared Salmon

The Red Vineyard Chicken

Supreme Chicken Braised in a Red Wine Reduction

Caravaggio's Strip

Coffee Rubbed Strip Steak with Bourbon Cream Sauce

Starry Night Pasta

Squid Ink Pasta with Parmesan and Lemon Zest

Sides

Roasted Smashed Potatoes

Roasted Garlic and Herb Red Potatoes, Smashed and Topped with Parmesan Cheese

Garlic-Infused Green Beans

A blend of Garlic, Oil, and seasonings paired with Steamed Green Beans

Desserts

Kandinsky’s Concentric Cream

A Trio of The Creamery Ice Cream

Pollock’s Brownie

Warm Brownie with White and Dark Chocolate Paint Splatter

Mocktail

Sunflower Sip

A Lemon Drop Inspired Mocktail, Garnished with Edible Flowers

French Bistro Classics - Experience the Elegance of French Cuisine | October 24 & November 21

Book a reservation for French Bistro Classics - Oct 24 & Nov 21

Appetizers

Spinach Crepe

Small thin crepes with creamed spinach

Quiche

Slice of quiche with ham, gruyere, and pork

Soup & Salad

French Onion

Bowl of French onion soup with gruyere and slice of bread on side

Salad Nicoise

Traditional French salad with tomatoes, lettuce, olives in a lemon vinaigrette

Entrees

Coq au vin

Braised chicken stewed in red wine with onions and mushrooms

Steak Frites

Ribeye with a rich gravy sauce and shoestring truffle fries

Poisson a la bordelaise

Bordeaux-style breaded cod with shallots and lemon juice

Ratatouille

Stewed eggplant, squash, peppers, onions, and zucchini

Sides

Fondant Potatoes

Potatoes slowly roasted in butter and stock

Green Beans Almondine

Green Beans with garlic, lemon juice, and sliced toasted almonds

Desserts

Mousse au Chocolat

Creamy and airy mousse with a deep chocolate flavor

Choux à la crème with Chocolate Sauce

Cream Puffs paired with a silky chocolate sauce

Big 10 Bites: A Culinary Championship | October 30 & December 4

Book a reservation Big 10 Bites soon - Oct. 30 or Dec. 4

Appetizers

College Park Crab Cakes

Classic Maryland crab with a tangy Remoulade Sauce

Iowa “Hawk” Egg Flight

Deviled eggs with Bacon & Avocado, Bing Cherry & Blue Cheese and a Classic blend

Badgers Broccoli Cheddar Soup

A Creamy Blend of Fresh Broccoli, Carrot, Celery and Sharp Wisconsin Cheddar

Salad

Rutgers “Garden State” Salad

Par-boiled Broccoli, Asparagus, and English Peas atop a bed of Greens topped with Pickled Red Onions in a Lemon Dijon Dressing.

Entrees

Cali-Cali Mahi-Mahi

Deconstructed Fish Tacos with Mahi-Mahi and Assorted Toppings in honor of USC and UCLA

Ann Ar(herb)-Crusted Chicken

Chicken Breast Coated in Dried Herbs and Michigan Cherry Glaze

Boilermakers Prime Cut Steak

Peppercorn Coated Indiana Strip Steak Au Poivre, a Cognac-based Sauce

Buckeye Basil Gnocchi

Rolled Gnocchi with Ohio State Ripe Tomato and Fresh Mozzarella

Sides

Hoosier Street Corn

Off the Cob Indiana Corn with Mayo, Queso, Cotija, Paprika, Green Onion, Parsley

Harry the Husky Hasselback Potatoes

Crispy Yukon Potatoes with Garlic Butter and Aged Parmesan

Bread

Nebraska Corn “Huskers” Bread

With a Honey Butter

Desserts

Nittany Apple Cobbler with Creamery Ice Cream

With Vanilla Ice Cream, Whipped Cream, and a Cinnamon Dusting

Old Coaly’s Chocolate Cake

Triple Layer Chocolate Cake Topped with a Fresh Raspberry Drizzle

Mocktail

The 1896

Pomegranate Rosemary Spritzer made with Pomegranate Juice, Fresh Lemon Juice, Honey, Sparkling Water and Fresh Rosemary

Retro Diner Revival - Classic Comfort Food Reimagined | October 31 & December 5

Book a reservation Retro Diner Revival - Oct. 31 or Dec. 5

Appetizers

Truffle Mac and Cheese

Creamy and rich 3 cheese sauce with truffle

Loaded Nachos

Melted cheese taco seasoning, beef, and beans

Soup & Salad

Tomato Basil Soup

Roasted fresh tomatoes, basil, garlic, and onions

Caesar Salad

Entrees

Butter NY Strip

Strip steak made with compound butter

Fish Tacos

Cod with lime, chili powder, avocado crema, and pico de gallo

Chicken Fried Steak

Breaded steak cooked with creamy gravy

Pesto Pasta (Vegetarian)

Pasta with mozzarella, pesto, & tomato

Sides

Garlic Green Beans

Garlic Parmesan Fries

Desserts

Milkshake with Cookie

Brookie

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.