Happy Valley Culinary Week begins June 17

UNIVERSITY PARK, Pa. -- With a three-course lunch menu and a four-course dinner menu, The Dining Room at the Nittany Lion Inn is set to participate in the first annual Happy Valley Culinary Week. The seven-day celebration takes place June 17 to 23 at participating restaurants.

The Dining Room is offering a fixed-price lunch menu for $16 and a $38 dinner menu celebrating the art of cooking, locally grown food and the chefs preparing it. Both prices include tax and tip, as well as a non-alcoholic beverage.

“At the Nittany Lion Inn, we believe local food should be the foundation of the dining experience,” said Andrew Monk, executive chef at the Nittany Lion Inn. “By selecting farms and producers with a focus on sustainability and high quality, we can offer a top-notch menu while investing in the people and the land that grow our food. We Are building relationships that last.”

The Dining Room’s three-course lunch menu includes a seasonal vegetable soup, local pan-seared trout or free-range grilled chicken, and a choice of Berkey Creamery ice cream or a berry tart.

The four-course dinner menu will cost $38. Diners have the choice of a baby spinach and Kennett Square mushroom salad or Caesar salad for their first course. The second course includes vegan sliders, salmon sliders or a kabob platter, followed by entrée choices of chickpea falafel, grilled lamb or roasted free-range chicken. Dessert consists of Berkey Creamery ice cream, whoopie pies or peanut butter and chocolate budino.

For more information and a schedule of Happy Valley Culinary Week events, visit www.HappyCulinaryweek.com.

The Dining Room is always open for breakfast, lunch and dinner. For more information on the Nittany Lion Inn and The Dining Room, please visit www.NittanyLionInn.psu.edu.

 

 

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Last Updated June 18, 2013