Menus

About Lunch

  • Monday – Friday
  • 11:30 a.m. - 1:30 p.m.

Lunch

Lunch is prepared by Sous Chef Troy Breger, student interns and Le Jeune Chef's other professional staff. They will express their culinary creativity by developing recipes using fresh regional and seasonal items. The à la carte menu is served year-round and when students' cuisine classes are not in session. All desserts are created and prepared by Chef Lynn Sisino and our student interns.

Fall Lunch Menu

Student Luncheon

Chef Craig Cian and his second-semester students serve lunch at least one day of the week when classes are in session. Specials change weekly to expose students to a variety of cuisines and cooking techniques. A special à la carte dessert menu is created and prepared by Chef Lynn Sisino and our student interns.

About Dinner

  • Wednesday – Saturday
  • 5:30 p.m. - 8 p.m.

Dinner

Student interns from the Culinary Arts and Systems major, under the direction of Sous Chef Christopher Grove and Le Jeune Chef's other professional staff, are excited to introduce an exciting new menu featuring a variety of both regional and international cuisines using fresh and local ingredients from our local farming community when available. Tableside pasta presentations, and a special "shared" appetizer section are among the new changes this year.

A wine flight may be paired with any of the dinner options and priced separately. The menu is served year-round and on evenings when students in Regional American Cuisine and Classical Cuisine classes are not in session. The dessert menu is created and prepared by Chef Lynn Sisino and our student interns.

Fall Dinner Menu

Regional American Cuisine Dinner

Wednesdays, 5:30 - 8 p.m., Fall semester only (September – November)

Chef Mike Ditchfield and his students, our future culinary arts professionals, prepare menus that reflect characteristic fare from America's varied regions. These elegant, multi-course meals are also served with desserts created and prepared by Chef Lynn Sisino and our student interns. A wine flight may be paired with the dinner and priced separately. A Regional American Cuisine Five-course Dinner costs $34.95.

Regional American Cuisine Dinner Dates and Menus
Southwest
WednesdaySeptember25

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California Fusion
WednesdayOctober2

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Chesapeake Bay
WednesdayOctober9

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Hawaiian Islands
WednesdayOctober16

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New Orleans
WednesdayOctober23

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Heartland Harvest - Local Foods
WednesdayOctober30

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Pacific Northwest
WednesdayNovember6

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Southern Style
WednesdayNovember13

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New England
WednesdayNovember20

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Regional American Cuisine Dinner reservations begin August 20 at 9 a.m.

Classical Cuisine Dinner

Thursdays, 5:30 - 8 p.m., Spring semester (January – May)

Culinary arts students showcase their talents in a sophisticated seven-course dinner. Their old-world cooking style whisks you to your favorite international destination. Adding to the meal are desserts prepared by Le Jeune Chef's professional pastry chefs and Baking and Pastry Arts students. A wine flight matching the international destination may be paired with the dinner and priced separately. A Classical Cuisine Seven-course Dinner costs $39.95.

Classical Cuisine Dinner Dates and Menus

Classical Cuisine Dinner reservations begin January 14 at 9:30 a.m.

International & Classical Cuisines Dinner

Saturdays, 5:30 - 8 p.m., Spring Semester (January-May)

Chef Christopher Grove and his students will feature a weekly menu based on a different region of the world. These five-course tasting menus will feature unique and authentic dishes showcasing the indigenous ingredients and classical techniques of cultures from across the globe. Each menu will feature a themed appetizer, soup, salad, choice of entrée, and dessert for $34.95. A wine flight may be paired with the dinner and priced separately.

International & Classical Cuisines Dinner Dates and Menus

About Brunch

  • Various Sundays September-May
  • 10:30 a.m. - 1 p.m.

Sunday Brunch Buffet

Brunch is prepared by Le Jeune Chef’s professional staff and student interns on various Sundays from September to May. The buffet-style meal features a variety of stations including soup, omelet/egg, cold, hot, and dessert, as well as a chef-carved entrée and assorted breads. Adults $21.75 and children $11.75. A Bloody Mary and champagne mimosa bar is available for an additional charge.

Sunday Brunch Buffet Dates and Menus
Sunday Brunch
SundaySeptember8

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Sunday Brunch
SundayNovember10

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About Cooking with Class

  • Various Saturdays

Cooking with Class

Pennsylvania College of Technology is offering a series of classes led by chefs and student interns from the School of Business & Hospitality.

Cooking with Class Dates and Menus
Sushi Experience
SaturdaySeptember14

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Best of the Wurst
SaturdayOctober19

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Coffee Pairing
SaturdayNovember16

Menu to be announced soon

All menus subject to change due to availability.