Theme Dinners
Spring 2026 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.
Spring menus and dates will be coming soon!
Art Gallery Archives - Where Masterpieces are Tasted not Viewed | Feb. 24 & Mar. 31
Reservations opening soon.
Global Goals: A Taste of the World Cup | Feb. 26 & Apr. 2
Book a reservation for Global Goals - Feb. 26 & Apr. 2
Appetizers
Golden Goal Crostini
Toasted bread with whipped ricotta & herb drizzle
Penalty Kick Empanadas
Baked vegetable empanadas with cilantro crema
Extra Time Soup
Chicken tortilla soup with crispy tortilla strips
Salad
Pitch Salad
Mixed greens with goat cheese & dried cranberries with a citrus vinaigrette
Entrees
The All-American Striker
Grilled strip steak with herb butter
Maple Matchwinner
Maple-glazed chicken with a warm, savory-sweet maple glaze
Veggie Copa Bowl (Veg)
Roasted Vegetables, seasoned rice & Beans
Caught in the Net
Baked Salmon finished with dill butter aioli & fresh lemon
Sides
Roasted Vegetable Medley
Herb-roasted Potatoes
Desserts
Sweet Victory à la Mode
Warm apple pie with vanilla ice cream
The Messi
Finished with raspberry sauce, whipped cream, and fresh fruit
Mocktail
The Hat Trick
Bright mango mocktail with a spicy Tajín on the Rim
Bridgerton Night - Diamonds of the season | Mar. 3 & Apr. 7
Reservations opening soon.
Jasmine Jardin: From Madrid to MarraKech | Mar. 5 & Apr. 9
Book a reservation for Jasmine Jardin - Mar. 5 & Apr. 9
Appetizers
Seafood Cigars
Golden fried pastry with flaky cod and shrimp, delicately seasoned with garlic and fresh herbs, served with lemon and house dipping sauce.
Patatas Bravas
Crispy potatoes tossed in olive oil and warm spices, served with a bold, smoky tomato bravas sauce and finished with creamy garlic aioli for dipping.
Harira Soup
A hearty Moroccan classic featuring tomatoes, lentils, and chickpeas simmered with fresh herbs and warm spices.
Salad
Ensalada Mixta
Mixed greens, tomato, cucumber, carrot, corn, red onion, and egg, tossed in our citrus vinaigrette.
Entrees
Saffron Steak à la Romesco
Juicy strip steak marinated in a savory Ras al Hanout blend and grilled to perfection. Served with a smoky, rich nutty romesco sauce.
Honey-Harissa Glazed Jumbo Shrimp
Grilled shrimp basted in a sweet and spicy Moroccan honey-harissa glaze.
Moroccan Chicken Paella
Saffron-infused rice with crispy chicken, vegetables, and herbs, finished with lemon and a golden socarrat crust.
7 Vegetables Tagine
Hearty vegetables and chickpeas in aromatic saffron broth, served atop fluffy Moroccan couscous with harissa.
Sides
Harissa Seasonal Carrots
Roasted rainbow carrots offer a rich and warm glaze.
Infused Fingerling Potatoes
Crispy potatoes infused with turmeric.
Desserts
Classic Spanish Flan
Creamy baked caramel custard with a smooth, silky texture and a rich golden caramel sauce.
Vanilla Ice cream With Toasted Almonds
Creamery ice cream with toasted almonds.
Mocktail
Pomegranate Rose Mojito
A vibrant mocktail featuring a rich pomegranate juice base infused with rose water and a splash of club soda.
Flavors of the Five Rings - From Podium to Plates | Mar. 17 & Apr. 14
Reservations opening soon.
La Estancia: From Argentina to Your Table | Mar. 19 & Apr. 16
Book a reservation for La Estancia for Mar. 19 & Apr. 16
Appetizers
Empanadas de Humita & Jamón
sweet corn, tender ham, and melty mozzarella
(Veg) Provoleta
grilled provolone cheese, oregano, chili, served with crusty bread
(Veg) Zapallo Soup
squash, garlic, and onion, finished with nutmeg and cream
Salad
(Veg) Lentil Salad
lentils, cucumber, red bell pepper, red onion, parsley, red wine vinaigrette.
Entrees
Grilled Strip Steak
served with chimichurri
Chicken Al Malbec
chicken breast, red wine sauce, herbs
Skewered Garlic Butter Shrimp
grilled shrimp, garlic butter, finished with lemon and herbs
(Veg) Mushroom Cream Gnocchi
mushroom cream sauce, parsley, and parmesan
Sides
(Veg) Verduras Asadas
tomato, eggplant, zucchini medley
(Veg) Roasted Fingerling Potatoes
garlic, olive oil, and fresh herbs
Desserts
(Veg) Churros
served with ice cream and dulce de leche
(Veg) Torta de Chocolate
served with cherry sauce
Mocktail
Pomelo Paloma
served with a sugar rim
All Around the Aegean: A cruise through Mediterranean flavors | Mar. 24 & Apr. 21
Reservations opening soon.
March Madness: Madness on the Court, Magic on the Plate | Mar. 26 & Apr. 23
Book a reservation for March Madness for Mar. 26 & Apr. 23
Appetizers
UMD Crab Cake
Fresh Crab Cakes served on a bed of lettuce and topped with chipotle Aioli
UGA Georgia Peach and Burrata
Fresh burrata, ripe Peaches, basil, prosciutto, balsamic reduction
Louisiana Cajun Gumbo Soup
Slow-simmered Cajun gumbo, bold spices, tender meats, Louisiana flavor
Salad
Kansas Ranch Chop Salad
Crisp greens, sweet corn, tomatoes, cheddar, ranch dressing
Entrees
Washington Salmon
Fresh salmon, lemon herb butter
Florida Gators Citrus Chicken
Zesty citrus-marinated chicken, fresh herbs, bold flavor
Xavier Baked Ziti
Ziti smothered in tomato sauce, layered with a 3-cheese blend
Texas Longhorn Strip Steak
Juicy, tender strip steak seasoned with herbs and spices
Sides
UofSC Gamecock Green Beans
Southern-style green beans cooked in a rich tomato broth with onions and garlic
Idaho Truffle Mashed Potatoes
Rich and creamy mashed potatoes infused with garlic, Parmesan cheese, and truffle oil
Desserts
Duke Blue Devil Apple Tart
Buttery golden pastry filled with tender apple slices, lightly sweetened and drizzled with rich caramel.
PSU Blue and White Brownie A la Mode
Warm, fudgy chocolate brownie topped with a scoop of creamy vanilla ice cream and drizzled with rich chocolate sauce
Mocktail
UVA Cavalier Melon Spritz
Melon juice, lemon juice, simple syrup, muddled mint, and topped with starry
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.