State College Restaurant

Kelly's is pleased to announce the opening of a second banquet room that will accomodate parties of up to 50 people. This will now complement our origional private dining room that seats parties of up up to 25 people. So regardless of the size of your party, Kelly's is here to serve your needs, from reunions to weddings. Please contact Sean or Jean to reserve a room and customize a menu to suit any occassion and budget.

Kelly's is happy to offer catering service for a Buffet Style, Tailgate Style, or a Fine Dining Experience. Our menu is strucured with a large selection to allow you to customize the scope, style and cost of any event. We also can provide accessories such as plates, silverware and food warmers as well as whatever staffing levels you desire. We can deliver and set-up, or you can pick up. Sean, Tien or Richie will be glad to sit down with you and customize your event. Give us a call.

Cold Hors d’oevre Selections

Fresh Fruit Platter-

Fresh seasonal and tropical fruits.

Vegetable Crudite Platter-

Assorted fresh, and marinated vegetables served with a Maytag bleu cheese dipping sauce.

Artisan Cheese Platter-

Imported Meat and Cheese Platter-

Served with garlic crisps and pepperoncini.

Fresh Shrimp Spring rolls-

Fresh tiger prawns in soft wrap with rice noodles and cilantro. Served with a Thai peanut sauce.Smoked Salmon Tray-With cream cheese and cocktail bagels.

Smoked Beef Crostinis-

Roasted and sliced thin. Served over garlic crostinis with a roasted onion-olive-caper relish, red pepper aioli and fresh thyme.

Smoked Salmon Crostinis-Garlic crostini topped with thin sliced Gerard & Dominique smoked salmon, crème fraiche and caviar.

Blackened Ahi Tuna Tray-Sashimi grade yellow fin tuna lightly spiced, seared rare, sliced and served chilled, with a tomato-cucumber relish, and wasabi zabayon.

Pineapple Scallop Ceviche-Fresh bay scallops marinated in lime juice, pineapple, and coconut. Served chilled with wonton crisps.

Char Sui BBQ Pork Tenderloin-

Garlic Crostinis with Cambazola and Tomato Chutney-

Garlic crostini, roasted garlic spread, Cambazola cheese and a sweet tomato-ginger chutney.

Pesto Grilled Vegetable Tray-Assorted vegetables are grilled, marinated and served with pepperoncinis, artichoke , and assorted olives. Prawn Cocktail Platter-Jumbo prawns served with Kelly’s cocktail or Louie sauce.Ahi Poke-Fresh Yellowfin tuna, Maui onions, hot chili-soy marinade,, and sesame seeds, served with wonton crisps.Blackened Tuna with Cucumber Crustinis-Fresh Yellowfin tuna, blackened and sliced, served on an English cucumber crostini with wasabi aioli.Vegetable Futomaki-Fresh vegetables and pickled diakon wrapped in green nori with sushi rice, sliced and served with wasabi leaves, pickled ginger and a soy dipping sauce. Tekka maki-Same as the vegetable futomaki with Yellowfin ahi tuna through out.House Smoked Salmon-Salmon steaks are cured over night in a ginger allspice brine and smoked. Served with pickled onions a Maui tarter sauce, garlic crostinins and Togarashi seasonings.Fancy Mixed Nuts-By the pound.Hot Hors d’oevre SelectionsTeriyaki Tenderlions-Tender slices of beef filet mignon are flash seared in our housemade teriyaki sauce.Spanokopita-Baked fillo stuffed with spinach and feta cheese, served with a artichoke salsa.Kahlua Pork Springrolls-Tender smoky pork wrapped in a crispy egg roll wrapper with nappa cabbage, jicama, caramelized onions, pickled ginger, and basil. Served with a Hawaiian coconut barbecue dipping sauce.Crab Stuffed Mushrooms-Rich crab, cheese, and garlic stuffed in large button mushrooms topped with bread crumbs and baked.Pancetta Wrapped Scallops-Large diver scallops are wrapped in crisp pancetta, oven baked and topped with gremolata.Potstickers-Served with a spicy soy-sesame dipping sauce.Grilled Chicken Skewers-Your choice of Thai style with a coconut peanut sauce, or herb marinated with a pesto aioli. Dungeness Crab Cakes-Crispy Dungeness crab cakes served with Thai sweet and sour beurre blanc.Kobe Beef Sliders-Mini burgers flash seared rare and served with a wasabi aioli.Dungeness Crab and Artichoke Dip-A rich, creamy mixture of Dungeness crab and artichoke hearts, Baked and served with baguette slices.Shrimp Dip-Oven roasted shrimp, bay scallops and mushroom dip with kasseri and gouda cheeses. Served with crisp pita.Pastry Triangles with Smoked Chicken and Brie-Baked pastry triangles stuffed with roasted chicken, wild mushrooms, and creamy Brie cheese.Dungeness Crab Stuffed Wontons-Dungeness crab and cream cheese wrapped in a wonton. Served with a sweet and sour beurre blanc.Dungeness Crab Stuffed Prawns-Large black tiger prawns are stuffed with a creamy Dungeness crab and vegetable mix.Chicken or Beef Soba Noodles-Fresh Yaki soba noodles are finished with a balsamic vinegar seasoning blend with your choice of beef or chicken, topped with sesame seeds and scallions.Roasted Prawns-Your choice of:

Garlic ButterBrie Wrapped in Puff Pastry-Large Brie wheel wrapped and baked in a buttery puff pastry. Served with garlic crostinis.Soup/Salad SelectionsShellfish Chowder-Dungeness crab and bay shrimp in a creamy broth with fresh vegetables and sherry.Seasonal Soup-Please inquire on Kelly’s fresh seasonal soup. Rotates frequently.Mixed Green Salad-Tender baby greens tossed in a ginger-lime vinaigrette, topped with Mandarin oranges and candied pecans.Caesar Salad-Tossed with fresh baked croutons and Parmesan cheese lattice.Bleu Cheese Salad-House made Maytag Bleu cheese tossed with crisp Romaine and Iceberg lettuce. Topped with Bleu cheese crumbles, toasted Hazelnuts, teardrop tomatoes, and julienne pear. Entrée SelectionsPlease choose one of the following selections for your event:Yukon gold mashed potatoes Roasted Garlic Mashed Potatoes

and chopped fresh chives. garlic puree.

and sweet Thai chili butter. egg, green peas, and scallions.Seafood:Cedar Plank Roasted Salmon-Pacific Northwest Salmon is seasoned with our house made dry rub, roasted on a cedar plank to impart a sweet smoky flavor. Shellfish Cioppino-Scallops, salmon, Manila clams, and Black Tiger prawns are simmered in our zesty herb-tomato broth. Topped with gremolata.Swordfish with Artichoke & Capers-A lightly seasoned swordfish steak is grilled with garlic and olive oil and served with an Artichoke and caper relish.Sesame Peppercorn Ahi Tuna-Fresh ahi tuna, crusted with sesame seeds, and black peppercorns, seared rare and served with beurre blanc and a soy reduction.Grilled King Salmon-Pacific Northwest salmon is lightly seasoned and grilled medium rare with a fresh citrus butter.Crab Stuffed Prawns-Black Tiger prawns are stuffed with a blend of macadamia nuts, Dungeness crab, spinach and Swiss cheese. Roasted and served with a macadamia nut beurre blanc. Stuffed Scallops in the Half Shell-Chilean Scallops in the half shell filled with Dungeness crab, mushrooms and spinach. Topped with seasoned breadcrumbs.Parmesan-Asiago Crusted Sole-Fresh Petrale sole is lightly seasoned and crusted with Parmesan, Asiago and Japanese breadcrumbs. Flash seared and topped with a chive beurre blanc.Lobster Ravioli-Large pillow raviolis stuffed full of fresh lobster meat, ricotta cheese, and fresh herbs. Finished with a lobster cream sauce, and topped with parmesan and lobster meat. Hazelnut Grilled Scallops-Large U-10 scallops are grilled and basted with a seasoned hazelnut butter.Jamaican Jerk Shrimp with Tropical Fruit Salsa-Large Black Tiger prawns are seasoned with Jamaican spices, flash seared and served with a Pickapeppa beurre blanc and Tropical fruit salsa.Landfood:Kelly’s 28 Day Aged Steak Selection-8 oz. Certified Angus Beef Top Sirloin8 oz. Certified Angus Beef Filet Mignon

Mushroom Crusted Beef Tenderloins-Medallions of beef tenderloin are crusted with dried and morel mushrooms, flash seared, served with a wild mushroom ragout.Smoked Kobe Flank Steak-A large Kobe flank steak is smoked, grilled and served with a rich Demi glaze.Chicken with Wild Mushrooms-Large skin on chicken breast is stuffed with wild mushrooms, oven roasted and served with a porcini-morel mushroom ragout.Lilliko Duck-A peking duck breast is seasoned with a Chinese spice blend and roasted medium rare. Served with a passionfruit-orange glaze, and topped with a tropical fruit salsa.Macadamia Nut Chicken-A ginger-thyme marinated chicken breast is coated in macadamia nuts and Japanese breadcrumbs, flash seared and served with a macadamia nut beurre blanc.Stuffed Portobello-A large Portobello mushroom cap is marinated in pesto and grilled, stuffed with roasted red bell peppers, sundried tomato, spinach and Chevre cheese. Served with a red pepper aioli.Four Cheese Ravioli-Large pillow raviolis are stuffed with Parmesan, Swiss, ricotta, and fontina cheeses. Tossed in a garlic pesto cream sauce.

Dessert SelectionsNew York Style Cheesecake-Individual mini cheesecakes with a white chocolate coulis and raspberry puree.Mini Crème Brulees-Individual mini crème brulees in your choice of Chocolate, Grand Marnier, Vanilla, or Espresso.Chocolate Decadence-Moist, dense chocolate cake with a rich chocolate ganache. Accompanied by a Bing cherry, Port wine and brandy sauce. Chocolate Dipped Strawberries-Large fresh berries are dipped in dark and white chocolate. Ordered by the dozen. Mini Mousse Cups-Your choice of light and airy coconut or chocolate mousse inside a dark chocolate cup. Ordered by the dozen. Fresh Baked Cookies-Your choice of chocolate-chocolate chip, macadamia nut butter, Meyer lemon, or chocolate chip walnut. Ordered by the dozen.Mini Fruit Tarts-Individual fruit tarts made with seasonal fruit in a buttery crust and oven baked.Coconut Macadamia Nut Custard-Macadamia nut-coconut short bread crust, topped with sweet coconut custard and whipped cream, and raspberry-mango puree. Banana-Coconut Spring Rolls-Crisp banana-coconut spring rolls, crusted with ginger-allspice sugar, served with a housemade warm caramel sauce.