Lunch Appetizers


Maryland Style Crab Cake
Formed with jumbo lump crab meat, Dijon mustard, Old Bay seasoning, and Panko breadcrumb, pan seared golden brown. Served with a tangy Remoulade sauce. 11-

Teriyaki Tenderloin
Marinated in sweet soy-ginger sauce, pan seared golden brown and served with toasted sesame seeds and scallions. 9-

Thai Calamari
Tender tubes and tentacles are lightly dusted with Thai spices and quick fried. Served with a side of sweet-spicy Thai chili sauce. 10-

Gemelli Soft Pretzels
Made for us by Gemelli bakery in downtown State College. Two large soft pretzels served hot with a mustard dipping sauce. 8-

Crab and Artichoke Dip
Oven baked Blue crab, Artichoke hearts, Parmesan cheese and sweet onion. Served with sliced Baguette bread. 9-

Warm Brie with Macadamia Nut Crust
Drizzled with Balsamic syrup and honey, served with tart apples and a warm ciabatta roll. 10-