December 8th through January 4th


Field Greens with Chevre and Pancetta

Baby spring greens tossed with a creamy balsamic vinaigrette, sweet red onion, tart dried cherries, and sharp chevre. Topped with a crisp pancetta disk.

Starter 7- Entrée 10-

Gemelli Soft Pretzels

Made for us by Gemelli bakery in downtown State College. Two large soft pretzels served hot with Herlocher’s famous dipping mustard. 8-


The Buffalo Blue Cheese Burger

A 8oz ground Certified Angus Beef patty is mixed with our award winning buffalo sauce and blue cheese crumbles. Topped with a house made buffalo-blue cheese butter, crisp celery and shredded lettuce on a soft kaiser bun. Served with your choice of baked beans, slaw or French fries. 12-

Surf and Turf

A 6oz filet mignon is grilled to your liking with a half pound of split king crab legs. Served with Yukon gold mashed potatoes, market vegetables, and a creamy butter dipping sauce. 36-

Grilled Salmon with Lemon-Dill Butter

A wild Alaskan Sockeye salmon filet is grilled and basted with a tart lemon-dill butter and served with Yukon gold mashed potatoes, market vegetables. 24-

Crispy Duck

Slow roasted with cinnamon, thyme, coiander, black pepper and anise. Served with a ancini and orzo vegetable mix and braised greens. Drizzled with a spicy-sweet Thai chili glaze. 24-

Dijon Pork Rib Eye

A large ultra-tender center cut pork rib eye steak is marinated in Dijon mustard and coated with Panko, parmesan and parsley. Oven baked, drizzled with a creamy Dijon sauce and served with Yukon Gold mashed potatoes. 21-