Last Call - Day Boat Scallops / Summer Italian Begins Tuesday
July 27, 2017
- Last Chance for Day Boat Scallops
- Isle of Capri Menu Begins Tuesday, 8/1
- Please Vote! Best of State College
Last Chance for Day Boat Scallops
We’re in our last days of our Day Boat Scallop features—don’t miss your chance to try them this year!
You can try them prepared five different ways this month. While guests have been loving all of the preparations, a couple of favorites have been emerging: the very French, very classic Scallops with Sauce Meuniere and Coquilles St. Jacques a la Provencale have both been hugely popular. The new, Mario Batali-inspired dish has also proven to be a winner: Pan-Seared Scallops & Shaved Asparagus Tagliatelle. Tossed with a rich asiago cream sauce and poppy seeds, it is oh so delicious!
Be assured, you can’t go wrong. The stars on this feature menu are the scallops themselves—huge, tender, fresh, and simply delicious no matter how they are prepared.Don’t miss the chance to enjoy our delicious scallop dishes this month. We will continue to feature them through this coming Monday, but then they’ll be gone for another year…
Summertime Italian Menu Begins Tuesday, 8/1 at 5pm
Our Summertime Italian menu epitomizes our "Locally Sourced, Globally Inspired" motto. Taking the abundance of local ingredients available everywhere at this time of year--tomatoes, corn, garlic, onion, zucchini and summer squash, lettuces, herbs, peppers, eggplant, peaches--we transform them into something unexpected and delicious, all inspired by the renowned culinary fare from Capri, a tiny Island off the coast of Italy. It's been an immensely popular menu in the past--don't miss it this year!
Some of our favorites… Panzanella Salad—a true Italian classic—with grilled peppers, tomato, zucchini, summer herbs, and plenty of garlic, tossed with grilled ciabatta bread and a red wine vinaigrette. We could eat this salad every day! Pesce all’ Acqua Pazza, a Sea Bass dish made in the traditional coastal Italian way of cooking the fish in salt water (traditionally sea water), served with a fresh tomato, garlic, and lemon broth. Cannoli with its crisp cookie dipped in dark chocolate with a sweet ricotta filling. A delightfully indulgent way to end a light, summertime meal.
Take a sneak peek at the full menu, and plan to join us Tuesday and throughout the month of August for all of our dishes inspired by the Isle of Capri. In addition to out regular lunch and dinner menus, our Summertime Italian menu will be available all month, starting at 4:30pm daily.
Time to Vote: State College Magazine’s “Best Of” 2017
The polls are open for State College Magazine’s annual “Best Of State College” voting, and we would be grateful for your support this year
We have been voted Best Caterer for thirteen consecutive years (!!) and would love your help to make it fourteen! We would also appreciate your special consideration in the categories of Best Soup and Best Wait Service.
We will, of course, graciously accept votes in any other categories as you see fit. If you’re looking for some ideas, Best Gluten-Free Item, Best Business Lunch, or Best Mixed Drink (Ginger Margarita, The Keystone, or our Allegheny Smash!) come to our mind…
You can go to statecollegemagazine.com to vote through August 15. As always, thank you so much for your support!