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Thanksgiving

Join us for a Thanksgiving celebration at The Nittany Lion Inn, which will be held on November 28 from 12:00 PM - 4 PM within the Ballroom.

Reservations may be made online

For Large Groups please call: 814-865-8500, then dial 0, and ask to be transferred to the restaurant. 

Reserve for Thanksgiving
View Thanksgiving Menu

TO TELL
THE TALE

Welcome to Lionne, situated in the Nittany Lion Inn’s historic main dining room, an institution in and of itself since the hotel’s 1931 inception. Here, the focus on service and hospitality from our community living room extends to the dinner table. From its first day of operation, the dining room has provided comfort and care for both patron and staff. Lou Silvi, general manager of the Inn from 1958 to 1967, championed ideal working conditions for servers. In 1996, General Manger Jim Purdum established the kitchen and dining rooms as educational institutions, setting the stage for the exceptional culinary journey to follow.

At Lionne today, each dish is meticulously crafted with the freshest regional ingredients, celebrating Central Pennsylvania’s bounty of small farms and culinary artisans. From classic Inn dishes to exquisite plated creations, our menu reflects a dedication to superior quality. Beverage options, including innovative cocktails made with top-shelf spirits, a diverse local beer selection and robust wine list, have been thoughtfully curated to enrich our guests’ time spent with us. We hope you enjoy your visit for a casual lunch or an intimate dinner, where our attentive staff ensures a relaxed atmosphere in which you can savor every moment.

Lionne Dinner Menu

BEGINNING

FOIE GRAS TERRINE

26

Pear Chutney, Greens, Bagel Chips

FRENCH ESCARGOT CASSEROLE

16

Savory French Toast, Fennel Garlic Cream

MUSTARD HONEY ROSEMARY GLAZED LAMB CHOPS

22

Apple Risotto

BRANDY MAINE LOBSTER BISQUE

18

Pate De Salmon

Topped with cucumber and roe

SALAD

SIGNATURE LIONNE SALAD

38

Maine Lobster, Duck Confit, Butternut Squash, Radish, Sliced Cucumber, Micro and Frisee, Truffle Balsamic Dressing

CAESAR STYLE SWEET GEM

16

Crispy Parmesan, White Anchovy, Crostini, Caesar Dressing

MIXED GREENS

12

Japanese Cucumber, Baby Carrot, Tomato, Spicy Honey Mustard

MAIN EVENT

PAN SEARED ALASKAN SALMON FILET

32

Choucroute, Mustard Sauce, Poached Asparagus and Baby Carrots

PAN SEARED DAY BOAT SEA SCALLOPS

38

Cumin-Raisin Black Rice, Orange Scented Greens

HOMEMADE LINGUINE

29

Creamy Morel and Porcini Mushrooms Sauce, Peas, Grana Padano Cheese

TWIN PETIT FILET MIGNON

52

Mushroom Bread Ballantine, Brandy and Madagascar Peppercorn Sauce, Baby Vegetable and Potato Hay

AMISH FREE RANGE CHICKEN BREAST

30

Herb Risotto, Olive Oil Poached Tomato, Farm Vegetables

30 DAY AGED 16 OZ BONE-IN RIB EYE STEAK

75

Mushroom Demi, New England Succotash

ASSORTED CHEF’S GARDEN VEGETABLES

29

Sweet Corn Bisque, Spinach Polenta

DESSERT

CHOCOLATE BERRY CAKE

14

Chocolate Cake, Orange Coulis, Fresh Fruit Segments, Strawberry Tangerine Sorbet and Chocolate Garnishes VG/GF version available

SICILIAN LEMON MOUSSE

14

White Chocolate Mascarpone Mousse Infused with Limoncello, Lemon Curd, Glazed and served over Basil Shortbread, Honey Glazed Pistachios, Topped with Basil

GINGER MIGLIACCIO

12

Infused with Fresh Ginger, served with Amaretto Caramel, Fresh Orange Segments, Salted Almonds and a Crisp Sugar Lace Cookie

HONEY PEACH PANNA COTTA

13

Salted Honey Panna Cotta, Grilled Peaches, White Chocolate Powder, and a Crisp Sugared Tuile

ICE CREAM FLIGHT

12

Mix and Match Some of your Favorite Flavors from Penn State Creamery

COCKTAILS

SMOKED BUICK

18

Billowing fragrant smoke, each sip more complex than the last. Basil Hayden Bourbon, Luxardo Maraschino Liqueur and Orange Bitters, Flamed Orange and Maraschino Cherry Garnish

WHITE LINEN

15

Tanqueray Gin, St. Germain Elderflower, Cucumber, Local Honey and Lime Acid, Lemon Peel Garnish

THE VALLEY

15

Ketel One Citron Vodka, Fresh Lime Juice, Dry Vermouth, Grapefruit Bay Leaf Simple Syrup, Cranberry Juice, Grapefruit Peel Garnish

OLD COALY

16

Casamigos Mezcal and Reposado, Agave Nectar, Fresh Lemon/Lime Juice, Orange Acid and Sea Salt, Flamed Orange Peel Garnish

THE LIVING ROOM

15

Bulleit Rye Whiskey, Absinthe, Sugar Cube and Peychaud’s, Lemon Peel Garnish

ZERO PROOF

GETTING HEATED

9

Sliced Jalapeños Mixed with Lime Juice, Agave, Orange Juice and Coconut Milk

RASPBERRY PINEAPPLE CRUSH

9

Fresh Lemon Juice, Mixed with Raspberry Syrup, Pineapple Juice, Smashed Raspberries and Lemons

BLUE THUNDER

9

Lemonade and Starry Mixed with Blue Raspberry Syrup Topped with Energy Drink

bEER

DRAFT

1855 Lager

7

Stella Artois

7
BOTTLES / CANS

Robin Hood Brewing* – Seasonal Wheat

7

Robin Hood Brewing* – Bulls IPA

7

Boal City Brewing* – Hefeweizen

7

Boal City Brewing* – Blonde Ale

7

Axemann Brewing* – Titan Stout

8

Axemann Brewing* – Blue Stripe

6

Cinderlands Brewing* – Squish Hazy Pale Ale

8

Corona

7

Blue Moon

6

Coors Light

6

Bud Light

6

0.0 Heineken

7

(non-alcoholic)

SPARKLING WINE

Avissi Prosecco –

(187ml) 12

Chandon Brut Rosé –

(187ml) 18

Moet & Chandon Imperial –

(187ml) 24

WHITE WINE

J. Lohr Chardonnay

14

Monterey, CA

Wines of Coppola Chardonnay

12

CA

Gabbiano Pinot Grigio

9

Italy

J. Lohr White Bay Riesling

11

Monterey

Squealing Pig Rosé

11

Australia

Daou Sauvignon Blanc

18

Paso Robles, CA

Silver Moki Sauvignon Blanc

12

Marlborough

RED WINE

THE CALLING CABERNET SAUVIGNON

21

Paso Robles, California

FRANCISCAN CABERNET SAUVIGNON

14

California

ALTOS MALBEC

14

Mendoza

J. LOHR MERLOT

14

Paso Robles, California

RIPORTA MONTEPULCIANO D’ABRUZZO

15

Italy

WINES OF COPPOLA PINOT NOIR

15

California

Download Lionne Menu

  • LIONNE Hours

  • Sunday - Thursday 4PM - 10PM
  • Friday & Saturday 4PM - 11PM
1855 Lounge logo

Each of our offerings, including top-shelf spirits, wines, hand-crafted cocktails, and small plates, has been meticulously curated to enrich our guests’ time spent with us.

 

We hope that your experience at 1855 Lounge creates lasting, joyous memories.

1855 Lounge Menu

Chef Recommended Small Bites for Your Pleasure

MARINATED PITTED OLIVES AND SPICED NUTS (VG)

9

CRAB CAKE OVER AVOCADO MOUSSE

12

TUNA POKE WITH CUCUMBER

10

BISON MEATBALLS WITH TOMATO COMPOTE

10

BRAISED PORK BELLY OVER CANNELLINI BEAN PUREE (GF)

12

MACARON TRIO (GF)

12

RUM BALLS

7

1855 Lounge Signature Cocktails

SMOKED BUICK

Billowing fragrant smoke, each sip more complex than the last. Basil Hayden Bourbon, Luxardo Maraschino Liqueur and Orange Bitters, Flamed Orange and Maraschino Cherry Garnish

18

WHITE LINEN

Tanqueray Gin, St. Germain Elderflower, Cucumber, Local Honey and Lime Acid, Lemon Peel Garnish

15

THE VALLEY

Ketel One Citron Vodka, Fresh Lime Juice, Dry Vermouth, Grapefruit Bay Leaf Simple Syrup, Cranberry Juice, Grapefruit Peel Garnish

15

OLD COALY

Casamigos Mezcal and Reposado, Agave Nectar, Fresh Lemon/Lime Juice, Orange Acid Sea Salt, Flamed Orange Peel Garnish

16

THE LIVING ROOM

Bulleit Rye Whiskey, Absinthe, Sugar Cube and Peychaud’s, Lemon Peel Garnish

15

Temperance Drinks (Zero Proof)

GETTING HEATED

Sliced Jalapeños Mixed with Lime Juice, Agave, Orange Juice and Coconut Milk

9

RASPBERRY PINEAPPLE CRUSH

Fresh Lemon Juice, Mixed with Raspberry Syrup, Pineapple Juice, Smashed Raspberries and Lemons

9

BLUE THUNDER

Lemonade and Starry Mixed with Blue Raspberry Syrup Topped with Energy Drink

9

Draft Beer

1855 Lager

7

Stella Artois

7

Bottled and Canned Beer

Robin Hood Brewing* – Seasonal Wheat

7

Robin Hood Brewing* – Bulls IPA

7

Boal City Brewing* – Hefeweizen

7

Boal City Brewing* – Blonde Ale

7

Axemann Brewing* – Titan Stout

8

Axemann Brewing* – Blue Stripe

6

Cinderlands Brewing* – Squish Hazy Pale Ale

8

Corona

7

Blue Moon

6

Coors Light

6

Bud Light

6

0.0 Heineken

7

(non-alcoholic)

* Local Pennsylvania Brewery

Wines by the Glass

SPARKLING / WHITE

Avissi Prosecco –

(187ml) 12

Chandon Brut Rosé –

(187ml) 18

Moet & Chandon Imperial –

(187ml) 24

J. Lohr Chardonnay / Monterey, CA

14

Wines of Coppola Chardonnay / CA

12

Gabbiano Pinot Grigio / Italy

9

J. Lohr White Bay Riesling / Monterey

11

Squealing Pig Rosé / Australia

11

Daou Sauvignon Blanc / Paso Robles, CA

18

Silver Moki Sauvignon Blanc / Marlborough

12

RED

The Calling Cab. Sauvignon / Paso Robles, CA

20

Franciscan Cabernet Sauvignon / CA

12

Altos Malbec / Mendoza

11

J. Lohr Merlot / Paso Robles, CA

12

Riporta Montepulciano D’Abruzzo / Italy

15

Wines of Coppola Pinot Noir / CA

15
Download Menu

  • 1855 Kitchen Hours

  • Monday Closed
  • Sunday - Saturday 4:00PM – 10:00PM

  • 1855 Bar Hours

  • Monday Closed
  • Sunday - Thursday 4:00PM – 10:00PM
  • Friday - Saturday 4:00PM – 11:00PM

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