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Our primary dining facility, the Governor's Room, offers a comfortable Victorian atmosphere for the appreciation of guests both formal and informal. In an effort to preserve the pristine quality of that era, we've designed an intimate setting which compliments a variety of our entrees and wine selections: entrees from around the world, traditional favorites, vegetarian selections and seafood delights. Serving lunch and dinner, we invite you to enjoy our professionally trained chef's specialties any time of the day.
After a dinner prepared to perfection, remember to visit the beautifully relaxed setting of our Cameron Bar and Lounge. We've taken special care in selecting over forty varieties of domestic and imported beers, including sixteen draught beers. Our wine list includes the finest Chardonnays, Merlots and Cabernets available in the area.
The Cameron's impressive solid oak bar is accented with brass fixtures, custom-made etched mirrors and local artists' paintings. Don't miss the opportunity to join us for some after-dinner relaxation that we've created especially for our guests.
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CROCK OF ONION SOUP
topped with provolone cheese
CRAB BISQUE
Cup or Bowl
SOUP DU JOUR
(Priced Daily)
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WINTER SALAD
Spinach, spiced pecans, fontina cheese, julienned red peppers, red onions and dry cranberries mixed with an herbed red wine vinaigrette
CALIFORNIA STYLE CAESAR
Crisp hearts of romaine tossed with
Caesar dressing, garlic crostini,
shaved Parmesan reggiano, and fresh
cracked black pepper.
PANZANELLA
Fresh baby arugula, Bermuda onion,
grape tomatoes, toasted pine nuts,
Prosciutto di Parma, goat cheese,
and garlic crostini tossed with
Balsamic vinaigrette.
HOTEL GARDEN
A potpourri of field greens tossed with
grape tomatoes, red onions,
cucumbers and carrots, with guests
choice of chef-inspired dressings.
CHICKEN COBB
Buttermilk ranch and smoked jalapeño
marinated grilled chicken breast fanned
over spring mix greens, red onions, heirloom tomatoes, avocados, bacon, egg and crumbled
Bleu cheese, tossed with balsamic vinaigrette. Finished with a drizzle of jalapeño ranch sauce.
GYRO
A blend of lamb and beef served on a
pita topped with a diced onion, tomato
and shredded lettuce. Finished with a spicy
feta Tzatziki served with a small side
of hummus and vegetables for dipping.
Chef-inspired dressings:
Balsamic & Roasted Garlic Vinaigrette,
Roasted Red Pepper Vinaigrette,
Honey Apple Walnut Vinaigrette,
Herbed Red Wine Vinaigrette, Bleu Cheese, Caesar
GREEK WRAP
Warmed tomato basil tortilla stuffed with housemade hummus, cucumbers, red onion, black olives, roma tomatoes, baby spinach,
feta cheese and a touch of roasted
red pepper vinaigrette.
Served with guests choice of salad
or Idaho fries.
REUBEN
Classic reuben sandwich stacked high with corned beef, sauerkraut, swiss cheese,
1000 island dressing on toasted rye bread
and served with our house Idaho fries.
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TURKEY BURGER
A housemade mix of fresh ground turkey,
button mushrooms, portobella mushrooms,
peppers and red onions. Grilled and presented on a toasted Kaiser with roasted red pepper mayonnaise, lettuce, tomato and choice of cheese. Served with house Idaho fries.
CRABCAKE SANDWICH
Jumbo lump fried crabcake topped with
iceberg lettuce, vine ripened tomatoes,
dressed with house remoulade, served on
a toasted Kaiser roll, accompanied with
house Idaho fries.
SUNFLOWER DUSTED CHICKEN
Chicken breast dredged in ground sunflower seeds and bread crumbs and pan seared,served on a ciabatta roll with caramelized onions, Swiss cheese and whole grainhoney mustard aioli, accompanied with sweet potato fries
FILET CHEESE STEAK
(add lettuce, tomato, onion - extra)
Angus beef tips seared with peppers
and onions in a toasted hoagie roll topped
with salsa and guests choice of cheese and accompanied by house Idaho fries.
SMOKED CHICKEN WRAP
A hickory smoked chicken breast diced
and tossed with spring mix, walnuts, apples,
red onion, bacon and crumbled bleu cheese
in a honey apple walnut dressing wrapped
in a tomato basil tortilla. Finished with a
small side of the mix.
LEWISBURGER *
Char-grilled Angus beef patty topped
with grilled portobella mushrooms,
caramelized sweet onions and topped with choice of cheese, lettuce and tomato served
on a toasted Kaiser roll, accompanied by
house Idaho fries.
GUINNESS FISH & CHIPS
Guinness beer battered haddock
accompanied by steak fries.
Choose a basket or sandwich.
To ensure the quality and promptness of your dining experience we do limit our menu for Bucknell's Family Weekend & Graduation Weekend.
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The Chefs at the Lewisburg Hotel are always creating new ways
to prepare and present superb dishes for our customers.
Using only the freshest produce, choice cuts of beef and
the freshest seafood from Baltimore, we will dazzle you
with our outstanding culinary creations.
Welcome to The Lewisburg Hotel and Cameron Lounge.
We hope your dining experience will be a flavorful one.
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LOBSTER RISOTTO
Made with shiitake mushrooms and fontina cheese, finished with fresh roma tomatoes, scallions and truffle oil.
MUSSELS OF STEEL
Chilean blue mussels, sauteed with Italian sausage, roasted garlic and leeks, finished in a Bavarian Barbarian Steel Drivin' Stout broth
SPINACH DIP
(Serves 3-4 people)
Creamy spinach and artichoke dip
served piping hot
with fresh fried pita chips.
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BRUSCHETTA
(Add jumbo shrimp for extra)
Fresh Roma tomatoes tossed with red onions,
fresh basil, balsamic vinegar and olive oil
served over thick house crostini,
fresh mozzarella and basil pesto.
FRIED CALAMARI
Seasoned flour-dusted calamari accompanied with charred lemon and fradiavlo sauce
finished with a drizzle of chili oil.
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CROCK OF ONION SOUP
Topped with provolone cheese
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CRAB BISQUE
Cup or Bowl
SOUP DU JOUR
(priced daily)
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(Add chicken or salmon to any salad - extra)
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CALIFORNIA STYLE CAESAR *
Crisp hearts of romaine tossed with
Caesar dressing, garlic crostini,
shaved parmesan reggiano, and fresh
cracked black pepper.
PANZANELLA
Fresh baby arugula, Bermuda onion,
grape tomatoes, toasted pine nuts,
Prosciutto di Parma, goat cheese,
and garlic crostini tossed with
Balsamic vinaigrette.
HOTEL GARDEN
A potpourri of field greens tossed with
grape tomatoes, red onions, cucumbers
and carrots, with guest’s choice of
chef-inspired dressings.
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CHICKEN COBB
Buttermilk ranch and smoked jalapeno
marinated grilled chicken breast fanned
over spring mix greens, red onions, heirloom tomatoes, avocados, bacon, egg
and crumbled bleu cheese, tossed with
balsamic vinaigrette.
WINTER SALAD
Spinach, spiced pecans, fontina cheese, julienned red peppers, red onions and dry cranberries mixed with an herbed red wine vinaigrette
Chef-inspired dressings:
Balsamic & Roasted Garlic Vinaigrette,
Roasted Red Pepper Vinaigrette,
Honey Apple Walnut Vinaigrette,
Herbed Red WineVinaigrette,
Bleu Cheese, Caesar*
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From fresh cut Angus Steaks, to a large selection of fresh fish and a large International Menu,
we are sure you will find a delicious way to make your day extra special. Combinations of
entrees are available, and our chef's will be happy to accommodate your needs
with other suggestions as well.
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FILET WITH LOBSTER RISOTTO*
Fresh herb crusted Angus filet, grilled to desired temperature over a bed of creamy lobster risotto and grilled asparagus, finished with truffle oil and a touch of mushroom reduction
RED GROUPER
Red Grouper fillet baked in a white wine and a garlic herb butter, presented over a roasted medley of zucchini, green peppers, red onion, leeks, eggplant and roma tomatoes flavored with herbs and spices, accompanied by seasoned wheat berries
VEGETABLE STUFFED SHELLS
Asparagus, peppers, onions, mushrooms and seasonings with ricotta and parmesan cheeses, baked with marinara and topped with provolone cheese, browned and served with crunchy garlic bread
CHAR CRUSTED PORK
Pork sirloin medallions with a robust hickory and spice crust grilled and presented on a bed of roasted red bliss potatoes served with butter & garlic sauteed brussel sprouts and finished with a roasted shallot and Jim Beam sauce
CHICKEN & SHRIMP ALFREDO
Pan seared chicken breast, sliced and tossed with sauteed shrimp, button and shiitake mushrooms, bacon, garlic, red peppers and red onions over linguini pasta in a creamy fontina sauce, garnished with scallions and fresh cracked pepper
GRILLED SIRLOIN *
Choice center cut sirloin grilled to desired temperature and presented over Yukon gold garlic mashed potatoes and sautéed broccoli
CAST IRON SALMON
Cajun dusted Atlantic Salmon fillet, seared in a cast iron pan and presented with corn & okra fritters and a jalapeno accented white rice. Accompanied by lemon aioli
DELMONICO STEAK*
Choice Delmonico steak, char-grilled to desired temperature, topped with a caramelized fennel demi glaze, presented on a bed of roasted red bliss potatoes and prosciutto wrapped grilled asparagus
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MEDITERRANEAN INSPIRED SCALLOPS
Pan seared scallops atop a bed of angel hair pasta tossed with sauteed fennel, shiitake mushrooms, red onion, garlic, shallots, roma tomatoes and a baby rocket, coated in a pesto and olive oil sauce.
Finished with a touch of smoked sweet paprika
CLAM & SAUSAGE PUTTANESCA
Italian sausage sauteed with white Asian clams, tossed in a rustic Campanian style puttanesca sauce and linguini, finished with a sprinkle of parmesan and served with grilled garlic bread
ROSEMARY PRIME RIB *
Our house specialty, Fresh Rosemary crusted prime rib baked to desired temperature, presented over a bed of Yukon gold garlic mashed potatoes and sautéed broccoli,
finished with Au Jus
FOUNDERS FAVORITES
GRILLED CHICKEN BREAST DINNER
Grilled chicken breasts served on a bed of
Yukon gold garlic mashed potatoes and accompanied by sautéed broccoli
BLACK DIAMOND *
Classic marinated black diamond steak grilled
to desired temperature and presented on
Yukon garlic mashed potatoes with
sautéed broccoli
LEMON SCENTED HADDOCK
Baked haddock fillet served with Yukon
garlic mashed potatoes and sautéed broccoli, finished with a Pinot Grigio lemon butter
pan sauce
CRAB CAKE DINNER
Two of our house made crab cakes, baked
or fried, presented on a bed of
Yukon garlic mashed potatoes and
accompanied by sautéed broccoli.
Served with a side of remoulade
To ensure the quality and promptness of your dining experience we do limit our menu for Bucknell's Family Weekend & Graduation Weekend.
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