Cheyney Inn & GrillE
Welcome to Cheyney Universities Hotel, Restaurant, & Tourism Management program’s learning laboratory. Sit back relax and become a part of the story as our future Spa, Hotel, Resort, & Restaurant leaders perfect their artistry. Sensory activities include:
- Scientific Research
- Hands on Cooking
- Research Opportunities for Corporations
- Scholarly Writing
Our menu encompasses French and American Continental Cuisine. Taste the flavors of exotic Vietnam (a former French colony) or Pain Perdu as if you were exploring the streets of Paris.
The Tilapia and Basil used in our recipes are fabricated on site in collaboration with the Cheyney University Aquaculture program. The Aquaculture Research and Education Center is designed to help meet the education and research needs of our region and helps support critical waterways.
The Hotel, Restaurant, & Tourism Management programs latest partnership is with the JOE SPUD’S Restaurant brand. We are currently product testing Buffalo Chicken Fries for this loaded burger, tasty spuds, and yummy shake concept.
We would like to thank you for support. We encourage you to try all six courses along with experiencing this astounding cuisine in our dining room allowing students increased learning opportunities. Normal lunch service is around forty-five minutes to one hour. We do not encourage take out. Once again enjoy your meal.
HOURS OF OPERATION
TUESDAY’S & THURSDAY’S
11:00 am until 1:30 pm
Room 226 of the Harris Turner Building
REOPENING IN SPRING 2013
Many menu items consist of, or contain meat, fish, shellfish, or fresh shell eggs, and nuts. Consuming raw or undercooked meats, fish, shellfish, or fresh shell eggs may increase your risk of food-borne illness, especially if you have certain medical conditions. Please inform your sever of any food allergies.
SAMPLE CHEYNEY INN & GRILLE MENU
ENJOY ALL SIX COURSES FOR $10.00
Soup $3.00
- Puree of Carrot
fresh carrots~roasted vegetables~black beans~avocado~coconut milk - Seafood Bisque
shrimp~salmon~scallops~lite cream
Appetizers $3.00
- Fresh Corn Cake
market corn~cinnamon cream~black eyed pea salad - Vegetable Egg Roll
fresh vegetables~sweet onion glaze~soy reduction~wasabi peas - Drunken Mussels
Prince Edward Island mussels yuengling lager~roasted garlic - Buffalo Chicken Fries
spicy chicken~blue cheese~chives
Salad $3.00
- Caesar
romaine lettuce~cheese~croutons~garlic dressing
Intermezzo $1.00
- Cantaloupe, Grapefruit, & Berry Granita
Entrées $6.00
- Pain Perdu
french brandy~vanilla~organic maple syrup - Seafood Mezzaluna
shrimp~scallops~mussels~ravioli - Chicken Coq Co Vin
pan-seared chicken~pinot noir sauce~fresh vegetables~mashed potatoes - Fish & Chips
fresh tilapia~chips~basil alioa~lime~today’s headlines - Braised Sirloin
vegetable risotto~tender beef~market vegetable - Shrimp Cheyney
panko shrimp~mango~ tomato ~fries
Desserts
- House-made Peach Cobbler
fresh peaches~vanille ice cream - Chocolate Torte
chocolate sauce~ fresh berries~crème anglaise - Fried Cheese Cake
fresh fruit puree~cocoa ~crème anglaise - French Crème Brulee Cheyney
chocolate brandy sauce~ vanilla, crème ~ cinnamon biscotti - Fresh Strawberries with Crème Anglaise
- Fire & Ice
Chocolate crust~vanilla ice cream~brandy sauce~caramel
