Hublersburg Inn

449 Hublersburg Rd, Hublersburg

Wild Mushroom Flatbread ($14)
Wild mushroom blend, whipped house-made ricotta, fresh arugula, balsamic glaze

Lemon Bruleed Norwegian Salmon ($24)
Pan seared fresh Norwegian salmon, lemon brulee crust, red quinoa with summer vegetables, green goddess sauce

Zeppole ($7)
Fried Italian style donut with house-made caramel and chocolate sauce

Italian Sun Foam
Botanist gin, Italicus liqueur, Fever Tree Mediterranean tonic, Aperol grapefruit foam

The Hublersburg Inn, home to one of Happy Valley’s most charming outdoor dining patios, has rolled out the Restaurant Week red carpet with a featured appetizer, entrée, dessert, and cocktail! Start with the crispy, cheesy wild mushroom flatbread and a refreshing (and just the right amount of sweet) grapefruit gin and tonic. The summer vegetable quinoa and green goddess sauce offer a beautifully flavorful side show to the star of the entrée: the lemon brûléed salmon filet. (After a taste test, all we can say about that salmon is: Crème brûlée? You better watch your back.)

Not to be outdone, the dessert zeppoles, filled with chocolate and caramel and covered in powdered sugar, add an indulgent (and perfectly sharable) finale to the Inn’s Restaurant Week offerings.

To make it an extra special trip to Hublersburg — a less than 30-minute drive from downtown State College – plan to cozy up on the patio on a Thursday evening to enjoy live local music with your meal!