Crab Bomb Dip and Lobster Roll (plus Romaine Grilled Shrimp Caesar, Chicken Caprese, Delmonico Steak, and Italian Sausage Sandwich)
Crab Bomb Dip with jumbo lump crab, gruyere, and a mild spice mix, served with a sliced baguette; Lobster Roll, served on a brioche roll with crinkle cut fries
Chef Will Thomas rolled out the culinary red carpet for us during our visit… whipping up his entire spring menu! (When he came out with the final dishes, he said, “I hope you’re hungry. I just couldn’t stop cooking!”)
Although he’s got 18 years under his belt in the Graduate Hotel (formerly The Atherton Hotel) kitchen, Thomas’s roots are in Baltimore and D.C. where a love of seafood developed and stuck.
Now, he loves bringing seafood dishes to his menus in State College and the exceptional Crab Bomb Dip and Lobster Roll, both featured this season, are proof that he doesn’t just love seafood, but knows how to make it delicious!
The Crab Bomb Dip, featuring jumbo lump crab, creamy Gruyere, and a mild but unmissable spice mix that all paired perfectly with a sliced baguette was our favorite bite from the new spring menu.
The Lobster Roll was a very close second. Served on toasted buttery brioche, it’s light, fresh, creamy, and citrusy, and packs a ton of flavor into one sandwich.
The Trophy Room’s full spring menu will debut during Restaurant Week, with a Grilled Romaine Shrimp Caesar, a Chicken Caprese with heirloom tomatoes and fresh mozzarella, a Delmonico Steak with truffle demi sauce, and an Italian Sausage Sandwich with homemade marinara rounding out the season’s new offerings. Stop by to try what’s new or indulge in the Prix Fix menu that will feature both classics from the regular menu as well as some new spring dishes.
