1. food and drink
2. food
3. grains and pasta

SPECIAL EVENT MENU
GM - Becky Burger . Executive Chef - Robert Burger
STARTERS
ANTIPASTO PLATTER
SPRING ROLLS
A selection of Hog’s Galore locally made sausages &
meats; accompanied by roasted red peppers,
marinated artichokes, olive salad,
provolone cheese, whole grain
mustard & baguette. 14
Crisp housemade crab/mango & vegetable spring rolls
with soy syrup and sweet chili dipping sauces. 10.5
HUMMUS & VEGETABLES
Warm flatbread, carrots, celery, peppers and kalamata
olives; served with our specialty hummus. 7
AHI TUNA SASHIMI
Seared fresh sashimi grade ahi tuna served with
sautéed Napa cabbage, carrot and edamame;
enhanced with sweet soy, wasabi, sriracha and
pickled ginger. Prepared rare. 14
SHRIMP COCKTAIL
NACHOS
Tortilla chips topped with vegetable chili, shredded
cheddar and Monterey Jack cheese, salsa, ripe
olives, jalapenos, diced tomato, guacamole,
sour cream and green onion. 6
Chilled plump jumbo shrimp served with
spicy brandied mayonnaise. 10.5
CALAMARI
Flash-fried crispy calamari served with housemade
marinara and lemon dill sauces. 9
BRUSCHETTA
Toasted ciabatta with 3 toppings: classic tomato, basil
and garlic seasoned with aged balsamic vinegar;
marinated artichokes & olive tapenade. 7.5
FRESH VEGETABLE RATATOUILLE
A savory blend of onion, zucchini, tomato, eggplant,
and peppers; enjoy it hot or cold with baguette. 6
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SOUP & SIGNATURE SALADS
SOUP DU JOUR
Your choice of a cup or a bowl.
VEGETARIAN CHILI
Fresh garden vegetables simmered with tomatoes,
chili powder, kidney beans and black beans.
Cup 3.5 Bowl 5
“Make it Santa Fe” … add cheddar, Monterey Jack
cheese, guacamole, sour cream and scallions;
served with tortilla chips. 7
MARYLAND CRAB BISQUE
Our signature combination of fresh crabmeat,
cream and sherry. Cup 4.5 Bowl 7
HOUSE SALAD
Mixed field greens tossed with sherry vinaigrette
and parmesan cheese. 6
CAESAR SALAD
Romaine lettuce and parmesan cheese tossed with
classic Caesar dressing and finished with ciabatta
crouton and parmesan crisp. 7
With grilled chicken or turkey 10.5
With grilled Atlantic salmon or beef tips 14.5
BLACKENED CHICKEN PASTA SALAD
Bowtie Pasta tossed with romaine, tomato, red
onion, ripe olives, parmesan cheese and Caesar
dressing; topped with sliced blackened
chicken breast. 10.5
JACK’S ROADHOUSE SALAD
Grilled beef tips basted with our traditional tangy
roadhouse marinade on romaine lettuce with fries,
cheddar cheese, tomato, red onion and
bleu cheese dressing. 13.5
SPECIALTY SANDWICHES
All sandwiches served with housemade chippers.
SUBSTITUTE: French fries 2
small house salad 3
or fresh fruit 3
GRILLED SIRLOIN BURGER
CHESAPEAKE-STYLE CRABCAKE SANDWICH
Fresh, lean ground choice sirloin served with
lettuce and tomato. 8
with American, Monterey Jack, cheddar,
provolone or Swiss cheese 9.5
with bacon & cheese 10.5
add sautéed shallots & mushrooms 2
Sautéed crabcake with jumbo lump, claw and lump
crabmeat served with lettuce and tomato.
Choice of remoulade, lemon dill mayo
or cocktail sauce. 10
CIABATTA MUFFULETTA
New Orleans favorite ASG style….warm ciabatta
loaded with layers of provolone cheese, Genoa
salami, ham and olive salad. 12.5
PRIMO FISH TACO
Chef’s choice - grilled fresh fish with Mexican
seasoning in soft flour tortilla shells with chipotle
mayonnaise, Napa cabbage and fresh
pico de gallo. 11
ASG FRENCH DIP
Braised and shredded beef tips with caramelized
onions and provolone cheese; served au jus. 13
TURKEY BACON GRILL
Grilled turkey breast, bacon, cheddar and Monterey
Jack cheese, lettuce, tomato and basil mayonnaise
on toasted multi-grain bread. 10.5
VEGETABLE WRAP
Sautéed wild mushrooms, zucchini, yellow squash,
bell peppers, mixed greens and sun-dried tomato
pesto wrapped in a spinach tortilla. 9.5
Advisory - “Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs
may increase your risk of food borne illness, especially if you have certain medical conditions.”
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MAIN COURSE
Enhance your entrée by adding: House Salad 4.5 Caesar or Greek Salad 5
SEAFOOD
SEAFOOD OF THE DAY
CEDAR-PLANKED SALMON
We receive fresh seafood throughout the week….
Your server will describe our chef’s feature.
Pan-seared Atlantic salmon baked on a cedar plank;
served with garlic whipped potatoes and sautéed
green beans with shallots. 18
SEAFOOD MIXED GRILL
Atlantic salmon fillet, shrimp, scallops and
housemade seafood sausage; served with roasted
garlic sauce. Accompanied by brown rice pilaf
and fresh vegetables. 27
CHESAPEAKE-STYLE CRABCAKES
Our classic crabcakes with jumbo lump, claw and
lump crabmeat sautéed and served with roasted red
potatoes, fresh vegetables and your choice of lemon
dill mayo, remoulade or cocktail sauce. 19
SWEET POTATO & SESAME ENCRUSTED TUNA
Encrusted ahi tuna steak flash-fried medium rare,
fanned and served with soy syrup and wasabi
emulsion. Accompanied by Asian noodle stir-fry and
fresh vegetables. 25
SHRIMP SCAMPI LINGUINE
Gulf shrimp prepared with white wine, butter and
garlic; served with linguine and broccoli aioli. 17.5
PASTA
FETTUCCINE ALFREDO
BERT’S “FREESTYLE” RAVIOLI OF THE DAY
Fettuccine tossed with cream, vegetable stock and
parmesan cheese; garnished with fresh chives. 11
With blackened chicken breast 14.5
With blackened shrimp 17
With blackened beef tips 18.5
With blackened Atlantic salmon 18.5
Not your traditional ravioli …
Our chef’s choice of flavorful fillings generously
portioned between three pasta sheets with sauce.
Server will provide price with a detailed description.
TOFU AND VEGETABLE STIR FRY
Pan-seared miso-marinated extra firm tofu with
stir-fried carrots, edamame, bell peppers,
zucchini, yellow squash, broccoli, eggplant
and cellophane noodles. 12
VEGETABLES AND PENNE
Oven-roasted red onions, mixed peppers and
tomatoes tossed with feta cheese, penne pasta,
extra virgin olive oil and fresh herbs. 10
With grilled chicken breast 13.5
With grilled Atlantic salmon 17.5
With grilled shrimp and scallops 20
MEAT & POULTRY
CERTIFIED ANGUS STEAKS
ASG MIXED GRILL
Broiled and topped with herb butter;
accompanied by roasted red potatoes and
fresh vegetables.
10oz New York Strip 32
8oz Filet Mignon 35
Add sautéed shallots and mushrooms 2
Add jumbo lump crabmeat 10
Chef’s choice of meats ... server will provide details.
JACK’S ROADHOUSE STEAK 1855
Sirloin steak basted with our traditional tangy
roadhouse marinade and broiled; served with
roasted red potatoes and fresh vegetables. 30
CHICKEN PICCATA
Supremes sautéed and finished with a sauce of white
wine, lemon juice and capers; served with linguine
and housemade marinara and broccoli aioli. 17
PARMESAN
Seasoned breaded chicken, eggplant or veal ...
sautéed and served with marinara, fresh mozzarella
and parmesan; over fettuccine with broccoli aioli.
Chicken 16 Eggplant 17
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NON
NON--ALCOHOLIC BEVERAGES
Coca Cola, Diet Coke, Sprite, Ginger Ale, Raspberry Tea, Lemonade,
Arnold Palmer (with free refill) or Perrier …..…………………………………….2.5
Coffee - regular or decaf …….…………………………….…………...………...…..….. 2
Fresh Brewed Iced Tea, Hot Tea - specialty, regular or decaf…...……...2
Milk, Chocolate Milk, Hot Chocolate ………………………………...……………..2.5
Orange, Tomato, Grapefruit, Cranberry, Pineapple Juice …………...….2.5
Assorted Red Bull Energy Drinks ………………………………………….……………..3
HOUSEMADE DESSERTS
Your choice for 6.50
Flourless Chocolate Cake. Carrot Cake . Coconut Cream Pie
Tres Leches . Cheesecake . Fruit Tart
SPECIALTY COCKTAILS
SWR (specialty liqueurs)
Like its origin, bright and sweet with a German appeal. A
cherry rests at the bottom as its own treat. A layered
pineapple base is what gives this martini its charm.
JJ (tequila)
The perfect combination of tart & sweet. A wine & margaritastyle concoction that will leave you wanting another.
THE FRENCH QUARTER (bourbon)
Classically inspired, prohibition-era whiskey cocktail; never has
bourbon and cognac tasted so smooth.
HEY HENNY (cognac)
A cognac-style cordial that can be paired with food, or
enjoyed by itself. Finished with a touch of citrus.
THE HORNET (tequila)
ASG's spin on an Espresso Martini which entices your entire
palate with a hint of chile and a splash of Irish Cream.
Enjoy up or on the rocks.
RHUBARB MOJITO (rum)
A rhubarb twist on a refreshing classic, but our housemade
syrup puts it in a class of its own.
CANDIED IRISHMAN (whiskey)
Enjoy all the savory flavors of top shelf Irish Whiskey with a
unique blend of butterscotch and ginger.
THE ROYAL KIR ROYALE (sparkling wine)
A king's interpretation of Kir Royal. Enhanced with our
housemade reduction & crowned with a poached & candied
piece of pineapple.
Perfect for any
occasion
THE ASG (sparkling wine)
Our very own executive chef's sparkling cocktail highlights
the sweetness of blueberry and honey. Fresh blueberries
resting atop make it an Allen Street Grill original.
DRUNKEN DESSERT MARTINI (specialty liqueurs)
Our unique blend of homemade ingredients and dessert
liquors will leave any sweet tooth satisfied. The perfect choice
for the evening’s nightcap or the ideal way to do what you
have always told your children not to: eat dessert first!
LYCHEE PEAR-ADISE (vodka)
All the makings of a traditional martini, with a fresh blend
of lychee fruit and pear.
LYCHEE MARTINI (vodka)
Native to China, the lychee fruit provides the perfect
sweetness to offset the bite of a standard martini.
THE ASSISTANT (bourbon)
This trendsetter has made its way from the West Coast and
landed in State College. Hints of rhubarb and bitters help
define the Assistant's bourbon substructure. Try it with a fresh
squeeze of orange.
CLASSICS
We can’t forget about these old school favorites!
RUSTY NAIL . HARVEY WALLBANGER . ROB ROY
SIDE CAR . FRENCH 75 . GIMLET . NEGRONI
GIBSON
Spend $15 on food and receive
1.5 hours of garage parking.
Spend $30 or more and receive
2.5 hours of garage parking.
Please ask server for details.
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