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CASUAL GOURMET DINING
GM - Becky Burger . Executive Chef - Robert Burger
STARTERS
ANTIPASTO PLATTER
SPRING ROLLS
A selection of Hog’s Galore locally made sausages,
meats and mustard; accompanied by roasted red
peppers, marinated artichokes, olive salad,
provolone cheese and baguette. 14
Crisp housemade crab/mango & vegetable spring rolls
with soy syrup and sweet chili dipping sauces. 10.5
AHI TUNA SASHIMI
Warm flatbread, carrots, celery, peppers and Kalamata
olives; served with our specialty hummus. 7
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
NACHOS
SHRIMP COCKTAIL
HUMMUS & VEGETABLES
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
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
CHICKEN KABOB SALTIMBOCCA
Skewered chicken with sage, fresh mozzarella and
prosciutto with grilled lemon. 7.5
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
LAMB LOLLIES
New Zealand baby lamb chops on truffled whipped
potatoes with natural reduction.
Prepared medium rare. 14
HOGS GALORE PORK BELLY
Seared Hog’s Galore pork belly prepared two ways:
sriracha and teriyaki. 7.5
BLEU TRUFFLE CHIPPERS
Flash-fried sliced potatoes topped with bleu cheese
crumbles and drizzled with truffle oil. 6
3/15
SOUP & SIGNATURE SALADS
SOUP DU JOUR
GREEK SALAD
Your choice of a cup or a bowl.
Crisp romaine lettuce, feta cheese, red onion,
cucumber, bell pepper, hard-boiled egg, kalamata
olives, tomato and our feta Greek dressing. 8
With grilled chicken or turkey 11.5
With grilled Atlantic salmon or beef tips 15.5
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
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
MARYLAND CRAB BISQUE
Our signature combination of fresh crabmeat,
cream and sherry. Cup 4.5 Bowl 7
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
HOUSE SALAD
Mixed field greens tossed with sherry vinaigrette
and parmesan cheese. 6
CAESAR SALAD
BERT’S BEET 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
Beets, cucumber, mixed greens, pumpernickel
croutons and creamy horseradish dressing. 9.5
ASG WALDORF SALAD
Mixed greens, feta cheese, apples, almonds and
our house vinaigrette dressing. 9.5
SPECIALTY SANDWICHES
All sandwiches served with housemade chippers.
SUBSTITUTE: French fries 2
small house salad 3
or fresh fruit 3
GRILLED SIRLOIN BURGER
VEGETABLE WRAP
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 wild mushrooms, zucchini, yellow squash,
bell peppers, mixed greens and sun-dried tomato
pesto wrapped in a spinach tortilla. 9.5
ASG FRENCH DIP
Braised and shredded beef tips with caramelized
onions and provolone cheese; served au jus. 13
CIABATTA MUFFULETTA
New Orleans favorite ASG style….warm ciabatta
loaded with layers of provolone cheese, Genoa
salami, ham and olive salad. 12.5
TURKEY BACON GRILL
Grilled turkey breast, bacon, cheddar and Monterey
Jack cheese, lettuce, tomato and basil mayonnaise
on toasted multi-grain bread. 10.5
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
FRESH AHI BURGER
Hand-made tuna burger pan-seared to your
liking and served with wasabi mayonnaise and
Asian slaw. 14
VEAL SLIDERS
Three fresh veal sliders stuffed with bleu cheese and
served with balsamic-glazed red onions. 12
CHESAPEAKE-STYLE CRABCAKE SANDWICH
Sautéed crabcake with jumbo lump, claw and lump
crabmeat served with lettuce and tomato. Choice of
remoulade, lemon dill mayo or cocktail sauce. 10
TACOS ASIÁTICO
Soft flour tortilla shells filled with shredded Thai pork,
pickled red cabbage, carrots, ginger and
fresh pineapple. 10
CUBAN CHICKEN PANINI
Marinated chicken breast grilled on flatbread
with bacon, ham, Swiss cheese, pickles and
honey mustard. 11
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.”
3/15
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
MAPLE BALSAMIC-GLAZED SALMON
Atlantic salmon fillet, shrimp, scallops and
housemade seafood sausage; served with roasted
garlic sauce. Accompanied by brown rice pilaf
and fresh vegetables. 27
Grilled fresh Atlantic salmon glazed with a maple
balsamic vinegar reduction; served with brown rice
pilaf and fresh vegetables. 18
SWEET POTATO & SESAME ENCRUSTED TUNA
CHESAPEAKE-STYLE CRABCAKES
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
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
PASTA
FETTUCCINE ALFREDO
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
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
SHRIMP SCAMPI LINGUINE
Gulf shrimp prepared with white wine, butter and
garlic; served with linguine and broccoli aioli. 17.5
BERT’S “FREESTYLE” RAVIOLI OF THE DAY
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
MEAT & POULTRY
CERTIFIED ANGUS STEAKS
ROASTED CHICKEN
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
Seasoned 1/2 roasted chicken with natural jus, Cajun
smashed sweet potatoes & fresh vegetables. 19
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
ASG MIXED GRILL
Chef’s choice of meats ... server will provide details.
NEW ZEALAND RACK OF LAMB
Roasted center-cut half rack of baby New Zealand
lamb with rosemary and garlic reduction; served with
whipped potatoes and fresh vegetables. 27
CHICKEN PICCATA
Supremes sautéed and finished with a sauce of white
wine, lemon juice and capers; served with linguine
and house-made 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 Veal 23
HOG’S GALORE PORK LOIN
Center-cut boneless pork loin grilled with apple
butter glaze; served over sweet onion and apple
hash and Cajun smashed sweet potatoes. 19
3/15
NON
NON--ALCOHOLIC BEVERAGES
Coke, Diet Coke, Sprite, Ginger Ale, Lemonade (with free refill) …….2.5
Coffee - regular or decaf …….…………………………….…………...………………….. 2
Hot Tea - specialty, regular or decaf ..………………………………………...……...2
Fresh Brewed Iced Tea, Raspberry Tea, Arnold Palmer……………………...2
Milk, Chocolate Milk, Hot Chocolate ………………………………...………………..2
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 it's origin, bright and sweet w/ a German appeal. A
cherry rests at the bottom as it's own treat. A layered
pineapple base is what gives this martini it's 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 w/ a touch of citrus.
THE HORNET (tequila)
ASG's spin on an Espresso Martini which explores your entire
pallet 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 house-made
syrup puts it in a class of it's 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 candied & poached piece
of pineapple.
Perfect for any
occasion
THE ASG (sparkling wine)
Our very own executive chef's sparkling cocktail implements
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 evenings nightcap or the ideal way to do what you
have always told your children not too, 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 it's 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.
3/15