Walk into Kelly's Steak and Seafood in Boalsburg, and the first thing you notice isn't the decor. It's the smell. That heavy, intoxicating mix of seared fat and garlic butter that only comes from a kitchen that actually knows how to handle a broiler.
Honestly, finding a place that does both land and sea equally well is rare. Usually, one side of the menu is just an afterthought. Not here. Whether you're local to Central PA or just passing through Boal Avenue, the kelly's steak and seafood menu is a bit of a beast to navigate if you're hungry and indecisive. It’s a mix of high-end dry-aged cuts and surprisingly adventurous seafood that doesn't feel like "standard" steakhouse fare.
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The Starters Most People Overlook
Most people go straight for the bread, but that’s a rookie move. If you're looking at the appetizers, the Thai Calamari is basically mandatory. It’s not that rubbery, breaded-to-death stuff you get at chain restaurants. It’s buttermilk-marinated, hit with lemongrass flour, and served with a sweet Thai chili sauce that actually has a little kick.
Then there's the Crab and Artichoke Dip. It’s thick. It’s loaded with blue crab and parmesan, served with a sliced baguette that’s usually warm enough to melt the cheese on contact. If you’re feeling more traditional, the Maryland Style Crab Cakes—jumbo lump with Old Bay and Dijon—are the real deal. No filler fluff here.
For the soup lovers, the Kelly’s Shellfish Chowder is a sleeper hit. It’s got blue crab, prawns, corn, and a splash of sherry that pulls the whole thing together. It's $8 for a cup, but it's rich enough to be a meal if you aren't careful.
Decoding the Kelly's Steak and Seafood Menu Meats
Let’s talk beef. This is the core of the kelly's steak and seafood menu.
The steaks here are serious. We’re talking a 20oz Delmonico that’s bone-in and marbled like a Renaissance statue. If you want the absolute best of both worlds, you go for the Porterhouse. It’s 20 ounces of "King Cut" beef, giving you both the tender filet side and the flavor-packed New York strip. It’ll run you about $48, but considering the quality of the aging, it’s a steal compared to big-city prices.
For something a bit more refined, the 7oz or 10oz Filet Mignon is the go-to. They serve it with garlic mashed potatoes and market vegetables. A quick tip from the regulars: ask for the "Blue Cheese Sauce" or the "Bourbon Demi" on top. It changes the entire profile of the meat.
- Flat Iron ($32): 10oz cut topped with a bourbon demi-glace.
- New York Strip ($44): A classic 12oz cut, heavy on the sear.
- Top Sirloin ($30): The 8oz "everyday" steak for when you want quality without the massive footprint.
From the Water: More Than Just Fish
If you aren't in the mood for a cow, the seafood side of the menu holds its own. The Parmesan-Asiago Crusted Halibut is probably the most sophisticated thing they serve. It’s seared halibut cheeks—which are way more tender than the fillets—topped with a chive butter sauce.
Then you have the Yellowfin Ahi Tuna. It’s sesame-encrusted, seared rare, and served with a soy reduction and ginger-jasmine rice. It’s light, fresh, and a total 180 from the heavy steaks.
One thing that surprises a lot of people is the Lobster Ravioli. It’s filled with ricotta and herbs, tossed in a garlic cream sauce. At $28, it’s a heavy, indulgent pasta dish that feels like a hug in a bowl. If you want something with a bit more heat, the Cajun Fettuccine ($18) uses a spicy red sauce that’ll definitely wake up your taste buds.
The "Surf and Turf" Logistics
Can't decide? Don't. You can add a 4oz lobster tail to any steak for $14. Or prawns for $10.
The Seared Filet Medallions are also a great middle ground. You get three medallions and your choice of sauce—options include Hollandaise, Bearnaise, or even a Lobster Gouda sauce. That last one is particularly dangerous if you're trying to watch your calories, but totally worth it.
Sandwiches and Lighter Bites
Sometimes you just want a burger. The Kelly's Burger is a half-pound patty with a specific house spread and pickled red onions. It’s $14 and comes on a brioche bun.
But the real "sandwich" MVP is the Prime Rib French Dip. They slice the prime rib thin, melt some smoked Gouda on top, and put it on a ciabatta roll. The au jus on the side isn't just salty water; it’s got actual depth.
- Check the daily specials for fresh catches not on the main menu.
- If you're gluten-free, look for the asterisk items; most steaks and some seafood are safe.
- Don't skip the Six-Layer Chocolate Cake if you have even an inch of room left. It's massive.
What You Need to Know Before You Go
Kelly's isn't a "fast" place. It’s a "sit down and talk" place. The kitchen usually closes around 9 PM, but they start winding down a bit earlier on weeknights. Reservations are basically a requirement on Friday and Saturday nights because the dining room isn't huge and it fills up fast with the local Penn State crowd and Boalsburg regulars.
The vibe is a bit old-school, which some people call "outdated," but I’d call it "comfortable." It’s the kind of place where the staff actually knows the menu. If you ask them how the swordfish is tonight, they’ll give you an honest answer, not a scripted one.
Pro Tip: If you're there on a Tuesday or Wednesday, it's usually a bit quieter, making it the perfect time to try the heavier 20oz cuts when the kitchen isn't slammed.
When you sit down with the kelly's steak and seafood menu, start with the Thai Calamari, commit to a bone-in cut if you're hungry, and always, always get the garlic mashed potatoes. You won't regret it.
To make the most of your visit, call ahead to confirm their current seasonal catch, as the swordfish and halibut options often rotate based on what’s freshest at the market.