Department of Hotel, Restaurant & Institutional Management

Darden Bistro Menu

Bistro Fare

Spring 2014

 

Appetizer Trio

Smoked Oyster and Roasted Red Pepper Soup 

Cumin, orange, cilantro cream

Baby Arugula and Beet Salad

Hazelnut citrus vinaigrette, goat cheese

Caramelized Bosc Pear with Shropshire Blue Cheese

Bacon praline, toasted brioche, fresh chive

 

Salads

Classic Caesar Salad

Vita Nova House Salad

Medley of Greens with Caramelized Walnuts, Jicama and Mandarin Oranges

shaved Asiago cheese and tangerine vinaigrette

 

Cheese Selections

An array of Artisan cheeses accompanied by fresh fruit and table crackers.

Shropshire Blue (England)

Produced in the style of Stilton with the addition of annatto for a beautiful orange blue color. 100% cow’s milk cheese made with vegetable rennet.

The flavor is a bit sharper than Stilton and a touch creamier.

Cypress Grove “Purple Haze” Chevre (California)

From California’s northern Humboldt County, a perfect mixture of lavender and fennel pollen gives this goat cheese its addicting flavor.

Seven Sisters “Gouda Style” (Pennsylvania)

This raw cow’s milk cheese is made from small herd, grass fed Jerseys. Aged up to 18 months in the stone caves of the Doe Run Farm in Coatesville, PA

Couronne Double Cream Brie (France)

This French brie is mild and sweet with 60% cream. The slight mushroom undertones give the cheese its rich earthy flavors  

Cave Aged Gruyere (Switzerland)

This alpine classic is a firm cow’s milk cheese with a nutty flavor and hints of toffee and toast 

                                          

Small Plates

Prosciutto Wrapped Mahi-Mahi

Crispy sage, fennel and brown butter risotto, haricot verts,

Grilled Vegetable Ravioli

Crimini mushrooms, Marsala cream

Maryland Style Crab Cake with Spicy Remoulade

Spaghetti squash, wilted spinach, gaufrette potato

Pecan Crusted Breast of Chicken Stuffed with Spinach Pesto & Fresh Mozzarella

Asparagus, black rice, champagne cream

Char Grilled Filet Mignon with Syrah Demi-Glace

Potato gratin with fresh thyme & gruyere, sweet corn & poblano stuffed zucchini 

The Lerner College is home to a state-of-the-art financial trading facility, the $1.5 million student-led Blue Hen Investment Club, a student-managed restaurant and hotel, a high-technology development center of a global bank and a start-up experience for students with new business ideas.

Lerner College faculty - like Meryl Gardner, whose research on foods and moods was recently published in the Journal of Consumer Psychology - are thought leaders who command attention from influential business audiences, economists and policy makers.

All Lerner College departments offer discovery learning experiences and emphasize data-based analytics to enrich the student experience. Here, students at Vita Nova, our award-winning restaurant run through HRIM, joined professional chefs and winemakers in hosting a 2014 Mid-Atlantic Wine and Food Festival event.

The Institute for Financial Services Analytics is a collaboration between the Lerner College, UD's College of Engineering and JPMorgan Chase, and hosts events for academics and the business community designed to address consumer analytics and industry applications.

Undergraduate scholarships, made possible through the generosity of alumni and friends, enable us to support promising scholars. Here, Delaware Gov. Jack Markell and his mother, Leni Markell, join recipients of the William Markell Scholarship (center), which benefits students in Accounting and MIS.

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