Department of Hotel, Restaurant & Institutional Management

Darden Bistro Menu

THE BISTRO

A LA CARTE MENU

SPRING 2015

 

STARTERS

APPETIZER TRIO  

A SAMPLER PLATE OF THREE APPETIZERS  8

SPAGHETTI & MEATBALLS

Noodle squash, roasted garlic, tzatziki

SESAME GINGER SALAD

Smoked salmon, black bread, arugula

AFRICAN PEANUT SOUP *

Sweet potato, coconut milk, cilantro

CHEESE PLATE

FIVE ARTISAN CHEESES, FRESH FRUIT, TABLE CRACKERS  9

SHROPSHIRE BLUE (England)

A 100% cow’s milk Stilton style blue cheese with added annatto for a beautiful orange blue color.  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 alluring flavor.

PRIMA DONNA GOUDA (Holland)

This 100% cow’s milk has a nutty flavor with a caramel finish. It is aged 16 months and is flecked with sweet bits of white crystalline.

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. 

*Gluten Free

SALADS

VITA NOVA SIGNATURE SALAD *   8

Medley of Greens with Candied Walnuts, Jicama and Mandarin Oranges

Asiago cheese, toasted coconut and tangerine vinaigrette

CLASSIC CAESAR SALAD   8

Traditionally prepared using Caesar Cardini’s original recipe

SMALL PLATES

PAN SEARED STRIPED BASS  14

Sweet pea fritters, roasted cauliflower puree, asparagus, shallot butter

DRY RUBBED ROAST TENDERLOIN OF PORK  14

Broccoli rabe, barley pilaf, rosemary glace    

HEARTH ROASTED VEGETABLES WITH GOLDEN FARRO PILAF  12

Brussels sprouts, shiitake mushrooms, turnips, fresh thyme

  MARYLAND STYLE CRAB CAKE WITH SPICY REMOULADE  14

Wilted spinach, julienne of carrot, gaufrette potato

CHAR GRILLED FILET MIGNON WITH BRANDIED DEMI-GLACE  15

Roasted fingerling potatoes, asparagus    

DESSERT

DESSERT SAMPLER  7

ORANGE GLACE

Frozen Souffle infused with orange liqueur

FLOURLESS CHOCOLATE CAKE

With whipped cream and chocolate shavings

MAPLE BREAD PUDDING

Served with warm butterscotch sauce

UD Creamery Vanilla Ice Cream, Seasonal Fruits or Crème Brûlée available upon request

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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