Marriott Dining Room Bistro Dinner

- ACN, Marriott Dining Room
Open to:
  • Alumni
  • Community/Public
  • Current Adult & Professional Studies Students
  • Current Graduate Students
  • Current Undergraduate Students
  • Faculty/Staff
students serve fine dining experience in Marriott Dining Room

Enjoy a fine dining, student-run experience at the Marriott Dining Room!

Reservations: Required

For reservations, please call 610-499-1127 or email sznoye@widener.edu. Reservations for parties of 6 or more must confirm the reservation the Friday before the reservation date. Any unconfirmed reservations will be cancelled. 

Reserve A Table

Bistro Menu

Appetizers (choose one):

  • Chicken Tortilla Soup 
    Chicken, red peppers, and green chilies, in a robust chicken broth, finished with crispy tortilla strips and cilantro
  • Classic Salad
    Crisp spring mix, cucumbers, tomatoes, radishes, and green pepper complimented by assorted dressings
  • Soup & Salad: $6.95

Entrees (choose one):

  • Teriyaki Salmon Udon Bowl: $17.95
    Seared salmon nestled atop a blend of teriyaki udon noodles, long beans & bok choy garnished with scallions, sesame seeds, cilantro & lime
  • Steak Peperonata Sandwich: $17.95
    Tender seasoned sirloin steak topped with a peperonata sauce of tomatoes,  sweet onion, red & yellow peppers, garlic, and capers. Topped with fresh melted mozzarella, garnished with fresh basil served in a torpedo roll. 
  • Strawberry Salad: $14.95
    Grilled chicken atop tender spring mix, spinach, red onions, fresh strawberries, and sliced almonds married with a sweet & tangy poppy seed dressing
  • Mediterranean Pesto Flatbread: $13.95
    A flatbread topped with pesto sauce topped with fresh spinach, Kalamata olives, sun-dried tomatoes and mozzarella cheese finished with a drizzle of extra virgin olive oil.

Signature Desserts $6.00

  • Select a decadent treat from the dessert tray. A sweet way to end your meal!

Tonight's meal is presented by:

Reagan McDonnell, General Manager; Michael Wadley, Service Manager; Kennedy Jones, Food Production Manager; Haley Obrant, Floating Manager