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):

  • Broccoli & Cheddar Soup 
    A rich & creamy cheddar cheese soup with tender chopped broccoli garnished with fresh grated cheddar cheese
  • Classic Salad
    Crisp spring mix, cucumbers, tomatoes, radishes, and green pepper complimented by assorted dressings
  • Soup & Salad: $6.95
    Cup of soup and a small classic salad

Entrees (choose one):

  • General Tso’s Chicken Bowl: $14.95
    Crispy chicken and steamed broccoli tossed in traditional General Tso’s sauce served over Jasmine rice, garnished with green onion
  • Bratwurst Reuben: $14.95
    Classic German Bratwurst, sauerkraut, Swiss cheese, and classic Thousand Island dressing on hearty rye bread grilled to a crispy golden brown. Includes Steakhouse Fries or Onion Rings
  • Greek Kabob Salad: $17.95
    Tender sirloin beef marinated with Greek seasoning grilled to perfection resting on a bed of classic crisp romaine lettuce garnished with mint, feta cheese, and Kalamata olives
  • BBQ Chicken Flatbread: $13.95
    Classic flatbread smothered with pulled BBQ Chicken and a Mexican cheese blend, garnished with red onion and cilantro 

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:
Emma Digilio, General Manager; Hannah McDevitt, Service Manager; Michael Capasso, Food Production Manager; Bryan Castaneda-Campos, Floating Manager