13
Nov

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):

  • French Onion Soup 
    Rich beef broth and slowly caramelized sweet Vidalia onions topped with a slice of toasted French baguette & melted gruyere 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):

  • Shrimp Pad Thai Bowl: $16.95
    Tender stir-fried shrimp, julienned carrots, yellow squash & zucchini, and traditional rice noodles tossed in a sweet & spicy peanut sauce served on a bed of romaine lettuce and finished with peanuts, cilantro & fresh lime
  • Italian Chicken Cutlet Sandwich $16.95
    Sautéed breaded chicken cutlet complimented by roasted red peppers and sauté baby spinach and garlic, finished with sharp provolone cheese all on a hard Italian roll
  • Classic Cobb Salad: $15.95
    Crisp romaine lettuce with tomato, avocado, bacon, grilled chicken, hard-boiled egg & blue cheese dressed with a Dijon vinaigrette 
  • Southern Brisket BBQ Flatbread: $15.95
    Shredded BBQ beef brisket, tomatillo salsa, sautéed peppers & sweet onions, and grated fresh mozzarella garnished with sour cream, guacamole, & green onions

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:
Mebin Jacob, General Manager; Cheyenne Luckhardt, Service Manager; Monee Payton, Food Production Manager; Matthew Heyert, Floating Manager