THREE PEAS IN A PODEach semester Vita Nova's dinner menu features an innovative appetizer trio! Fall semester's trio included a Smoked Oyster and Corn Bisque soup topped with triple cream Pierre Robert brie and fresh thyme, a Red Snapper Ceviche with cucumber, plantain and cilantro cream, and a perfectly pan-fried Five Spice Roasted Pork Belly over apple fennel slaw and topped with chives.
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The signature Vita Nova salad has become a staple item of our five course dinner menu. But what makes it so good? This medley of greens features candied walnuts, toasted coconut and grated Asiago cheese. The salad is tossed in a tangerine vinaigrette and topped off with freshly chopped jicama and mandarin oranges. Colorful, fresh, and GLUTEN FREE! |
BRING ON THE ENTREES
Photographed below is the Dogfish Head Stout Braised Short Ribs, which is also featured on this semester's dinner menu. This gluten free dish is served with a carrot and parsnip puree, haricots verts, and a sassafras reduction.
THERE'S ALWAYS MORE ROOM FOR DESSERT
Each semester Vita Nova students offer a featured homemade dessert sampler as part of your tasting menu. Last semester's dessert sampler included (from left to right) Wine Poached Bosc Pears with butter toasted pound cake topped with brown sugar cream, a Sacher Torte made of rich chocolate cake, apricots, and chocolate ganache and Ricotta cream topped with toasted almonds, blackberries, and UD Honey.
This semester's dessert sampler got even better!
It features a Pistachio chocolate toffee torte with raspberry Chantilly and caramel sauce, a lemon pound cake with candy lemon and a citrus mousse, and lastly a "Blue Hen" meringue served with fresh cream.
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The Students
The students of the Hospitality Business Management program at the University of Delaware share their experiences at Vita Nova
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