Vita Nova is the University of Delaware’s student-operated fine-dining restaurant, offering an award-winning lunch buffet Monday through Friday and elegant four-course dining Wednesday through Friday during the fall and spring semesters.

The more casual Bistro offers a three-course theatre menu, a small plate menu, custom cocktails and an extensive wine selection.

Both dining rooms are located on the second floor of the Trabant University Center, 17 W. Main St. in Newark, Delaware.

Hours and Reservations

Vita Nova

Dining in Vita Nova is a University of Delaware tradition and an extraordinary dining experience. We are now accepting reservations for fall semester 2018. Please call 302-831-0500, email vitanova@udel.edu or use the reservation form.

Now accepting fall 2018 reservations. First lunch: Sept 4, First dinner Sept 5, Last day open Dec 7.

Lunch: 11:30 a.m. – 12:30 p.m. Monday through Friday
Dinner: 5:30 p.m. – 7 p.m. Wednesday through Friday

Bistro

Reservations are not required for Vita Nova’s Darden Bistro, but you may reserve a table by calling 302-831-0500 or emailing vitanova@udel.edu. (We do not accept online OpenTable reservations for the bistro.)

Dinner: 5:30 – 7 p.m. Wednesday through Friday

Menus

Vita Nova Dinner Menu
FALL TASTING MENU
The Vita Nova tasting menu includes an appetizer trio, artisan breads, salad, intermezzo, entrée and dessert.

APPETIZER TRIO

Roasted Cauliflower Soup: Triple cream brie, pumpernickel croutons, chervil.

Smoked Baby Backs: Off the bone baby back ribs, Napa slaw, Tennessee whisky glaze.

Hummus: Goat cheese, pomegranate, garlic pita.

SALADS

Vita Nova Signature Salad
Medley of greens with candied walnuts, jicama and mandarin oranges. Asiago cheese, toasted coconut, and tangerine vinaigrette. (Gluten free.)

Classic Caesar Salad
Traditionally prepared using Caesar Cardini’s original recipe.

INTERMEZZO
Raspberry Sorbet

ENTRÉES

Tuscan Braised Short Ribs
Wild Mushroom Risotto, Baby Carrots, Red Wine Demi-Glace. (Gluten free.)

Herb Crusted Chicken Breast Supreme
Farro Rice Pilaf, Burrata Cheese, Asparagus. *Locally Sourced Free Range Organic Chicken (Gluten free.)

Gnocchi
Chanterelle Mushrooms, Prawns, Brown Butter Sage Sauce.

Faroe Island Salmon
Black Rice, Citrus Beurre Blanc, Snap Peas. (Gluten free.)

Southwestern Chile Relleno
Manchego, Black Beans, Sundried Tomatoes, Roasted Corn Cream Sauce. (Gluten free, Vegetarian.)

Diver Scallops
Butternut Squash Puree, Creole Sauce, Asparagus. (Gluten free.)

Crab Cake
Spinach, Carrot Nest, Remoulade, Gaufrette Potatoes.

Center Cut Rib Eye
Truffle Demi-Glace, Roasted Winter Vegetables, Tourné Red Potatoes. (Gluten free.)

DESSERTS
Vita Nova students offer a featured homemade dessert sampler as part of the tasting menu, or other desserts upon request.

Dessert Duo

Wild Strawberry Gateau: Toasted almonds, Fragola laced berries, mint Chantilly cream.

Tiramisu: Chocolate, espresso, Italian pastry.

UDairy Ice Cream
Selections: Vanilla, Dulce de Leche, Coffee, Cookies & Cream.

Seasonal Berries & Fruit
Homemade sorbet. (Gluten free.)

Vita Nova Crème Brûlée
Vanilla custard, caramelized sugar. (Gluten free.)

The Bistro A La Carte Menu
STARTERS

Appetizer Trio
A sampler plate of three appetizers. (Gluten free.)

Roasted Cauliflower Soup: Triple cream brie, pumpernickel croutons, chervil.

Smoked Baby Backs: Off the bone baby back ribs, Napa slaw, Tennessee whiskey glaze.

Hummus: Goat cheese, pomegranate, garlic pita.

Cheese Plate
Five artisan cheeses, nuts, quince paste, melba toast.

Stilton (England): The king of English cheese, one of the world’s oldest blue-veined cow’s milk cheeses. Made in the artisan tradition by rural farmers in the shires around the town of Stilton.

Pierre Robert (France): From the Champagne region of France, this triple cream brie-style cheese is rich and buttery with a tangy finish.

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 addicting flavor.

Cahill’s Porter Cheddar (Ireland): An Irish farmhouse cheddar aged with Irish porter beer.

Cave-Aged Gruyere (Switzerland): This alpine classic is a firm cow’s milk cheese with a nutty flavor and hints of toffee and toast.

SALADS

Vita Nova Signature Salad
Medley of greens with candied walnuts, jicama and mandarin oranges. Asiago cheese, toasted coconut, and tangerine vinaigrette. (Gluten free.)

Classic Caesar Salad
Traditionally prepared using Caesar Cardini’s original recipe.

SMALL PLATES

Southwestern Chile Relleno
Manchego, Black Beans, Sundried Tomatoes, Roasted Corn Champagne Cream Sauce. (Gluten free, Vegetarian.)

Faroe Island Salmon
Black Rice, Citrus Beurre Blanc, Snap Peas. (Gluten free.)

Gnocchi
Chanterelle Mushrooms, Prawns, Brown Butter Sage Sauce.

Pan Seared Diver Scallops
Butternut Squash Puree, Creole Sauce, Asparagus. (Gluten free.)

Center Cut Filet Mignon
Truffle Demi-Glace, Roasted Winter Vegetables, Tourne Red Potatoes. (Gluten free.)

DESSERT

Dessert Sampler

Wild Strawberry Gateau: Toasted almonds, Fragola laced berries, mint Chantilly cream.

Tiramisu: Chocolate, espresso, Italian pastry.

Seasonal Fruits or Crème Brûlée available upon request.

Theatre Menu
ACT 1: YOUR CHOICE OF:

Appetizer Trio

Roasted Cauliflower Soup: Triple cream brie, pumpernickel croutons, chervil.

Smoked Baby Backs: Off the bone baby back ribs, Napa slaw, Tennessee whisky glaze.

Hummus: Goat cheese, pomegranate, garlic pita.

Vita Nova Signature Salad
Medley of greens with candied walnuts, jicama and mandarin oranges. Asiago cheese, toasted coconut, and tangerine vinaigrette. (Gluten free.)

Classic Caesar Salad
Traditionally prepared using Caesar Cardini’s original recipe.

ACT 2: YOUR CHOICE OF:

Faroe Island Salmon
Black Rice, Citrus Beurre Blanc, Snap Peas. (Gluten free.)

Chile Relleno
Manchego, Black Beans, Sun dried Tomatoes, Roasted Corn Cream Sauce. (Gluten free, Vegetarian.)

Pan Seared Diver Scallops
Butternut Squash Puree, Creole Sauce, Asparagus. (Gluten free.)

Center Cut Filet Mignon
Truffle Demi-Glace, Roasted Winter Vegetables, Tourne Red Potatoes. (Gluten free.)

GRAND FINALE: DESSERT SAMPLER:

Wild Strawberry Gateau: Toasted almonds, Fragola laced berries, mint Chantilly cream.

Tiramisu: Chocolate, espresso, Italian pastry.

Lunch Menu

The menu for our lunch buffet changes weekly. Please visit our Facebook page for the current menu.

Gift Cards and Cookbook

Vita Nova gift cards and 20th Anniversary Cookbook are now available for purchase online.

Connect With Us


A Learning Laboratory

The hospitality industry values students who have applied their knowledge in hands-on environments. Vita Nova serves as a learning laboratory for students in the Lerner College’s Department of Hospitality Business Management.

Each student gets a diverse educational experience by rotating through 17 different positions both in the dining room and in the kitchen. Students gain invaluable culinary, service and management experience in this learning lab.

In Latin, “vita nova” means “new life” or a new beginning, a particularly appropriate name since Vita Nova is the last applied classroom experience for each HRIM student before beginning a new life in the hospitality business.

Aramark Scholars

Each semester, students are selected for a unique internship experience, in which they are Student Managers at Vita Nova.

Aramark Scholars are made possible by a generous gift from Aramark Educational Services, LLC.