Vita Nova Prices in Newark, DE 19716
Hours of Operation
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Hours may fluctuate. For detailed hours of operation, please contact the store directly.
Restaurant Menu
| Appetizer Trio |
| Pumpkin and Mushroom Soup |
Winter spiced croutons
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| Caramelized Onion Piada |
Baby arugula, pomegranate, goat cheese
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| Blackened Yellowfin Ceviche |
Cucumber, crispy plantain, cilantro cream
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| Bistro Fare - Appetizer Trio |
| Pumpkin and Mushroom Soup |
Winter spiced croutons
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| Caramelized Onion Piada |
Baby arugula, pomegranate, goat cheese
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| Blackened Yellowfin Ceviche |
Cucumber, crispy plantain, cilantro cream
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| Salad |
| Medley of Greens |
With candied walnuts, jicama and mandarin oranges. Shaved asiago cheese, toasted coconut and tangerine vinaigrette. Prepared tableside for two or more
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| Classic Caesar Salad |
Prepared tableside for two or more
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| Intermezzo Pink Grapefruit & Campari |
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| Bistro Fare - Salads |
| Classic Caesar Salad |
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| Vita Nova House Salad |
Medley of greens with caramelized walnuts, jicama and mandarin oranges. Shaved asiago cheese and tangerine vinaigrette
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| Cheese Selections |
An array of Artisan cheeses accompanied by fresh fruit and table crackers.
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| Shropshire Blue (Scotland) |
Produced in the style of Stilton with the addition of annatto for a beautiful orange blue color. 100% cows milk cheese made with vegetable rennet. The flavor is a bit sharper than Stilton and a touc
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| Cypress Grove Purple Haze Chevre (California) |
From californias northern humboldt county, a perfect mixture of lavender and fennel pollen gives this goat cheese its addicting flavor.
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| Seven Sisters Gouda Style (Pennsylvania) |
This raw cows milk cheese is made from small herd, grass fed Jerseys. Aged up to 18 months in the stone caves of the doe run farm in coatesville. Pa
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| Couronne Double Cream Brie (France) |
This French brie is mild and sweet with 60% cream. The slight mushroom undertones give the cheese its rich earthy flavors
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| Cave Aged Gruyere (Switzerland) |
This alpine classic is a firm cows milk cheese with a nutty flavor and hints of toffee and toast
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| Entrees |
| Cabernet Braised Pork Osso Bucco |
With slow roasted ratatouille. Creamy polenta, haricot verts
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| Pan SearedPekin Duck Breast with Golden Farro Pilaf |
Cumin roasted beets, baby carrot, sundried cherry glace
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| Crimni Mushroom Risotto with Wilted Swiss Chard |
Toasted pine nuts, caramelized shallots, pecorino romano cheese
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| Grilled Swordfish with Tomato and Caper Vin Blanc |
Rosemary roasted fingerling potatoes, broccoli rabe
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| Maryland Style Crab Cakes with Spicy Remoulade |
Spaghetti squash, sautéed spinach, gaufrette potato
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| Stuffed Breast of Chicken with Mushroom Duxelle and Fontina |
Sautéed baby carrots, haricot verts, champagne cream. Served french style when ordering for two or more
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| Oven Roasted Scottish Salmon |
Saffron risotto, lemon kale, grape tomatoes
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| Black Peppercorn Crusted Filet of Beef |
With sauce marchand d vin. Sweetpotato gratin, spinach stuffed tomato with smoked bacon and gruyere cheese. Served russian style when ordering for two of more
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| Bistro Fare - Small Plates |
| Crimni Mushroom Risotto with Wilted Swiss Chard |
Toasted pine nuts, caramelized shallots, pecorino romano cheese
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| Maryland Style Crab Cake with Spicy Remoulade |
Spaghetti squash, sautéed spinach, gaufrette potato
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| Stuffed Breast of Chicken with Mushroom Duxelle and Fontina |
Sautéed baby carrots, haricot verts, black rice, champagne cream
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| Oven Roasted Scottish Salmon |
Saffron risotto, lemon kale, grape tomatoes
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| Black Peppercorn Crusted Filet of Beef |
With sauce marchand d vin. Sweetpotato gratin, spinach stuffed tomato with smoked bacon and gruyere
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* Disclaimer: Information shown on the website may not cover recent changes. For current price and menu information, please contact the restaurant directly.
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