The exterior of The Garden Room at Prospect House. Photo by Matt Raspanti, Office of Communications.
Princeton’s dining venue for faculty and staff has refreshed its seasonal selections and will host several events this semester, including two open houses in February and the popular Breakfast with the Easter Bunny in April.
While the colder winter temperatures may have kept some of us indoors lately, Prospect House’s Garden Room winter menu is sure to inspire you to step outside for a meal or campus outing soon. The Garden Room invites faculty and staff to enjoy its warm winter offerings, featuring new flavors and a reimagined take on a restaurant favorite.
Winter menu highlights
The Garden Room offers a seasonal, à la carte menu crafted by executive chef Brian Driscoll, prioritizing locally sourced ingredients. Menu highlights include the new Mediterranean vegan ravioli, which features pasta sourced from Lilly’s Fresh Pasta, a family-run business in Massachusetts. In line with the University’s commitment to sustainability, the restaurant emphasizes local sourcing, with poultry from Griggstown Farm in Princeton and cheese from Cherry Grove Farms in Lawrenceville, N.J.
This season, the house specialty crab cake has been revamped in a Maryland style, highlighting the rich flavors of crabmeat while using less filler. For those with a sweet tooth, dessert enthusiasts can delight in pastry chef Kristin Solari’s homemade peanut butter smoked caramel ice cream.
Catering specials and private dining options
For staff looking to host an event on-site or in select locations on campus, Prospect House is available for catering. This season, the catering specials include a Mexican sandwich buffet and a meatball station, both of which include vegetarian and vegan options.
A new private dining menu is available for dinners at the Prospect House for a more intimate gathering. Offered Monday through Friday and designed for groups of 20 or less, this menu allows guests to enjoy a restaurant-style dining experience with additional courses and offerings that showcase local ingredients.
Upcoming events
Prospect House will host several events this semester, beginning with two open houses for faculty and staff. Attendees can enjoy samples from their catering menu on Feb. 5 and Feb. 11 from 4:30 to 6 p.m. Interested participants should RSVP by emailing [email protected] by Feb. 3 for the Feb. 5 event and by Feb. 7 for the Feb. 11 event.
Other spring events include the beloved Breakfast with the Easter Bunny on April 19 and a staff appreciation lunch buffet on April 23. For more information or to make a reservation for any of these events, email [email protected].
The Garden Room is open to faculty and staff, and a limited number of guests, from Monday to Thursday between 11:45 a.m. and 1:30 p.m. To make a reservation, call 609-258-3686 or email [email protected]. Walk-ins are also accommodated based on seating availability. Prospect’s Terrace Cafe, located on the lower level, is open for lunch from Monday to Friday between 11:30 a.m. and 2 p.m.