With the bright spring views all around, there’s no better time to enjoy the University’s Prospect House to dine on seasonal selections. Whether you’re catching up with colleagues or dining solo, the Garden Room offers a welcoming retreat for faculty, staff and their guests. The menu has blossomed with new spring flavors, house classics and delicious surprises.

Spring menu highlights

Focused on locally sourced ingredients, a spring à la carte menu crafted by executive chef Brian Driscoll features standout dishes, including the Mediterranean vegan hummus bowl and the delicate seared Chilean sea bass. And yes, Prospect regulars — the beloved house specialty crab cake entree remains on the menu.

But spring isn’t just about savory dishes. Pastry chef Kristen Solari adds her signature sweet touch with two indulgent seasonal ice cream flavors: dark chocolate chip and strawberry shortcake, perfect complements to the warmer weather.

Catering specials and private dining

Looking to host an event or treat your team? Prospect House offers catering specials and menus to elevate any gathering. New offerings include a Roman-style pizza and an Italian flatbread sandwich, with vegan and vegetarian choices to accommodate all dietary preferences.

For a more intimate experience, check out Prospect’s private dining options, which are available Monday through Friday for groups of 20 or fewer and feature a locally sourced, multi-course meal served in a relaxed, elegant setting.

You can also order the flavors of the Prospect House to be delivered anywhere on campus for special events, regardless of size or budget. Delivery services operate Monday through Friday from 8:30 a.m. to 4:30 p.m. Check out the campus catering menus and get details.

April events

Grounds for Your Garden | Through April 25

Stop by the Terrace Cafe to grab a free packet of coffee grounds to enhance your home garden, in recognition of Earth Month at Princeton.

Breakfast with the Easter Bunny | April 19 at 9 a.m.

Hop on by Prospect House for a family-friendly event with the Easter Bunny, and start your spring traditions. This event is $19.95 per person and free for children age 3 and under. RSVP here.

Staff Appreciation Lunch | April 23 at 11:45 a.m.

Gather with colleagues for a lunch buffet, featuring delightful House specialties. The cost is $27 per person, and reservations are required.

“Stop Food Waste Day” Cooking Demonstration | April 30 at 11:45 a.m.

Chef Driscoll and pastry chef Solari invite you to a complimentary cooking demo that highlights the critical issue of food waste. They’ll teach you how to make the most of every ingredient with innovative root-to-stalk recipes from the cookbook “Baking an Impact: Small Changes for More Sustainable Baking” by Genevieve Meli. RSVP here.

The Garden Room is open to faculty, staff and a limited number of guests, Monday through Thursday from 11:45 a.m. to 1:30 p.m. Reservations are recommended, and walk-ins are welcome based on seating availability. To make a reservation or learn more about upcoming events and catering, contact the Prospect House at [email protected] or call (609)  258-3686.

For a casual lunch experience, including takeout, visit Prospect’s lower-level Terrace Cafe, open Monday through Friday, 11:30 a.m. to 2 p.m.