MEAL OPTIONS

Since there are no restaurants within walking distance of the campus, conference attendees with cars may either drive to area restaurants (click here for list), most of which are within an approximately 20 minute drive from campus, or join those attendees without cars on campus by pre-purchasing tickets to buffet dinners served in the 1855 Room (faculty dining room) Thursday October 2nd and Friday October 3rd. The cost of the Thursday and Friday dinners is $18 each night. The meal for the Banquet on Saturday (which is where the first Thornton Wilder Prize will be presented to renowned novelist Russell Banks followed by his remarks) is included in the conference registration fee, so you only need to select which entrée you would like on the conference registration form.  If you do want to pre-purchase one or both of the optional dinners on Thursday and Friday, you must also indicate your entrée choice(s) on the conference registration form.  See below for a description of the meals and choice of entrées (including for the banquet). Then circle your choice(s) on the conference registration form. 

NOTE: DINNERS MUST BE PRE-ORDERED WITH THE CONFERENCE REGISTRATION FORM BY AUGUST 15TH; THESE DINNERS WILL NOT BE AVAILABLE FOR PURCHASE DURING THE CONFERENCE.

Breakfast is available at the Conference hotel (Courtyard by Marriott Ewing Hopewell) Thursday 6:00 am - 10:00 am, and Friday - Sunday 6:00 am - 11:00 am; bagels, muffins, etc. are available on campus in Brower Student Center.  For lunch, given the short amount of time between panels, we recommend that on Thursday and Friday you go to one of three campus cafeterias: Eickhoff Hall, Brower Student Center, or the 1855 Room (faculty/staff dining room); on Saturday only Brower’s cafeteria is open.  There is also a small café within the library where the panels will be held, but it has limited menu, staff, hours, and seating.

OPTIONAL DINNERS AND BANQUET

A L L   E N T R É E S   S E R V E D   W I T H

Salad
Fresh Seasonal Vegetable
Chef's Choice of Potato or Rice
Fresh Dinner Rolls and Butter
Dessert
Ice Water, Fresh Brewed or Sweetened Ice Tea
Coffee, Tea and Brewed Decaffeinated Coffee

MENUS:

Thursday (buffet):
Classic Caesar salad with Garlic Croutons and Parmesan Cheese;
Pasta Abondonza, OR Red Loin of Roast Beef, OR Pollo Siciliano;
Angel Food Cake with Fresh Seasonal Fruit

Friday (buffet):
Garden Green with Tomatoes, Carrots, Cucumbers and Olives;
Cheese Stuffed Pasta Shells, OR Mediterranean Style Salmon, OR Chicken Archduke;
Triple Chocolate Layer Cake

Saturday (served):
Mixed Field Greens with Orange Sections, Bleu Cheese and Viniagrette;
Eggplant Rollitini, OR Beef Medallions with Wild Mushrooms, OR Chicken Francaise;
Lemon Glazed Pound Cake

Sorry; our caterer, TCNJ Conference and Meeting Services, will not allow any substitutions.

ENTRÉE DESCRIPTIONS:

Thursday Choices:

P A S T A   A B O N D O N Z A
Pasta tossed with black olives, diced tomatoes, zucchini, yellow squash, onions olive oil and fresh romano.

R E D   L O I N   O F   R O A S T   B E E F
Finished with gravy and served with balsamic grilled asparagus and stuffed baked potatoes.

P O L L O   S I C I L I A N O
Breaded, fried chicken breast, topped with plum tomato and fresh basil sauce and provolone cheese. Baked and topped with ribbed kalamata olives.

Friday Choices:

C H E E S E   S T U F F E D   P A S T A   S H E L L S
Ribboned pasta shells filled with a flavorful mix of Italian cheese & herbs, cooked in a plum tomato sauce and topped with parmesan cheese.

M E D I T E R R A N E A N   S T Y L E   S A L M O N
Filet of salmon encrusted with sun-dried tomatoes and pine nuts served with a roasted red pepper coulis.

C H I C K E N   A R C H D U K E
Grilled chicken breast with grilled artichokes and topped with a fine cream veloute and fresh thyme.

Saturday (Banquet) Choices:

E G G P L A N T   R O L L I T I N I
Tender breaded eggplant, rolled and stuffed with delicate ricotta cheese simmered in marinara sauce

B E E F   M E D A L L I O N S   W I T H   W I L D   M U S H R O O M S
Twin beef tenderloin medallions grilled to perfection and topped with mushrooms stewed in a beaujolais au juis.

C H I C K E N   F R A N C A I S E
Sautéed boneless chicken breast served with a lemon butter and white wine sauce.

Area Restaurants