2011 September

September 2011 Newsletter

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Oregano-stuffed Grilled Bronzino

with lemon olive oil sauce, white bean puree with sun dried tomatoes, feta and rosemary, spicy sautéed escarole with garlic, emon and mint braised cucumbers, thyme scented fried onion straws.

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Moroccan Spiced, Grilled Lamb Loin

served with saffron Israeli cous cous pilaf, shiraz-honey sauce, roasted red bell pepper and olive salsa with raisins, glazed baby carrots, fired, curry spiced cauliflower florets for garnish

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Butter Cream Poached Maine Lobster

served with a saffron-orange sauce, caramelized-shallot and vanilla whipped Yukon Gold potatoes, Cointreau braised fennel and oven dried heirloom tomatoes, micro green garnish

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Grilled Filet Mignon with Sautéed “Butter Flied” Shrimp

served with Italian salsa verde, our warm Yukon Gold potato ‘salad’ with rosemary lemon and pancetta, braised Swiss chard with raisin and toasted pine nuts and a charred Bermuda onion relish

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  • Hours

    Lunch: Mon-Fri 11am-4pm
    Weekend Brunch: Sat-Sun 10:00am - 4pm
    Dinner: Mon-Thu 4pm-9:30pm, Fri-Sat 4pm-10pm, Sun 4pm-8pm
  • We are located at

    90 E. Main Street (near U of D campus) Newark, DE 19711
    Get Directions
  • “One of America’s Top Spots for Ice Cream” – Shannon Jackson Arnold