2012 October

October 2012 Newsletter

Gelato Flavor of the Month: Pumpkin Thursday, October 4th – Tuesday, October 9th — Pan-Seared Fennel-Spiced Duck Breast – served with a chianti-pomegranate molasses reduction, dried black mission fig and mascarpone risotto, prosciutto wrapped asparagus bundles, and garnished with a caramelized onion-fennel relish Thursday, October 11th – Tuesday, October 16th — Veal and Sweet Italian Sausage Ragu – served over House-Crafted Porcini fettuccini, served with salt-cured gaeta olives and garnished with wild mushroom trifolata, whipped mozzarella and fresh basil Thursday, …

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Lemon Roasted Bronzino

served with a Cerignola olives and caper tomato sauce, rosemary and garlic roasted fingerling potatoes, anchovy-butter sauteed baby globe artichokes and lemon-rosemary pesto garnish

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Prosciutto Seared Pork Tenderloin

with calvados and cider cream sauce with fresh thyme, roasted butternut squash and apple puree with chevre, sage-balsamic braised radicchio and onions, toasted fennel seed garnish

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Veal and Sweet Italian Sausage Ragu

served over House-Crafted Porcini fettuccini, served with salt-cured gaeta olives and garnished with wild mushroom trifolata, whipped mozzarella and fresh basil

read more

Pan-Seared Fennel-Spiced Duck Breast

served with a chianti-pomegranate molasses reduction, dried black mission fig and mascarpone risotto, prosciutto wrapped asparagus bundles, and garnished with a caramelized onion-fennel relish

read more
  • Hours

    Lunch: M-Sa 11am-5pm
    Dinner: M-Th 5-9:30pm, F-Sa 5-10pm
    Weekend Brunch: 10:30am - 3pm
    Sunday Dinner: 4pm - 8pm
  • We are located at

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