2012 November

November 2012 Newsletter

Gelato Flavor of the Month: Cinnamon Sour-Cherry Pomegranate Thursday, November 1st – Tuesday, November 6th — Proscuitto Seared Filet Mignon – served with chantrelle and Madeira wine emulsion, pumpkin-parmigiano polenta, pan roasted Brussels sprouts with candied pumpkin seeds, truffle oil drizzle. Thursday, November 8th – Tuesday, November 13th — Olive Oil Poached Grouper – petite arugula salad with apple vinaigrette, crisp bacon, roasted shallots and shaved fennel, cannellini and luganega sausage ragu, fennel oil drizzle. Thursday, November 15th – Tuesday, …

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House-Crafted Sun Dried Tomato Pappardelle Wild Boar Ragu

slow roasted with Chianti, cinnamon, garlic and chilies grounded with anchovies. Garnished with shredded pecorino Romano, crisp prosciutto, and ricotta-artichoke fritters.

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Sage Roasted Cornish Hen

sweet vanilla puree, natural pan jus lie, wild mushroom and roasted chestnut saute, juniper pickled Swiss Chard garnish.

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Olive Oil Poached Grouper

petite arugula salad with apple vinaigrette, crisp bacon, roasted shallots and shaved fennel, cannellini and luganega sausage ragu, fennel oil drizzle.

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Proscuitto Seared Filet Mignon

served with chantrelle and Madeira wine emulsion, pumpkin-parmigiano polenta, pan roasted Brussels sprouts with candied pumpkin seeds, truffle oil drizzle.

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    Weekend Brunch: Sat-Sun 10:00am - 4pm
    Dinner: Mon-Thu 4pm-9:30pm, Fri-Sat 4pm-10pm, Sun 4pm-8pm
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