2013 March

March 2013 Newsletter

Gelato Flavor of the Month: Bailey’s Irish Cream Thursday, February 28th – Tuesday, March 5th — Peppercorn Crusted Pan Seared Filet Mignon – celery root and cambozola puree, apple and truffle emulsion (with sherry cream, Dijon, and truffle paste) rosemary scented, pan roasted chanterelles with spinach, cider glazed cippolinis and garlic truffle shoestring fries for garnish. Thursday, March 7th – Tuesday, March 12th — Crispy Seared Peking Duck Breast – pearl barley and butternut squash risotto, orange-balsamic glace (made with …

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Poached Lobster Fettuccini

served with our saffron-vanilla and Chardonnay cream sauce, roasted grape tomatoes and roasted chanterelles; garnished with fried leeks and a slow roasted cherry tomato oil

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Porcini dusted Pan Roasted Veal Chop

cognac and morel cream sauce seasoned with sage, lemon scented roasted Yukon gold and butternut squash puree, sautéed broccoli rabe with garlic and crushed red pepper, fried onions with pecorino Romano garnish

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Pimenton Seared Grouper

served over our fennel and blue crab chowder, lemon-artichoke fritters, basil oil and micro greens for garnish

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Crispy Seared Peking Duck Breast

pearl barley and butternut squash risotto, orange-balsamic glace (made with honey, Dijon, thyme, and port wine) balsamic roasted cauliflower with parmigiano Reggiano; petite micro arugula and mandarin orange salad

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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
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  • “One of America’s Top Spots for Ice Cream” – Shannon Jackson Arnold