2013 May

May 2013 Newsletter

Gelato Flavor of the Month: Vanilla Bourbon Friday, May 3rd – Tuesday, May 7th — Chili-Garlic Sautéed King Prawns – served with smoked tomato and lemon coulis, charred piquillo peppers with garlic and sherry, veal sausage-corn cakes, avocado, manzanilla-olive and orange relish, smoky baked chickpeas garnish Thursday, May 9th – Tuesday, May 14th — Garlic and Fennel Seed Roasted Organic Chicken – served with roasted apple and feta risotto, Merlot and kalamata olive emulsion, braised Treviso with sage and balsamic …

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Braised Osso Buco and Foie Gras

served over house crafted agnolotti in a roasted turnip, carrot, and celery veal demi glace (lightened with a touch of cream). Topped with mushroom trifolati , truffle oil drizzle, shaved pecorino romano and snipped chives.

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Peppercorn Crusted Pan Seared Filet Mignon

with saffron spiced vegetable ratatouille, anchovy-piquillo pepper vinaigrette with pine nuts, pan fried fingerling potatoes, fried capers and basil oil drizzle

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Garlic and Fennel Seed Roasted Organic Chicken

served with roasted apple and feta risotto, Merlot and kalamata olive emulsion, braised Treviso with sage and balsamic vinegar, chicken stock and honey glace and apple-fennel “slaw”

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Chili-Garlic Sautéed King Prawns

served with smoked tomato and lemon coulis, charred piquillo peppers with garlic and sherry, veal sausage-corn cakes, avocado, manzanilla-olive and orange relish, smoky baked chickpeas garnish

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