2013 June

June 2013 Newsletter

Gelato Flavor of the Month: Yogurt and Fig Our Artist of the Month is Pamela Slaton. You can view her work at Caffé Gelato, as well as, online at www.pamelaslaton.com. Thursday, May 30th – Tuesday, June 4th — Crispy Seared Arctic Char – served with strawberry mascarpone risotto, raspberry-balsamic reduction, cucumber and Meyer-lemon salsa, braised fennel and mint sprig garnish. Thursday, June 6th – Tuesday, June 11th — Pepper Crusted, Pan Roasted Center Cut Filet Mignon – served with parmigiano-Reggiano-cauliflower …

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Pan Seared Soft Shell Crabs

with caramelized house-crafted lemon and fine herb gnocchi, pancetta beurre noisette and roasted Treviso. Garnished with English pea and goat cheese mousse, aged balsamic vinegar and micro greens.

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Sautéed Bronzino

brushed with lemon-garlic oil and served whole drizzled with basil oil. Topped with a roasted fingerling, fennel and tarragon gazpacho sauce, oven dried plum tomatoes, and petite arugula and feta salad with tapenade vinaigrette.

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Pepper Crusted, Pan Roasted Center Cut Filet Mignon

served with parmigiano-Reggiano-cauliflower puree, port wine glace de viande, and rosemary braised Kennet Square crimini, garnished with gorgonzola espuma and porcini “tobacco” onions.

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Crispy Seared Arctic Char

served with strawberry mascarpone risotto, raspberry-balsamic reduction, cucumber and Meyer-lemon salsa, braised fennel and mint sprig 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
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    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