2013 August

Coriander Seared Grouper

with apple cider and butter pan sauce, crisp pancetta, caramelized fennel and lemon puree and sauté of roasted apples, shallots and snow peas

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Rosemary and Thyme Roasted Lamb Sirloin

with charred eggplant puree, chick pea panelle, olive, raisin caponata, roasted red pepper oil, toasted pine nuts and crumbled feta for garnish

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House-Crafted Pesto Papperdelle with Peekytoe Crab

served in a lemon olive oil sauce with herb marinated, local heirloom tomatoes, chopped parsley, basil and tarragon. Garnished with ricotta, shaved parmigano-reggiano, toasted pine nuts and basil oil

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Pimenton and Lemon Grilled Swordfish

garlic and thyme roasted fingerling potatoes, saffron-tomato broth, crumbled chorizo, grilled local corn, roasted green peppers, little neck clams and grilled focaccia “baton” with garlic butter

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August 2013 Newsletter

Gelato Flavor of the Month: Fresh Blackberries and Cream Our Artist of the Month is Dawn Majewski. You can view her work at Caffé Gelato, as well as, online at www.faso.com/nightlight. Thursday, August 8th – Tuesday, August 13th — House Crafted Ravioli stuffed with Scallop and Foie Gras – served with a truffled sweet summer corn sabayon, fava beans, chanterelles and savory corn-ricotta mousse Thursday, August 15th – Tuesday, August 20th — Lemon and Apricot Roasted Organic Chicken – served …

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