2013 November

November 2013 Newsletter

Gelato Flavor of the Month: Maple Cinnamon Pecan Brunch at Caffe Gelato is now served both Saturday and Sunday, and a new brunch menu will be unveiled starting Saturday, November 16th Our Artist of the Month is Tanya Bracey. You can view her work at Caffé Gelato throughout the month. Friday, November 1st – Tuesday, November 5th — Honey and Thyme Roasted Organic Chicken – served with butternut squash and Yukon gold pomme puree with pecorino Romano, chestnut and roasted …

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Turkey and Stuffing

Proscuitto di Parma wrapped heritage turkey tenderloin pan roasted and served with toasted hazelnut and ciabatta panzanella (with wild mushrooms, cavolo nero, dried cranberries, sage and sherry-maple vinaigrette) spiced butternut squash puree, blood orange-sherry gastrique, spice roasted hazelnuts (As garnish); sundried cranberries

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House Crafted Pumpkin and Walnut Ravioli

with sage and shallots, brandied fig brown butter sauce with shallots, shredded duck confit, wilted baby arugula, pickled golden raisins, balsamic-honey drizzle and goat cheese crostini with pumpkin butter and sage as accompanmient

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Pan seared Day-Boat Diver-Caught Sea Scallops

with foie gras and russet pomme puree, warm truffle-Madeira vinaigrette, wild mushroom trifolati, chive oil and snipped chives

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Honey and Thyme Roasted Organic Chicken

served with butternut squash and Yukon gold pomme puree with pecorino Romano, chestnut and roasted wild mushroom emulsion, pancetta sautéed Brussels sprouts, chestnut bread crumbs and parsnip crisps

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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