2013 December

Garlic Roasted Lamb Sirloin

with Cabernet braised puy lentil pilaf, Provencal tomato and olive sauce, baby artichokes a la Provencal, tomato concasse, olives, peppers and onions relish, basil oil drizzle

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Peppercorn Seared Filet Mignon

served with celeriac and cambozola puree, truffled apple emulsion, roasted parsnips, carrots and turnips, porcini dusted shoe-string potato fries and snipped chives

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Wine and Spice Marinated Wild Boar Ragout

(cinnamon, fennel, coriander, juniper, allspice, garlic, cocoa, red wine and port) turnip mirepoix with bouquet garni, pancetta, porcini, ground pork belly, veal and chicken stock, cream. House-crafted whole wheat and caraway pappardelle, balsamic, thyme and garlic roasted wild mushrooms, port glazed pearl onions and pecorino Romano garnish

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Chermoula Marinated Mahi Mahi

pan roasted, served with Meyer-lemon and tahini sauce, cinnamon roasted eggplant puree with raisins, Moroccan stewed tomatoes with chick peas, petite baby arugula salad with lemon-harissa vinaigrette and toasted pine nuts and preserved lemon zest garnish

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Cabernet Sauvignon and Caraway Braised Duck Paparedelle

served with roasted root vegetables, shaved pecorino Romano, roasted crimini mushrooms, snipped chives and chive-oil garish.

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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