2015 April

April 2015 Newsletter

Thursday, April 2nd – Tuesday, April 7th – House-crafted Porcini and Herb Gnocchi – pan fried and served with organic roasted chicken scallopini, crisp prosciutto di Parma, sun dried tomatoes, artichokes and truffle beurre blanc with chives; petite salad of arugula, shaved Fontina, crispy shallots and truffle vinaigrette Thursday, April 9th – Tuesday, April 14th – Pancetta Roasted Atlantic Cod – truffle and herb roasted fingerling potatoes, butter braised leek puree, morel and fava beans and herb compound butter Thursday, …

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Grilled New York Strip Steak

sherried wild mushroom puree, Cannellini bean and Spanish chorizo ragout, piquillo pepper- chorizo butter

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Lemon and Chili Grilled Jumbo Prawns

with house crafted saffron and Parmigiano gnocchi, royal trumpet mushrooms, English peas, Lemon and Mint infused English pea cream, toasted spiced almonds, crystalized fennel garnish

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Honey and Thyme Roasted Veal Tenderloin

with turnip and Fuji apple puree, ver jus glaze, roasted baby carrots, rhubarb-prune compote and radish micro greens

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Pan Seared Filet Mignon

with chorizo and Yukon gold potato hash, pomegranate-barbera glace, honey glazed roasted parsnips and carrots and cilantro

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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