2015 May

Tuscan-Marinated, Pan-Seared Center Cut Filet Mignon

roasted fingerling potatoes with oyster mushrooms, shallots, garlic, and parsley, bone marrow-anchovy vinaigrette, truffle roasted asparagus with parmigiana-reggiano, truffle-onion marmalade, crispy pancetta and snipped chives

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Lemon-Marscapone Crab Cakes

with shrimp mousse, served with ricotta gnocchi, asparagus and heirloom cherry tomatoes, lemon white wine butter sauce.

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House-Crafted Duck Confit and Foie-gras

stuffed Ravioli roasted turnip, carrot and celery demi glace, wild mushroom trifolati, shaved pecorino Romano, truffle oil drizzle.

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Porcini Crusted, Wild Alaskan Sockeye Salmon

spring risotto with morels, fava beans, scallions and mascarpone, sautéed English peas with mint, asparagus-sweet vermouth emulsion with tarragon.

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May 2015 Newsletter

Thursday May 7th – Tuesday May 12th – Grilled New York Strip Steak sherried wild mushroom puree, Cannellini bean and Spanish chorizo ragout, piquillo pepper- chorizo butter Thursday May 14th – Tuesday May 19th – Porcini Crusted, Wild Alaskan Sockeye Salmon – spring risotto with morels, fava beans, scallions and mascarpone, sautéed English peas with mint, asparagus-sweet vermouth emulsion with tarragon Thursday May 21th – Tuesday May 26th – House-Crafted Duck Confit and Foie-gras stuffed Ravioli roasted turnip, carrot and …

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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