2015 November

Prosciutto Roasted Turkey Tenderloin

served with blood-orange and sherry gastrique, spiced butternut squash puree, butternut squash chips, toasted hazelnut and ciabatta panzanella with wild mushrooms, black kale, dried cranberries, sage and sherry-maple vinaigrette

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Olive Oil Pan Roasted Cod

served with cannellini, tomato, onion, carrot, fennel and luganega sausage ragout. Sherry glazed baby parsnips and petite arugula salad with caramelized-onion and apple vinaigrette, crisp bacon, shaved fennel, shallots and Fennel oil drizzle

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House-crafted, Brasied Beef Short Rib Ravioli

served with wild mushroom cream sauce and charred leeks. Roasted diced butternut squash, shaved pecorino Romano and porcini fried shallots for garnish.

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Pomegranate and Sangiovese Braised Lamb Shank

with natural pan jus, fried goat cheese dumplings, fennel sautéed black leaf kale and pistachio gremolata garnish

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November 2015 Newsletter

Gelato Flavor of the Month: “Rafael” almond, – toasted coconut and white chocolate almond Tuesday November 3 – Monday November 9 – Fennel Pan Seared Duck Breast – served with black mission fig and mascarpone risotto, spiced Chianti-pomegranate molasses reduction, Prosciutto di parma wrapped asparagus, caramelized onion and fennel relish Thursday November 12 – Tuesday November 17 – Pomegranate and Sangiovese Braised Lamb Shank – with natural pan jus, fried goat cheese dumplings, fennel sautéed black leaf kale and pistachio …

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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
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    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