2015 December

Maple-Hazelnut Coffee Crusted Filet Mignon

served with spinach puree, house-crafted hazelnut sweet potato gnocchi, butter glazed baby carrots, espresso infused glace de viande, and maple caramelized apples.

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House Crafted Cracked Pepper Gnocchi

with braised beef short rib, wild mushroom trifolati, roasted butternut squash, truffle butter, parmigiano-reggiano, snipped chives

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Fennel-Brined Pan Roasted Duck Breast

served with celery root and Yukon gold pomme puree, thyme scented Pinot Noir and honey reduction, braised fennel with Granny Smith apples and duck foie gras sausage.

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Prosciutto Wrapped Lobster Tail

served with vanilla bean-turnip puree, sautéed rainbow chard with tangerines, blood orange-infused lobster foam, petite salad of lobster, baby lima beans, shallots, orange zest, baby mache and vanilla oil. Garnished with aged balsamic.

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December 2015 Newsletter

Gelato Flavor of the Month: Peppermint Stick Thursday December 3 – Tuesday December 8 – Prosciutto Roasted Turkey Tenderloin – served with bloodorange 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 Thursday December 10- Tuesday December 15 – Prosciutto Wrapped Lobster Tail – served with vanilla bean-turnip puree, sautéed rainbow chard with tangerines, blood orange-infused lobster foam, petite salad of lobster, baby …

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  • Hours

    Lunch: Mon-Fri 11am-4pm
    Weekend Brunch: Sat-Sun 10:00am - 4pm
    Dinner: Mon-Thu 4pm-9:30pm, Fri-Sat 4pm-10pm, Sun 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