2016 February

February 2016 Newsletter

Gelato Flavor of the Month: Bavarian Chocolate Thursday, January 28th – Tuesday, February 2nd – Wild Boar Ragout – over house crafted papparedelle with root vegetable mirepoix with ground pork belly, balsamic roasted wild mushrooms, port glazed pearl onions and pecorino Romano Thursday, February 4th – Tuesday, February 9th – Crispy Seared Rockfish – served with house-crafted butternut squash and ricotta gnocchi, maple sage brown butter roasted fennel, Vidalia onion and arugula puree, aged balsamic drizzle Thursday, February 11th – …

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Filet Mignon en Crépinette

(filet topped with morel mushrooms wrapped in caul fat, pan-seared and roasted) – served with barley, spinach and parmigiano risotto, leek and morel glace, roasted baby carrots and crispy leeks garnish

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Lemon-Tarragon Roasted Free-Range Chicken

Wild garlic and chicken liver sauce, roasted parsnip and goat cheese puree, sherry sautéed crimini mushrooms with pancetta, shaved parsnips and apple wood smoked bacon. Truffle oil.

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Butter Roasted Lobster Tail and Pepper seared Filet Mignon

served with truffle butter emulsion with melted leeks, lobster gnocchi and vanilla braised root vegetables

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Crispy Seared Rockfish

served with house-crafted butternut squash and ricotta gnocchi, maple sage brown butter roasted fennel, Vidalia onion and arugula puree, aged balsamic drizzle

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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
  • 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