2016 April

April 2016 Newsletter

Thursday, April 7th – Tuesday, April 12th – Grilled New York Strip Steak – cannellini bean and cured Spanish chorizo ragout, sherried wild mushroom puree, wilted baby spinach with currants, pine nuts and garlic and piquillo pepper-chorizo butter Thursday, April 14th – Tuesday, April 19th – Wild Caught Black Bass – pan seared and served with roasted Brussels sprouts, fava beans, asparagus and sweet snow peas. Finished with a mint watercress broth and topped with saffron compound butter Thursday, April …

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Lemon and Cracked Pepper Seared Tuna

House-crafted roasted fennel gnocchi with sundried tomatoes, caper and verdicchio crema, Petite salad of baby arugula and shallots with cured olive tapenade vinaigrette, basil oil garnish

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Pistachio Crusted Lamb Chops

cherry-port reduction made with port dried cherries, wilted arugula with caramelized fennel and sundried cherries and Manchego creamy polenta

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House-Crafted Spring Pea Ravioli with Seared Jumbo Prawns

Pan-seared, Limoncello glazed jumbo prawns, crisp prosciutto di Parma, sautéed ramps, sweet peas and pea shoots in a lemon brown butter sauce. Basil oil and Chive pesto garnish

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Wild Caught Black Bass

pan seared and served with roasted Brussels sprouts, fava beans, asparagus and sweet snow peas. Finished with a mint watercress broth and topped with saffron compound butter

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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