2016 October

October 2016 Newsletter

* Please note, there was no September Newsletter. Gelato Flavor of the Month: Maple Thursday, October 6th – Tuesday, October 11th – Barolo Braised Osso Buco – served over House Crafted Porcini Pappardelle, oven-dried roma tomatoes and wild mushroom trifolati, shaved pecorino Romano, lemon scented leek confit, Barolo glaze Thursday, October 13th – Tuesday, October 18th – Honey-Port Roasted Duck – with House-Crafted sweet potato and fennel gnocchi spinach, port wine and Milburn Apple sugo, shaved fennel and persimmon salad …

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Apple Cider and Spice Brined Organic Chicken

served with autumn panzanella with butternut squash, pancetta roasted Brussels sprouts, onions and cranberries, maple-cider gastrique and pancetta-apple relish

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Coriander Seared Sock Eye Salmon

with House-Crafted beet and goat cheese ravioli, pistachio brown butter, braised fennel bulbs, arugula lemon pesto and chives

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Honey-Port Roasted Duck

with House-Crafted sweet potato and fennel gnocchi spinach, port wine and Milburn Apple sugo, shaved fennel and persimmon salad with toasted hazelnuts

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Barolo Braised Osso Buco

served over House Crafted Porcini Pappardelle, oven-dried roma tomatoes and wild mushroom trifolati, shaved pecorino Romano, lemon scented leek confit, Barolo glaze

read more
  • 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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