Today's Special:
Thursday, May 17th — Tuesday, May 22nd
Honey and Rosemary Brined Heritage Pork Tenderloin – Roasted and served with an apple –wood smoked bacon and Yukon Gold mash, wild mushroom and brandy jus, rosemary roasted root vegetables, pancetta chips and aged balsamic drizzle
Availability of Featured Entrees varies on Wednesdays.
Please feel free to call ahead – 302-738-5811
This Month:
Thursday, May 3rd — Tuesday, May 8th
Pan Roasted Center Cut Filet Mignon – Roasted shallot, garlic and Madeira jus, horseradish whipped Yukon Gold potatoes, wilted sorrel with pearl onions and crispy fried shallots for garnish
Thursday, May 10th — Tuesday, May 15th
Crispy Seared Striped Bass – Served with lemon-saffron beurre blanc; honey-orange glazed parsnips, watercress and pine nut “hash brown”, shiitake mushroom relish and micro greens
Thursday, May 17th — Tuesday, May 22nd
Honey and Rosemary Brined Heritage Pork Tenderloin – Roasted and served with an apple –wood smoked bacon and Yukon Gold mash, wild mushroom and brandy jus, rosemary roasted root vegetables, pancetta chips and aged balsamic drizzle
Friday, May 25th — Tuesday, May 29th
Chianti-braised Osso Bucco – (Our Graduation Weekend Feature) - Parmigiano reggiano soft polenta - Braising jus - Sautéed baby artichiles with pancetta - Toasted pine nut gremolata - Rosemary sprigs
