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Featured Entreés

Availability of Featured Entrees varies on Wednesdays.
Please feel free to call ahead – 302-738-5811

This Month:

Thursday, April 27th - Tuesday, May 2nd –
House Crafted Cracked Black Pepper Pappardelle with Sangiovese Braised Beef Short Rib
– whole grain Dijon fortified natural jus with spring vegetable medley of baby carrots, fava beans, English peas, roasted garlic, and asparagus with crispy pancetta lardons, goat cheese mousse, and basil oil

Thursday, May 4th - Tuesday, May 9th –
Honey and Thyme Roasted Free-Range Chicken
– with turnip and Fuji apple puree, verjus glace, sautéed medley of parsnips, carrots, and radish with rhubarb-prune compote and radish sprouts.

Thursday, May 11th - Tuesday, May 16th –
Lemon and Cracked Pepper Seared Ahi Tuna Steak
– with house crafted roasted fennel gnocchi, baby artichokes, leeks, sundried tomatoes, caper and verdicchio crema, topped with petite micro arugula and shallot salad with tomato vinaigrette and dotted with tomatoes and mixed olives

Thursday, May 18th - Tuesday, May 23rd –
Crispy Skin Pan Seared Grouper
– house-crafted, caramelized ciciones with ramps and baby peas; fennel and carrot puree; saffron vinaigrette (lemon juice, Dijon, sugar, saffron, E.V.O. blended oil, s+p); roasted grape tomatoes (scattered around in sauce/vinaigrette); harissa-onion relish (caramelized onions, harissa, brown sugar, roasted peppers, lemon zest, just a dollop as accent/garnish); micro greens (as garnish)