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35 Baltimore Ave Rehoboth Beach, DE 19971
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Selection of
House-roasted peppers, marinated artichoke hearts, mixed olives and a selection of cured meats and artisanal chesses
Russet potato skin, caviar, crème fraîche
Applewood bacon, fennel, asiago cheese
Brioche, hazelnut butter, poached grapes
Truffled cauliflower puree, watercress
Candied walnuts, blue cheese, shaved fennel, whole grain mustard vinaigrette
House-cured pancetta, roasted peppers, sherry-brown butter vinaigrette
Pomegranate seeds, mandarin orange segments, champagne-shallot vinaigrette
Corn meal and fennel dusted, watercress, crisp apple blood orange syrup
Tenderloin paillard over greens with black pepper gastrique, confit of leg with porcini mustard and a crispy paprika “wing”
chorizo, wild rice and fresh herb stuffing, sautéed celeriac, malt whiskey and maple syrup glaze
pork belly braised in homemade nut brown ale over herb-parmesan spätzle topped with a seared quail egg
mini brioche loaf, sautéed leeks and chanterelle mushrooms, veal stock reduction, hazelnutherb beurre d’ escargot
homemade butternut squash ravioli,shiitake mushroom broth
butter poached over mascarpone-orzo “mac n cheese”, chili oil drizzle, crispy prosciutto
herbed cream cheese, pine nut-basil pesto, onion compote, aged balsamic vinegar, roasted tomato marinara
with shredded duck confit, pearl onions, grapes, chanterelles, walnuts and brown butter reduction
house-cured pancetta, pork and veal stewed with vegetables and tossed with fresh pappardelle, topped with shaved parmesan-reggiano
house-cured bacon lardons, Italian black winter truffles and a poached egg, topped with shaved parmesan
Bacon risotto, oven-roasted tomatoes, sautéed chanterelle mushrooms, english peas, sherry-thyme pan reduction
Grain mustard-herb crust, butternut-potato-gruyere lasagna, asparagus, baby carrots and pinot noir reduction
Gorgonzola grits, charred brussels sprouts, crispy onion rings, salsa verde, smoked tomato jus
Glazed celeriac, roasted cauliflower, stewed tomatoes, capers and niçoise olives, sautéed french beans
Chestnut, parsnip, roasted pear, and applewood bacon stuffing with a madeira reduction
Cut and preparation changes daily
Our Chef’s selection may include fresh, seasonal vegetables, artisanal cheeses, homemade pastas, and prepared sides and is made to order
