05/08/2026
🍃 🍴 Spring has sprung, and these beautiful new creations have officially arrived for the season.
From delicate Dover sole and sweet pea mezzelune to barrel-cut ribeye, pork chop Milanese, and fresh spring produce throughout, Chef Sean and the gang have been hard at work building a menu we’re incredibly excited about.
Make a reservation for dinner and come see what the team has been cooking up.
🐟 Oven-Roasted Dover Sole
‘Carolina Gold’ hand-picked long grain rice, puttanesca, grilled lemon, parsley
🐖 Bone-In Pork Chop Milanese
Warm wild mushrooms, fava and arugula salad, lemon saffron vinaigrette, shaved Grana Padano
🐟 Pan-Roasted Halibut
Artichoke barigoule, mushrooms, carrots, leeks, celery, chicken broth, lemon, parsley
🦪 Pan-Seared Sea Scallops
Leek soubise, house-made guanciale, spring peas, snap peas, snow peas, grilled leeks, garlic, white wine, fresh herbs
🥩 Barrel-Cut Ribeye
Smoked carrot purée, ‘East View Farms’ oyster mushrooms, baby spinach, ramp chimichurri, ‘Henlopen Sea Salt,’ fresh horseradish
🦞 Sweet Pea & Tarragon Mezzelune
House-made half-moon stuffed pasta with roasted lobster, ramp beurre blanc, preserved lemon
🍗 Honey-Garlic Rotisserie Chicken
Ramp potato salad, Taytay’s garden green bean salad, lemon, ‘Henlopen Sea Salt’
🐟 Grilled Salmon
Roasted beets, thumbelina carrots, carrot top pesto, whipped dill crema, lemon, ‘Henlopen Sea Salt’
🥗 Grilled Asparagus & Quail Egg Salad
Truffle mornay, basil pesto, grilled local asparagus, soft boiled quail egg, parmesan crumble, warm bacon-mustard vinaigrette
🥣 Manhattan Clam Chowder
Tomato-based broth, tender clams, smoky bacon, potatoes, onions, celery, garlic & herbs
