Join us in the Library at Bluecoast Rehoboth for an amazing wine dinner. Kristin Kolk from esteemed Napa Valley Winery, Long Meadow Ranch, will guide us through five beautiful wines thoughtfully paired with a menu created by Chef Zach. This event has limited seating, so make your reservation before it sells out! To learn more about Long Meadow Ranch, click here.

First Course

Petite Pink Oysters

Passionfruit Mignonette, Pink Peppercorns

Long Meadow Ranch, Sauvignon Blanc, Napa 2023

Second Course

Citrus Cured Salmon

Whipped Labneh, Honey Grain Mustard, Dill, Rye Crumb

Long Meadow Ranch, Chardonnay, Anderson Valley 2020

Third Course

Rohan Duck Confit

Fingerling Potatoes, Crispy Brussels, Cherry Mostarda

Long Meadow Ranch, Pinot Noir, Anderson Valley 2020

Fourth Course

Roasted Beef Tenderloin

Caramelized Maitake, Braised Cipollini, Pomme Puree, Bourbon Bordelaise

Long Meadow Ranch, Cabernet Sauvignon, Napa Valley 2018

Dessert Course

Strawberry Shortcake

Local Strawberries, Buttermilk Shortcake, Vanilla Chantilly

Long Meadow Ranch, Rose of Pinot Noir, Anderson Valley 2024

$114 per person, includes gratuity.

PURCHASE TICKETS HERE!

Email, michaelk@sodelconcepts.com, for more information.

JOIN US ON WEDNESDAY, APRIL 30 AT CRUST & CRAFT FOR A BEER DINNER WITH 2SP BREWING cO.

Owner, Michael Stiglitz, will guide us through a 4-course dinner showcasing amazing beers from this esteemed Delco brewery. Chef Maurice & Chef Bruce have created a thoughtfully paired menu. Reserve now, this will sell out! To learn more about 2SP, please click here!

$72 / person, INCLUDES GRATUITY

1st Course

Michelada Seafood Cocktail

Octopus, Shrimp, Lump Crab, Chilled Beer & Chipotle Bloody Broth

2SP Poni Boi, Golden Lager 4%

2nd Course

Wood-Fired Mushroom Toast

Porcini Whipped Fresh Ricotta, Barrel Aged Soy Dressed Watercress, Pickled Beech Mushrooms, Virgin Oil

2SP Amburana Aged Russian, Imperial Stout 9.6%

3rd Course

Pancetta Wrapped Heritage Pork Loin

Sweet Tea Brined Pork Loin, Anson Mills Farro Verde, Asparagus, Spring Peas, Mint, Ramp Butter, Leek Dust

2SP Northeast, Hard Iced Tea 4%

4th Course

Spring Blueberry Shortcake

Vanilla Cake, Lemon Glaze, Bennett Farm Blueberries

2SP Blueberry Fields, Tart Wheat Ale 4.8%

PURCHASE TICKETS HERE!

Email chloe@sodelconcepts.com with any questions.

Join us on Sunday, APRIL 27th at crust & craft for our monthly Brunch Club!

11:00am-2:00pm

With delicious brunch features by Chef Bruce & MUSIC BY DJ ZIP

MENU

$5.00 MIMOSAS & BLOODY MARY’S

22$ Shrimp and grits

Soft white cheddar grits jumbo shrimp smoked bacon peppers & onions tomato Beer broth

18$ Biscuits & Gravy

House made buttermilk biscuits country gravy spicy sausage sunny egg scallions

16$ Breakfast Burger

Angus beef Applewood smoked bacon fried egg cooper sharp cheese brioche bun home fries

16$ Pina Colada waffle

Pineapple infused waffle pina colada glaze toasted coconut flakes whipped cream cherry

SoDel Concepts & Woodford Bourbon’s 4th Annual ‘Food Fight Throw Down’!

Join us ON THE PATIO at Fish On for a fun evening tasting bourbon and sampling paired food bites! This event, hosted by SoDel Concepts and Woodford Bourbon, will benefit SoDel Cares. With each ticket, you will get to sample food and cocktail pairings from 8 different SoDel Concept locations and vote for your favorite. There will also be 50/50 raffles and lots of great prizes.

To learn more about SoDel Cares, Click Here. To learn more about Woodford, Click Here.

We are proudly sponsored by the Delaware Community Foundation.

Fish On:

Mimi’s Iced Tea | Peach & Lemon Infused Woodford Reserve Bourbon, Peach Tea Simple, Housemade Iced Tea, Fresh Lemon, Bitters, Brown Sugar Rim

Fried St. Louis Ribs | Cherry Bourbon BBQ Sauce, Peach Cornbread

Matt’s Fish Camp Fenwick:

NY Sour | Woodford Reserve Bourbon, Fresh Lemon, Tart Cherry, Cabernet Float

Surf & Turf Tartare | Salmon Pastrami, Cocoa-Espresso Cured Creekstone Beef, Lemon Oil, Bourbon Cured Egg Yolk, Avocado Cucumber Crema, Beet Crisp

Crust & Craft:

Raspberry Sidecar | Woodford Reserve Rye, Grand Marnier, Raspberry Simple, Fresh Lemon, Sugared Raspberry

Arancini | Bourbon Braised Beef Shank, Carmelized Onion, Cooper Sharp Fondue, Raspberry Jam

Bluecoast Rehoboth:

The Secretariat | Black Tea & Mint Infused Woodford Reserve Rye, Housemade Lemonade, Peach Simple, Peach Bitters, Dehydrated Lemon

Just Peachy Spare Rib | Sweet Tea Brined, Peach Glaze, Peanut & Benne Crumb, Serrano Chili, Chives

Northeast Seafood Kitchen:

Banana Bread Manhattan | Woodford Reserve Malt, Spiced Banana-Brown Sugar Simple, Walnut Bitters, Banana Chip

Food Fight Sundae | Torched Kings Vanilla Ice Cream, Caramelized Banana, Maple Glazed Bacon, Shaved Chocolate, Vermont Maple

Cottage Cafe:

Ol Woody | Woodford Reserve Bourbon, Liquor 43, Fresh Lime, Agave, Orange

Cottage Crostini | Bourbon-Bacon Jam, Whipped Goat Cheese, Micro Greens

Bluecoast Bethany:

Bittersweet Reverie | Brown Butter-Washed Woodford Reserve Bourbon, Swell Joe ‘Mor-feen’ Coffee-Steeped Campari, Blood Orange & Sage Vermouth

Coffee-Rubbed Hamachi Crudo | Blood Orange Supreme, Citrus Infused Olive Oil, Espresso Sea Salt, Seasoned Wonton

Catch 54:

Kentucky Coconut | Brown Sugar Cinnamon & Coconut Fat-Washed Woodford Reserve Malt, Clove & Star Anise Simple, Black Walnut & Chocolate Bitters, Pineapple Juice, Aquafaba, Brûléed Pineapple

Profiteroles | Vanilla Pastry Cream, Bourbon Infused Chocolate Sauce, Walnut Crumble

$50. PER PERSON

PURCHASE TICKETS HERE!

EMAIL AMBER@SODELCONCEPTS.COM FOR MORE INFORMATION

Join us for an exciting wine dinner at Northeast Seafood Kitchen! Dave Dahme, managing partner of PIO Imports, importers of quality Italian wines, will showcase 5 of their Italian gems. Chef Ryan has put together an outstanding five course menu to match these delicious wines. Make your reservations now, as this dinner will sell out. To learn more about PIO Imports, Click Here.

First Course

Scallop Crudo

Blistered Tomato, Basil, Pine Nuts, Olive Oil

Elmo Pio, Prosecco, Friuli

Second Course

 Fried Olives & Anchovies

Tapenade, Whipped Goat Cheese

Pio Cesare, Cortese, Gave, Piemonte

Third Course

Sausage & Clam Cioppino

Tomato Broth, Herbs, Toast

Pio Cesare, 'Rosy', Nebbiolo/Syrah, Langhe

Fourth Course

Slow Roasted Short Rib Ragu

Aromatic Vegetables, Parmesan Polenta

Pio Cesare, Nebbiolo, Barolo, Piemonte 

Dessert

 Zabaione

Raspberry, Almonds

Pio Cesare, Moscato d'Asti, Piemonte

$114 / person, includes Gratuity

PURCHASE TICKETS HERE!

Email jonathan@sodelconcepts.com with any questions.

Join us at Northeast Seafood Kitchen for our Easter Lobster Bake! The lobster bake starts promptly at noon, but feel free to come early for a cocktail beforehand!

Each ticket includes:

• One 1.25LB Lobster

• Mussels

• Clams

• Sausage

• Corn

• Potatoes

• Hush Puppies

• Beer Broth and Butter

$65 per person.

CLICK HERE TO PURCHASE TICKETS!

We will also have $5 mimosas, $8 Bloody Mary’s and blueberry bundt cakes available for sale!

Join us for Easter Brunch at Bluecoast Rehoboth! We will be serving an a la carte brunch menu.

To make a reservation please email michaelk@sodelconcepts.com or call (302) 278-7395

Chicken & Biscuits...24

Homemade Buttermilk Biscuits, Crispy Bacon, country fried chicken, sausage gravy

Lobster & Eggs...38

Soft scrambled farm eggs, butter poached lobster, avocado toast, radish, blossoms

Classic Eggs Benedict...26

Griddle ham, two poached eggs, toasted English muffin, BCR home fries, watercress, Bernaise Sauce

Cinnamon roll French toast...22

Cream cheese whip, Cinnamon Toast Crunch, salted honey caramel, whipped butter

Potato latkes...18

Crème fraiche, gravlax, dill mustard, red onion, capers

Join us for Easter Brunch at Bluecoast Bethant! We will be serving an a la carte brunch menu along with our full menu.

To make a reservation please email collin@sodelconcepts.com or call (302) 539-7111

FEATURED BRUNCH SPECIALS:

16 | Scotch Eggs Pork Sausage, Sage, Seasoned Bread Crumbs, Truffle Dijonnaise

17 | House Cured Salmon Gravlax Shallot, Capers, Olives, English Cucumber, Dill Aioli, Pumpernickel Points

19 | Egg White Omelette Tomato, Spinach, Feta, Lyonnaise Potatoes, Fresh Fruit & Honey Mascarpone

29 | Chesapeake Benedict Poached Eggs, Broiled Crab Cakes, Hollandaise, Old Bay, Lyonnaise Potatoes

32 | Lobster Quiche Gruyere, Chives, Lobster & Fennel Velouté, Fresh Fruit & Honey Mascarpone

21 | Baked French Toast Candied Walnuts, Whipped Honey Butter, Maple, Fresh Fruit, Bacon or Sausage

26 | Grilled Atlantic Salmon Roasted Evans Farm Asparagus, Lyonnaise Potatoes, Bearnaise Sauce

05 | Brunch Sides Bacon | Breakfast Sausage | Lyonnaise Potatoes | Fresh Fruit & Honey Mascarpone

Join us for Easter Brunch at Catch 54! We will have an a la carte brunch menu available.

 
9 | Catch Fruit Parfait Vanilla Yogurt, Toasted Oats, Fresh Berries, Maple Honey, Basil

9 | Fried Scrapple

16 | Smoked Salmon Avocado Toast  Shaved Red Onion, Marinated Cucumber, Everything Spice

18 | Bacon and Swiss Quiche Spinach, Caramelized Onion, Pastry Crust, Dressed Simple Salad

26 | Crab Benedict Toasted Ciabatta, English Muffin, Poached Eggs, Canadian Bacon, Hollandaise, Old Bay

22 | Chicken and Waffles Buttermilk Fried Chicken Breast, Belgian Waffle, Honey Butter, Maple Syrup  

18 | Brunch Burger Brown Sugar Bacon, Fried Egg, Hashbrown, American Cheese

Join us for our Easter Sunday Breakfast Buffet at the Cottage Cafe!

Brunch will run from 9AM to 1PM!

BREAKFAST BUFFET MENU | $23 PER PERSON, KIDS $12

BUFFET MENU

BAKED FRENCH TOAST

BELGIUM WAFFLES

SCRAMBLED FARM EGGS

SAUSAGE BISCUITS & GRAVY

COTTAGE POTATO & ONION HASH

PORK SAUSAGE & HICKORY SMOKED BACON

FRESH FRUIT, YOGURT & GRANOLA

HOUSE BAKED MUFFINS & PASTRIES

OMELET STATION

FARM FRESH EGGS

CHEDDAR JACK | SWISS | MOZZARELLA

SAUTEED MUSHROOMS | ONIONS | SWEET BELL PEPPERS | SPINACH | TOMATOES

JALAPENOS | BACON | HAM | SAUSAGE

HOUSE SALSA | SOUR CREAM

UPCOMING BRUNCH BUFFETS:

SUNDAY MAY 11 - MOTHER’S DAY BRUNCH

Join us at Catch 54 for a special Spring wine dinner benefiting SoDel Cares, the philanthropic arm of the SoDel Family. SoDel Cares gives money to local organizations that assist children, at risk youth and adults, and the elderly. Proceeds from this dinner will be donated to SoDel Cares to contribute in a positive way to the communities where we do business. Pamela Bernd will guide us through 5 delicious wines from this esteemed vineyard & winery. Chef Todd has created a wonderful 5-course menu to compliment these Sonoma County gems. Make your reservation now, as this dinner will sell out. To learn more about SoDel Cares, Click Here. To learn more about AVV, Click Here.

We are proudly sponsored by the Delaware Community Foundation.

First Course

Potato Soup

Spring Onions, Cheddar Croutons

AVV, Dry Rosé of Sangiovese, Sonoma 2023

Second Course

Seafood Imperial

Scallops & Crab, Bacon, Old Bay, Panko Crust, Chives

AVV, Chardonnay, Alexander Valley 2023

Third Course

Roasted Beets & Burrata

Crisp Greens, Pistachios, Truffle Honey Vinaigrette

AVV, Merlot, Alexander Valley 2021

Fourth Course

Lamb Tenderloin

Wild Mushroom Risotto, Mustard Thyme Cream

AVV, ‘Cyrus’ Red Blend, Alexander Valley 2020

Dessert

Chocolate Pretzel Cheesecake

Peanut Butter, Pretzel Chex Crunch, Mint Whipped Cream

AVV, ‘Sin Zin’ Zinfandel, Sonoma 2019

$114 / person, includes Gratuity

PURCHASE TICKETS HERE!

Email kaya@sodelconcepts.com with any questions.

Join us at Lupo Italian Kitchen for a Spring wine dinner! Amanda Page from Banville Wine Merchants will showcase five thoughtfully selected wines from esteemed Italian producers. Chef Jeff has put together a beautiful five course menu to match. Make your reservations now as this dinner will sell out. To learn more about Banville Wine Merchants, please click here..

First Course

Salmon Rillette

Pear, Almond Crostini, Chive

Terlano, ‘Tradition’ Pinot Bianco, Alto Adige

Second Course

Mussels Escabeche

Herbs, Bell Pepper, EVOO, Grilled Focaccia

Montecappone, Verdicchio dei Castelli di Jesi, Marche

Third Course

Duck Confit

Aerated Nduja Potatoes

Pala, ‘Centosere’ Cannonau, Sardegna

Fourth Course

Lamb Chops

Sweet Potato Mash, Chocolate Chili Sauce

Tolaini, ‘Al Passo’ Super Tuscan/ Red Blend, Toscana

Dessert Course

Olive Oil Cake

Oat Streusel, Campari Frosting

Bianca Vigna, Spumante Rosa Prosecco, Veneto

$95 PER PERSON.

PURCHASE TICKETS HERE!

Email alexc@sodelconcepts.com with any questions.

Join us for a cooking demo on Wednesday, April 9th from 5-7pm!

Please join us at 5pm for a cocktail hour and the demo will start promptly at 6pm with complementary bites.

Seating for this event is limited to 60 guests. Reservations are required.

Please email jonathan@sodelconcepts.com to make your reservation!

Join us in the Library at Bluecoast Rehoboth for a very special wine dinner. Two revered Napa Valley producers join forces to bring us amazing selections from Truchard & PlumpJack. Anthony Truchard & Ben Sandstrom will join us from California to share these incredible wines which have been thoughtfully paired with an amazing 5-course menu from Executive Chef Zach. This event has limited seating, so make your reservation before it sells out! To learn more about Truchard Vineyards, click here. To learn more about PlumpJack Winery, click here.

First Course

Rock Shrimp Salad

Lychee, Grapefruit, Frisee, Radish

The Shepherd, Sauvignon Blanc, Carneros

Second Course

Maine Lobster Gnocchi

Butter Poached Lobster, English Peas, Crispy Gnocchi, Pea Shoots

PlumpJack , ‘Reserve’ Chardonnay, Napa Valley

Third Course

Roast Lamb

Eggplant Puree, Labneh, Pomegranate, Sumac

Truchard, Pinot Noir, Carneros

Fourth Course

Grilled Prime Onglet

Wild Mushroom Marmalade, Bone Marrow Flan, Rosemary Demi

Cade, Cabernet Sauvignon, Howell Mountain

Dessert Course

Vanilla Poached Pear

Syrah Syrup, Cracked Pepper Ice Cream, Blackberries, Mint

Truchard, Syrah, Carneros

$179 per person, includes gratuity.

CLICK HERE TO PURCHASE!

Email, michaelk@sodelconcepts.com, for more information.

11:00am-2:00pm

With delicious brunch features by Chef Charlie & MUSIC BY DJ ZIP

MENU

$5.00 MIMOSAS & BLOODY MARY’S

$16-TOASTER STRUDELS

Puff Pastry, Mixed berry filling, Cream Cheese Icing, fruit and yogurt parfait

$16-SPRING FRENCH OMELETTE

Cooper Cheese,spinach,ham,feta, chives, home fries

$14 - YAWN STUFFER SLIDERS

House Made biscuits, Sausage, White Cheddar , Spicy Maple ,home fries

$15 SWEET POTATO SHORT STACK

Cinnamon maple whip cream, powdered sugar, candied pecans Side of bacon

Join us for an exciting wine dinner at Northeast Seafood Kitchen! Clement Gaspard will take us on a journey through Southwest France with wines from importer Lionel Osmin et Cie. Chef Ryan has put together an outstanding five course menu to match these delicious wines. Make your reservations now, as this dinner will sell out. To learn more about Lionel Osmin et Cie, Click Here.

First Course

Whipped Brie Toast

Strawberry Preserves, Honey, Almonds, French Bread

Villa La Vie en Rose, Negrette, South West France 

Second Course

 Crispy Haddock

Persillade, Herb Salad, Lemon Oil

Villa Cote d'Argent, Sauvignon Blanc, Gascogne 

Third Course

Coq au Vin

Stewed Vegetables, Lardons, Pommes Purée

Le Pouvoir des Fleurs, Rouge, South West France 

Fourth Course

Beef Wellington

Mushroom Duxelles, Demi-Glace

Villa des Causses, Malbec, Comte Tolosan

Dessert

 Warm Pineapple Cake

Bourbon Lacquer,  Vanilla Whip

Villa Chambre d'Amour, Gros Manseng & Sauvignon Blanc, Gascogne

$95 per person.

CLICK HERE TO PURCHASE TICKETS

Email jonathan@sodelconcepts.com with any questions.

Join us at Fish On for an early Spring wine dinner! Nicholas Sharp will guide us through wine selections from the Jackson Family Portfolio paired thoughtfully with Chef Ian’s 5-course menu. To learn more about Jackson Family Wines, Click Here.

First Course

Roasted Asparagus

Oven Dried Tomatoes, Toasted Pine Nuts, Parmesan

Crowded House, Sauvignon Blanc, Marlborough, NZ

Second Course

Smoked Chicken & Mushroom Dumpling

Roasted Garlic Jus, Chive

Siduri, Pinot Noir, Willamette Valley, OR

Third Course

Country Ham

Spring Peas, Radish, Potato Puree, Taleggio

Tenuta di Arceno, Chianti Classico Riserva, Toscana

Fourth Course

Braised Lamb Shank

White Beans, Artichoke, Charred Onion

Stonestreet, 'Estate Vineyards', Cabernet Sauvignon, Alexander Valley, CA

Dessert Course

Coconut Cheesecake

Rhubarb Compote

La Crema, Brut Rose, Russian River Valley, CA

$95 / PERSON

PURCHASE TICKETS HERE!

EMAIL MARK@SODELCONCEPTS.COM FOR MORE INFORMATION

Join us at Lupo Italian Kitchen for a very special event! Count Manfredo, owner of this epic estate and winery will guide us through a tasting of their diverse and delicious wine portfolio. Light bites are also included! To learn more about Conti di San Bonifacio, click here.

This event will begin promptly at 1pm.

$45 / person

CLICK HERE TO PURCHASE TICKETS

Email alexc@sodelconcepts.com with any questions.

Join us for a special wine dinner at Catch 54! Owner and friend, Count Manfredo, will guide us through five of his beautiful wines paired perfectly with a menu by Chef Todd. Make your reservation now, as this dinner will sell out. To learn more about Conti di San Bonifacio, Click Here..

First Course

ROASTED SECKEL PEARS

Prosciutto, Blue Cheese, Pistachios, Honey

Conti di San Bonifacio, Rosato, Toscana 2023

Second Course

TUNA CRUDO

Orange, Calabrian Chile, Sweet Onion, Crispy Shallot

Conti di San Bonifacio, Pinot Grigio, Veneto 2023

Third Course

ARANCINI

Three Cheeses, Arrabbiata Sauce

Conti di San Bonifacio, ‘Monteregio’, Sangiovese, Toscana 2021

Fourth Course

WHITE BOLOGNESE

Veal, Pork, Pancetta, Fussilioni, Cream, Herbs

Conti di San Bonifacio, ‘Sustinet’, Syrah, Toscana 2016

Dessert

AFFOGATO

Banana Ice Cream, Hazelnut Chocolate Crunch, Espresso

Conti di San Bonifacio, Prosecco, Veneto

PURCHASE TICKETS HERE!

Email kaya@sodelconcepts.com with any questions.

Join us for an exciting cocktail dinner in the festive tequila room at Papa Grandes. Monica Snyder from Espanita will guide us through four of their artisanal tequilas. Chef Emeley has put together an outstanding menu to match these incredible tequilas. Make your reservations now, as this dinner will sell out. To learn more about Espanita, Click Here.

First Course

Coctel De Tuna

Tomato, Red Chili, Avocado, Tortilla Chips

  Aloe Spritz Aloe Water, Espanita Lime, Lime Juice, Agave, Splash of Soda

Second Course

Sweet Corn & Cheese Empanadas

Yukon Potato, Chili Rajas, Salsa Verde

 Aperol Paloma Espanita Blanco, Aperol, Grapefruit, Elderflower Liqueur

Third Course

Al Pastor

Slow Roasted Pork Shank, Cilantro & Roasted Garlic Rice, Pineapple Mojo

  Al Pastor Margarita Espanita Pineapple, Cilantro, Basil, Lime, Agave

Dessert

Toasted White Chocolate Blondie

Cinamon Ice Cream, Dulce De Leche, Almonds

Banana Bread Old Fashioned Espanita Anejo, Crème De Banana, Chocolate Bitters

$79 PER PERSON

PURCHASE TICKETS HERE!

Email neal@sodelconcepts.com for reservations and more information.

Join us at Lupo Italian Kitchen for another amazing wine dinner! Heather Shapiro from Vias Imports will showcase five thoughtfully selected wines from esteemed Italian producers. Chef Jeff has put together a beautiful five course menu to match. Make your reservations now as this dinner will sell out. To learn more about Vias Imports Ltd., please click here.

First Course

Artichokes

Artichoke Cream, Grilled Artichokes, Pickled Artichokes, Mint

Acinum, Prosecco, Veneto 

Second Course

Lasagna di Mare

Crab, Shrimp, Clams, Spinach, White Sauce

Bruni, 'Plinio', Vermentino, Toscana

Third Course

Ricotta Toast

Guanciale, Blackberry Agrodolce, Sorrel, Garlic Crunch, EVOO

Poderi Luigi Einaudi, Dolcetto di Dogliani, Piemonte

Fourth Course

Stuffed Veal

Nduja Stuffing, Red Wine Hollandaise

Camigliano, Brunello di Montalcino, Toscana

Dessert Course

Fruit Carpaccio

Strawberry, Raspberry, Red Grape, Pomegranate, Sweet Crema, Saba

Marenco, 'Pineto', Brachetto d'Acqui, Piemonte

$95 PER PERSON.

PURCHASE TICKETS HERE!

Email alexc@sodelconcepts.com with any questions.

Join us in the Library at Bluecoast Rehoboth for an amazing end of winter wine dinner! Patrick Raum, portfolio manager for Vineyard Brands, will be showcasing five thoughtfully selected wines from incredible producers in the Southern Hemisphere. Executive Chef Zach has put together an awesome five course menu to match. This event has limited seating, so make your reservation before it sells out! To learn more about Vineyard Brands, click here.

First Course

Seared Scallops

Sweet Pea Puree, Matchstick Potatoes, Roasted Shallot, Citrus Coulis

Mohua, Sauvignon Blanc, Marlborough, NZ 2023 

Second Course

Stuffed Quail

Short Grain Rice, Dried Currant, Almond, Rouge Reduction

Tahuan, Malbec, Mendoza, ARG 2022

Third Course

Braised Wagyu Beef Cheeks

Rosemary & Parmesan Polenta, Charred Broccolini, Truffle Demi

Miguel Torres, 'Andica', Carmenere, Maule Valley, Chile 2022

Fourth Course

Monkfish Osso Buco

Braised Bone-In Monkfish, Saffron Risotto, Lemon Gremolata

Stark-Condé, Cabernet Sauvignon, Stellenbosch, South Africa 2020

Dessert Course

Peach Upside Down Cake

Cookie Butter, Whipped Ganache, Cornflake Melk Crumb

MAN Family Wines, 'Free-Run Steen', Chenin Blanc, Cape Coast, South Africa 2024

$95 per person.

PURCHASE TICKETS NOW!

Email, michaelk@sodelconcepts.com, for more information.

JOIN US ON WEDNESDAY, FEBRUARY 26 AT CRUST & CRAFT FOR A BEER DINNER WITH TRöEGS INDEPENDENT BREWERY!

John Trogner, Owner & Brewmaster, will guide us through a 4-course dinner showcasing amazing beers from this esteemed PA brewery. Chef Maurice & Chef Bruce have created a thoughtfully paired menu. Reserve now, this will sell out! To learn more about Troegs, please click here!

$60 / person

1st Course

Beef Tenderloin Tartare

Root Vegetable Ash, Smoked Oyster Mayonnaise, Quail Yolk, Fried Bread

 TRÖEGS ‘SUNSHINE’ PILS

2nd Course

Wood Roasted Savoy Cabbage

Anson Mills Soft White Grits, Black Eyed Peas, Smoked Ham Hocks & Pork Neck Stew

TRÖEGS, NUGGET NECTAR

3rd Course

Chicken Liver Rigatoni

Baby Arugula, Confit Tomatoes, Hen of the Woods, Onions, Sage, Pecorino

 TRÖEGS ‘GRAFFITI HIGHWAY’ HAZY IPA

4th Course

Buttermilk Pie

Candied Pecans, Shortbread Crust, Molasses Whipped Cream

 TRÖEGS ‘TROEGENATOR’ DOUBLE BOCK

PURCHASE TICKETS HERE!

Email chloe@sodelconcepts.com with any questions.

JOIN US ON SUNDAY, FEBRUARY 23rd AT CRUST & CRAFT FOR OUR MONTHLY BRUNCH CLUB!

With delicious brunch features, music by DJ Zip, and brunch cocktails + beers!

$5.00 MIMOSAS & BLOODY MARY’S

MENU coming soon!!

Join us for an exciting wine dinner at Northeast Seafood Kitchen! Mike Riego will introduce us to the diverse portfolio of HB Wine Merchants, producer and importer of fine European wines. Chef Ryan Cunningham has put together an outstanding five course menu to match these delicious wines. Make your reservations now! To learn more about HB Wine Merchants, Click Here.

First Course

Beausoleil Oysters

Caviar, Aerated Potato

Chateau Pilet Blanc, Bordeaux, FR 2023

Second Course

Gruyere Fritters

Lemon Aioli

Rene Gonthiez, 'Les Trois Pecheurs', Burgundy, FR 2019

Third Course

Glazed Pork Ribs

Lingonberries, Whipped Brie

Lucashof, Pinot Noir, Pfalz, GR 2021

Fourth Course

Cocoa Braised Veal

Blue Cheese Risotto Cake, Blackberry Preserves

Fattoria di Basciano, 'I Pini' Rosso, Tuscany, IT 2021

Dessert

Citrus Pound Cake

Orange Glaze, Vanilla Chantilly

Fattoria di Basciano, 'Vin Santo', Tuscany, IT 2016

$95 per person.

PURCHASE TICKETS HERE!

Email jonathan@sodelconcepts.com with any questions.

Join us for our Sunday Breakfast Buffet at the Cottage Cafe!

Breakfast will run from 9AM to 1PM!

BEAKFAST BUFFET MENU | $23 PER PERSON, KIDS $12

BUFFET MENU

BAKED FRENCH TOAST

BELGIUM WAFFLES

SCRAMBLED FARM EGGS

SAUSAGE BISCUITS & GRAVY

COTTAGE POTATO & ONION HASH

PORK SAUSAGE & HICKORY SMOKED BACON

FRESH FRUIT, YOGURT & GRANOLA

HOUSE BAKED MUFFINS & PASTRIES

OMELET STATION

FARM FRESH EGGS

CHEDDAR JACK | SWISS | MOZZARELLA

SAUTEED MUSHROOMS | ONIONS | SWEET BELL PEPPERS | SPINACH | TOMATOES

JALAPENOS | BACON | HAM | SAUSAGE

HOUSE SALSA | SOUR CREAM

UPCOMING BREAKFAST BUFFETS:

SUNDAY MARCH 16

SUNDAY APRIL 20 - EASTER

SUNDAY MAY 11 - MOTHER’S DAY

Join us at Fish On for a special wine dinner benefiting SoDel Cares, the philanthropic arm of the SoDel Family. SoDel Cares gives money to local organizations that assist children, at risk youth and adults, and the elderly. Proceeds from this dinner will be donated to SoDel Cares to contribute in a positive way to the communities where we do business. Karen Clayton from Oak Ridge Winery will guide us through five wine selections paired beautifully with Chef Ian’s menu. To learn more about SoDel Cares, Click Here. To learn more about Oak Ridge Winery, Click Here.

We are proudly sponsored by the Delaware Community Foundation.

First Course

Fennel & Orange Salad

Toasted Almonds, Feta

Maggio Family Vineyards, Rose, Lodi 2023

Second Course

Smoked Salmon

Crispy Beets, Red Onion, Micro Arugula, Mascarpone

Blazon, Chardonnay, Lodi 2021

Third Course

Glazed Pork Ribs

Warm Potato Salad, Plum BBQ Sauce

Old Soul Vineyards, Pinot Noir, Lodi 2022

Fourth Course

Slow Braised Beef Cheeks

Parsnip Puree, Roasted Winter Vegetables, Demi-Glace

East Side Crossing, Cabernet Sauvignon, Lodi 2021

Dessert Course

Chocolate Torte

Coconut, Pecan, Vanilla Anglaise

OZV, 'Old Vine' Zinfandel, Lodi 2021

$95 / PERSON

PURCHASE TICKETS HERE!

EMAIL MARK@SODELCONCEPTS.COM FOR MORE INFORMATION

Join us for a winter wine dinner at Catch 54! Winemakers, Sean & Joanna Castorani, will showcase five amazing mountain wines from California’s best vineyards. Chef Todd has put together an outstanding five course menu to match these delicious gems. Make your reservation now, as this dinner will sell out. To learn more about Model Farm Wines, Click Here.

First Course

Whipped Goat Cheese

Bresaola, Honeycomb, Apricot, Almonds, Goat Cheddar, Crostini

Model Farm, Chardonnay, Mendocino Ridge 2021

Second Course

Chincoteague Clam Cioppino

Crab, Fennel Salad, Roasted Tomato, Crab Butter, Toast Point

Model Farm, 'PM Staiger' Chardonnay, Santa Cruz Mtns 2019  

Third Course

Wedge

Crisp Iceberg, Toasted Walnuts, Dark Rye Crumbs, Shaved Shallots, Gorgonzola, Green Goddess, Crème Fraiche, Simple Vinaigrette

Model Farm, Pinot Noir, Mendocino Ridge 2023

Fourth Course

Crispy Pan Seared Duck Breast

Five Spice Glazed, Yam Soubise, Crispy Root Vegetables, Black Berry Jam

Model Farm, Syrah, Petaluma Gap 2018

Dessert

Salted Dark Chocolate Tart

Frosted Berries, Whipped Cream, Chocolate Crunch, Cocoa Dust

Model Farm, 'La Cruz', Syrah 2019

PURCHASE TICKETS HERE!

$95 PER PERSON

Email kaya@sodelconcepts.com with any questions.