JOIN US ON WEDNESDAY, APRIL 29 AT CRUST & CRAFT FOR A BEER DINNER FEATURING VIRGINIA BREWERY, ASLIN BEER COMPANY!

Chef Bruce & Chef Maurice have created a delicious 4-course menu. Adam Shepherd from Aslin Beer Co. will guide us through paired beers from their portfolio. Make your reservation today!

To learn more about Aslin Beer Co, please click here!

$72 / person, INCLUDES GRATUITY

1st Course

Drunkin’ Chilled Oysters

Beer Brined Raspberry Points, Guava Granita, Finger Lime, Shaved Jalapeno

 Clear Nights, American IPA - 7%

2nd Course

Barrel Cut Ribeye Steak

Coco Rubbed Steak, Arroz Rojo, Mole Sauce

 Swell Maneuvers, Mexican-Style Lager – 4.5%

3rd Course

Pan Seared Halibut

Citrus Salsa, Blood Orange, Grapefruit & Tangerine, Spring Leeks  

 Orange Starfish, Hazy IPA – 6.5%

4th Course

Blueberry Upside Down Cake

Rhubarb Cilantro Ice Cream, Honeycomb Sugar Shard, Honey Suckle  

 Daddy Juice, Fruited Sour Ale – 6%

 $72 / includes gratuity

PURCHASE TICKETS HERE!

Email chloe@sodelconcepts.com with any questions.

TRIVIA EVERY TUESDAY AT THE COTTAGE

Bring your friends in for Trivia with TNT Games at the Cottage Cafe every Tuesday from 6-8pm!

SoDel Concepts & Woodford Reserve Bourbon’s 5th 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 Reserve Bourbon, will benefit SoDel Cares. With each ticket, you will get to sample food & cocktail pairings from 8 different SoDel Concepts 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.

Participating Restaurants:

Fish On, Bluecoast Bethany, Bluecoast Rehoboth, Matt’s Fish Camp Lewes, Crust & Craft, Papa Grande’s, Catch 54, Northeast Seafood Kitchen

$55. PER PERSON

THIS EVENT HAS SOLD OUT!

EMAIL AMBER@SODELCONCEPTS.COM FOR MORE INFORMATION

Join us for an exciting wine dinner at Northeast Seafood Kitchen! We are thrilled to have Denise Trione guide us through an incredible wine lineup from esteemed Sonoma County producer, Trione Vineyards & Winery. Chef Ronnie has created an incredible 5-course menu to showcase these gems. Make your reservations today!

To learn more about Trione, Click Here.

First Course

Cheese & Crackers

‘Cowgirl Creamery’ Mt. Tam Triple Cream, Bay Road Rosemary & Dill Crunchy Crackers

Apricot & Canary Melon Marmalade

Trione, ‘River Road Ranch’ Sauvignon Blanc, Russian River Valley 2023

Second Course

Oak Smoked Rockfish

Ruby Beet Cure, ‘East View Farms’ Mizuna, Baby Gold Beets

Tangelo Supreme Preserved Meyer Lemon Vinaigrette

Trione, ‘River Road Ranch’ Chardonnay, Russian River Valley 2020

Third Course

Game Hen Coq au Vin

Local Mushrooms, Spring Carrots, Cipollini Onions, Garlic, Thyme, Petaluma Butter

Trione, ‘River Road Ranch’ Pinot Noir, Russian River Valley 2020

Fourth Course

Roasted Lamb Tenderloin

Herb & Garlic Crusted, Local Asparagus, Parsnip & Rutabaga Puree, Mulberry Demi

Trione, ‘Geyersville Ranch’ Henry’s Blend, Alexander Valley 2018

Dessert

Cherry Clafoutis

Maple Bacon Ice Cream, Marcona Almond Crumble, Luxardo Cream

Trione, ‘Flatridge Ranch’ Zinfandel, Sonoma Coast 2018

$114 PER PERSON, INCLUDES GRATUITY

PURCHASE TICKETS HERE!

Email jonathan@sodelconcepts.com with any questions.

TRIVIA EVERY TUESDAY AT THE COTTAGE

Bring your friends in for Trivia with TNT Games at the Cottage Cafe every Tuesday from 6-8pm!

Join us for a Spring wine dinner with incredible views at Catch 54! Chef Todd has created a delicious 5-course menu pair with incredible wines from our friend, Count Manfredo. He will be here from Italy to guide us through this beautiful lineup. Make your reservation today!

To learn more about Conti di San Bonifacio, Click Here

First Course

LOCAL BUTTER LETTUCE

Walnut Crunch, Black Pepper Pecorino, Sugar Snap Peas, Charred Ramp Ranch

Conti di San Bonifacio, Prosecco, Veneto

Second Course

TUNA TARTELLETTA

Caviar, Tomato, Micro Flowers, Sesame, Watercress Pesto

Conti di San Bonifacio, Pinot Grigio, Veneto

Third Course

LAMB FRITTELLE

Goat’s Milk Cheddar, Pecorino, Salsa Agresto, Raisin, Parsley, Almond

Conti di San Bonifacio, ‘Docet’ Rosso, Toscana

Fourth Course

SEARED LOCAL BLACK BASS

White Polenta, Charred Green Garlic Jus , Orange Gremolata

Conti di San Bonifacio, Sangiovese, Toscana

Dessert

SWEET CORN ZEPPOLE

Dark Chocolate Espresso Dip, Popcorn Sugar

Conti di San Bonifacio, ‘Monteregio’, Toscana

$114 PER PERSON, INCLUDES GRATUITY

PURCHASE TICKETS HERE!

Email julianna@sodelconcepts.com with any questions.

Frank ‘ELVIS’ Raines once a month at the Cottage

Elvis is in the building tonight!! Join us at the Cottage for dinner and a show tonight from 5-8PM!

TRIVIA EVERY TUESDAY AT THE COTTAGE

Bring your friends in for Trivia with TNT Games at the Cottage Cafe every Tuesday from 6-8pm!

Treat Mom to the brunch she deserves! Come celebrate with us at Catch 54.

We will be serving an a la carte brunch menu along with our full menu.

To make a reservation please email julianna@sodelconcepts.com or call (302) 436-7600

MENU COMING SOON!

TRIVIA EVERY TUESDAY AT THE COTTAGE

Bring your friends in for Trivia with TNT Games at the Cottage Cafe every Tuesday from 6-8pm!

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

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

BCR EASTER BRUNCH MENU

18 | Farmhouse Toast

24hr Pork Belly, Marinated Heirloom Tomatoes, Avocado, Soft Scramble Eggs, Shaved Radish, Home Fries, Fresh Fruit

20 | Fried Dumplings

Lobster, Milton Scrapple, Soft Scrambled Eggs, Caramelized Onions, Spicy Ketchup

22 | Banana Foster French Toast

Banana Custard, Caramelized Bananas, Candied Walnuts, Whipped Butter, Fresh Fruit

24 | Fried Chicken & Beignets

Buttermilk-Soaked Chicken Thighs, House Beignets, Maple Syrup, Powdered Sugar

36 | Big Fat Crabcake Benedict

Poached Egg, Spinach, English Muffin, Hollandaise Sauce, Old Bay, Home Fries, Citrus Side Salad

16 | Carrot Smith Island Cake

7 Layer Carrot Cake, Butter Cream, Chocolate Crumb

Join us for Easter Brunch at Bluecoast Bethany! 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

Blue Coast Easter Brunch  

Starters 

Baked French Toast......................................................21 

Candied Walnuts, Whipped Honey Butter, Maple Syrup 

Fresh Berries, Bacon 

Parfait..........................................................................14 

Strawberries, Blueberries, Raspberries, Vanilla Greek Yogurt  

Chia Seed-Granola Crumble, Local Honey Drizzle 

Bagels & Lox.................................................................15  

Smoked Salmon, Bagel Chips, Pickled Red Onion, Capers, Dill 

Horseradish Creme Fraiche 

Mains 

3 Egg French Omelet.....................................................23 

Asparagus, Spring Peas, Shallot, Maitake Mushrooms, Chevre 

Tendrils Pulgra Butter, Crème Fraiche, Yukon Gold Hash  

Add Caviar Hackleback $36 

Buttermilk Biscuits & Lobster Gravy..............................31 

Tarragon Bechamel Sauce, Melted Leeks, Green Onions, Yukon Gold Hash 

Spring Harvest Quiche..................................................21 

Melted Leeks, Gruyere Cheese, Spinach, Shaved Asparagus  

Tomato Jam & Delicate Greens Salad, Yukon Gold Hash  

Colossal Crab Eggs Benedict........................................29  

Toasted Buttermilk Biscuit, Pancetta, Spinach, Avocado  

Old Bay Hollandaise, Chives, Yukon Gold Hash 

Local Bibb Salad…………...............................................25  

Poached Chicken Breast, Moody Blue, Strawberries, Candied Pecans  

Crispy Shallots, White Balsamic-Honey Vinaigrette 

Sides 

Buttermilk Biscuits Whipped Butter & Jam......................05 

Applewood Smoked Bacon...........................................05 

Cup of Fresh Berries.....................................................08 

House Made Sourdough Toast Whipped Butter...............06   

Yukon Gold Hash………………………………………...............06   

Join us for Easter Brunch at Catch 54! We will have an a la carte brunch menu available. Give us a call at 302-436-8600 or visit our website to make a reservation.

APPETIZERS:

· Strawberry Blintzes, Vanilla Cream Cheese Filling, Fresh Mint, Lemon Curd

· Old Bay Siracha Candied Bacon, Cayenne Maple Drizzle

· Avocado Toast, Fresh Tomato and Citrus Segments, Shaved Radish, Baby Basils

· Smoked Salmon Lox Surf Bagel Smorgasbord, Shaved Red Onion and Chalupa, Veggie Cream Cheese Smear, and Crispy Capers

Entrée

· Big Fat Buttermilk Old Bay Biscuit, Creole Spiced Shrimp and Chorizo Gravy

· Farm Fresh Frittata, Asparagus and Chevre, Sweet Basil, Tomato Relish, House Hash

· Catch 54 Crab Scramble, Wilted Garlic Spinach, Old Bay Butter Texas Toast, House Hash

· Chicken and Waffle, Banana Miso Butter, Sticky Cider Bourbon Maple Glaze

SIDES:

· House Potato Hash

· Old Bay Texas Toast

· Crispy Bacon Strips

· Jello Fruit Cup

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

Brunch will run from 9AM to 1PM!

BEAKFAST BUFFET MENU | $26 PER PERSON, KIDS $14

BUFFET MENU

BAKED FRENCH TOAST

BELGIUM WAFFLES

SCRAMBLED FARM EGGS

HOUSE MADE SAUSAGE

BISCUITS & GRAVY

COTTAGE POTATO & ONION HASH

HICKORY SMOKED BACON

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 10 - Mother’s Day Brunch

Join us at Lupo Italian Kitchen for a beautiful dinner pairing five amazing wines with a thoughtfully curated menu by Chef Jeff. Matt Nelling from Skurnik Wines & Spirits will guide us on a wine journey through Italy. Make your reservations today!

To learn more about Skurnik Wines & Spirits, please click here...

First Course

Crab Salad

Puff Pastry, Peppers, Frisée, Black Garlic

La Giustiniana, 'Terre Antiche', Gavi del Comune di Gavi, Piemonte 2024

Second Course

Mackerel

Fennel, Cucumber, Lemon, Basil Yogurt

Erne, Vermentino, Toscana 2024

Third Course

Roasted Quail

Tomato Onion Stew, Spiced Mascarpone Cream

Masserie Dugento, 'Salento Rosso', Primitivo, Puglia 2022

Fourth Course

Fried Eggplant

Whipped Goat Cheese, Amatriciana

Torre Mora, 'Cauru', Etna Rosso, Sicilia 2022

Dessert Course

Lemon Pound Cake

Candied Pecans, Vanilla Gelato, Frosting

Vigneti Del Sole, 'Peperino', Spumante Extra Dry, Veneto NV

$114 PER PERSON, INCLUDES GRATUITY

PURCHASE TICKETS HERE!

Email alexc@sodelconcepts.com with any questions.

TRIVIA EVERY TUESDAY AT THE COTTAGE

Bring your friends in for Trivia with TNT Games at the Cottage Cafe every Tuesday from 6-8pm!

10:00am-2:00pm

With delicious brunch features & MUSIC BY DJ ZIP

MENU

$5.00 MIMOSAS & BLOODY MARY’S

$16 Chicken and Waffles 

Southern Fried Chicken Tenders Sage Waffle Spicy Maple 

$18 Eggs Purgatory 

Sunny Egg Rustic Tomato Basil Peppers & Onions Spicy Sausage Grilled Bread
$14 Avocado toast 

Sliced avocado , marinaded tomatoes and red onions , feta , shaved hard egg and balsamic glaze charred ciabatta

$16 Big Breakfast 

2 eggs bacon pancakes home fries maple syrup 
$18 Grandpa Pie 

Peppercorn gravy, Scrambled Eggs, Sausage, Bacon, 5 Cheese blend Grandma Crust

$15 Banana Bread French Toast

-House Banana bread pecans banana foster cream powder sugar

Join us for an exciting wine dinner at Northeast Seafood Kitchen! Anthony Truchard will join us to showcase wines from esteemed Napa producer, Truchard Vineyards. Chef Ronnie has created an incredible 5-course menu to match. Make your reservation today!

To learn more about Truchard Vineyards, Click Here.

First Course

Delaware Oysters ‘On The Half Shell’

Red Onion, Cape Gooseberry, Fresno Pepper, Ugli Fruit & Pink Pepper Mignonette

Truchard, 'The Shepherd' Sauvignon Blanc, Carneros

Second Course

Roasted Duck Breast

Duchess Potatoes, Tangerine Honey & Pear Chutney, Truffle Balsamic

Truchard, Chardonnay, Carneros

Third Course

Braised Cockles & Pancetta

Stinging Nettle Fettuccini, Early Garlic, English Peas, Romano, EVOO

Truchard, Roussanne, Carneros

Fourth Course

Beef Wellington

Local Mushrooms & Asparagus, Shallots, Prosciutto, Pastry, House Demi

Truchard, Pinot Noir, Carneros

Dessert

German Chocolate Cake

Coconut & Candied Pecan Frosting, Sugared Berries 

Truchard, Cabernet Sauvignon, Carneros

$114 PER PERSON, INCLUDES GRATUITY

PURCHASE TICKETS HERE!

Email jonathan@sodelconcepts.com with any questions.