Big flavors and small plates made to share—perfectly paired with craft cocktails and good company. Gallo Room aglow—roosters gather, spirits rise, stories steep in light.
Signature Cocktails
GUY’S POUND CAKE OLD FASHIONED
Brown Butter-Washed Old Forester 100, Madagascar Vanilla, Almond, Demerara, Angostora
center cut filet, smoked oyster aioli, fried shallots, Henlopen Sea Salt potato chips, smoked oysters, french onion crema, hackleback caviar
DAMN GOOD BURGER
Two smashed Snake River Farms all beef patties, LTO, sharp American cheese, Benton’s bacon, topped with house-made “Dodge City” sauce on an everything brioche bun served with boardwalk fries
Delaware Lobster Roll
Lobster knuckle and claw steeped in butter and mixed with housemade mayo, lemon, celery salt, and parsley with our signature boardwalk fries
Cheeses
PASAMONTES 12 MONTH MANCHEGO
A hard, crumbly manchego from Spain’s La Mancha Region. Aged for 12 months to develop complex flavor and a rich nuttiness. Notes of caramel.
L’AMUSE
Firm aged 2 Ygouda with deep amber paste. Buttery caramel sweetness and toasted nut richness. Crunchy tyrosine crystals add texture. Balanced salt enhances savory depth. Long, lingering finish with notes of butterscotch and subtle umami complexity.
3 MONTH MANCHEGO
Made by the fourth and fifth generation of women cheese makers, its distinguished for its use of raw cow’s milk. The difference is palpable: long, sweet, grassy flavors give way to a beautiful, floral finish. Semi-soft and perfect with truffle honey.
CABRA ROMERO
A Spanish sheep's milk cheese from La Mancha, aged for at least 10 months and coated in fragrant rosemary for a distinctive aroma. Its firm yet creamy texture carries a rich, nutty flavor balanced with savory, herbaceous notes.
GORGONZOLA DOLCE
A soft, creamy, and mild Italian blue cheese made from pasteurized cow's milk, aged for 2–3 months. Known as the "sweet" version of Gorgonzola, it features a pale, gooey, spreadable texture with light, delicate blue-green veining and a less pungent, buttery, and slightly sweet flavor.
BlEU D’AUVERGNE
This iconic cheese is the most popular cow milk blue from France, Bleu d'Auvergne is the Goldilocks of blues: not too firm, not too soft, not too strong, not too mild. Aged for four months.
Desserts
BROWNIE BATTER POT DE CREME
cookie dough foam, caramel crunchies
RED WINE POACHED PEAR
gorgonzola dolce, walnuts, dark chocolate, red wine gastrique