Here is a peek at “what’s for dinner”

Filet of Grouper, pan seared with shallots and served with freeka and mixed vegetables.

Finally Here! We are now open for dinner on Friday and Saturday nights.

Key Lime Cheese Cake

Graham cracker crust, key lime cheese cake, topped with a lemon curd.

“The Lena Horne”

Smoked turkey sandwich; Smoked turkey, Wisconsin baby swiss cheese, grilled onions, lettuce/tomato and a chipotle sauce, on a grilled hoagie.

We, often use our sandwich board to make statements. This is in recognition of  National Black History Month.

German Chocolate Cake

Chocolate Cake, pecan and coconut filling with a chocolate ganache, Lynn’s birthday cake.


Filet Mignon, over barley risotto, with mixed vegetables.

Sand-Witch of the day; “A prayer for Delaware”

Sandwich of the dayGrilled chicken breast, organic arugula, roasted red peppers, tomato, mozzarella and a balsamic reduction, on a grilled country bread.

Grass fed beef burger

Grass fed beef burger, on a bed of organic ratatouille and mesclun. Topped with a black bean, avocado/tomato salsa.

Catering season has begun

Filo Cups
Summer rolls filled with; shredded carrots, asparagus, rice noodles, basil and cilantro. Served with a Thai chili sauce.

Filo cups filled with goat cheese and sun-dried tomato.

Time for Vacation

Busters and the crew, will be taking some time off starting Thursday the 19th, until Wednesday the 25th.

We are looking forward to some R&R, and the upcoming changes at Busters.

Rumor has it….”They” will be opening for dinner in the Fall.

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