The Back Burner Restaurant – The Women’s Journal

Redirecting Our Approach to Food While Keeping the Old Favorites

Featured Entrees

Back Burner Crab Cake
A Back Burner Tradition

Scallops
Pan seared U-10 sea scallops with a saffron risotto & fennel slaw. Finished with a tarragon beurre blanc

Surf and Turf
4 oz. Petite filet mignon and 6 oz. lobster tail served with roasted garlic & black truffle pomme puree, sautéed spinach & drawn butter

Bone in Euro Chicken Breast
Stuffed with smoked Gouda, & onion confit finished with a huckleberry emulsion

Pork Cheek
Pistachio & toasted pumpkin seed braised pork cheek served with  parsnip puree, wilted baby bok choy, roasted fingerling  potatoes & finished with a gran cru cabernet sauce

Pork Roulade
Smoked Granny Smith apple & aged cheddar pork roulade, roasted root vegetable basket, cheddar pomme puree, apple cider gastrique

Executive Chef:  Kristin McGuigan
Our Chef uses only the freshest and finest ingredients for all our food.  We support our local businesses. We buy local produce and meats when available.

Featured Brunch Entrees

Filet and Eggs
4 oz. Filet, goat cheese and basil scrambled eggs, thyme roasted fingerling potatoes

Stuffed French Toast
Granny Smith apples, cinnamon cream, apple coulis and fresh whipped cream

Macerated Berry Pancakes
Strawberry, raspberry, and blackberry, served with brown sugar crème fraiche

Savory Crepes
Local mushroom and bacon filled served with browned sausage and a sage shallot sauce

Complimentary Dessert Buffet
Live Music by Steve Snyder
$3 Mimosas and Bloody Mary’s
Bring in this ad and receive 10% off Brunch
(Excludes alcohol)

Dessert Menu

Pumpkin Crème Brulee
served with a house made graham cracker cookie

Apple Tart
served on a graham cracker crust with brown butter filling and a Grand Marnier sauce

Vanilla Bean Cheesecake Mousse
served on a walnut cookie with cinnamon caramel

Frangelico Cream Puff
topped with hard caramel and finished with a chocolate Kahlua sauce and chocolate ice cream

Chef’s Selection – made fresh daily

All Our Desserts are Made In-House
by our Pastry Chef Stephanie Rutkowski
Menu changes seasonally

Brunch is served
Sunday 10am – 2pm

Lunch is served
Monday through Saturday
11:15am to 2:15pm

Dinner is served
Monday through Thursday
5:00pm to 9:00pm
Friday & Saturday
5:00pm to 10:00pm

Happy Hour every
Thursday & Friday
4:30pm – 6:00pm

Seasonal Tavern Menu

Back Burner Restaurant is
conveniently located six miles north west from Wilmington,
just off Route 41 in Hockessin, Delaware.

425 Hockessin Corner
(302) 239-2314
www.opentable.com
Visit us on Facebook

New Nightly Specials
Monday
Pre-fixe Menu: 3 courses for $40

Tuesday
½ Price Martini
with entrée purchase

Wednesday
Bottle Wine Specials

Thursday
Game Night
Venison, Wild Boar,
Ostrich, Rabbit, Antelope,
just to name a few