Welcome to The Back Porch Café

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Wed

13

Nov

2013

The Back Porch Cafe is closed for the season.

 Thank you to all of you who helped make this a memorable year.  2014 will be our 40th season in business and we are really looking forward to honor our Executive Chef and great friend Leo who passed away last year.

 

The kitchen will continue to be in the capable hands of Chef Tim Mcnitt, one of Leo's closest friends who has been our kitchen manager for over a decade.

 

See you in the spring!

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The Upper Deck with the Catawba (Catalpa)  Tree in Full Bloom
The Upper Deck with the Catawba (Catalpa) Tree in Full Bloom

    

 

 

 

 Fine Dining in

Rehoboth Beach, Delaware

 

 

 

 

 

Open for our 39th Season.

 

 

 

 

 

We Are On Our Summer Schedule

 

The Infamous Alcove
The Infamous Alcove

 

Open weekends in May and October

 

Open Daily in June, July

and August.

We are closed Wednesdays

in September

 

We are serving:

 

Lunch

11 to 3

 

Sunday Brunch

11 to 3

 

Après Surf menu is served

3:00 to 5:30  

 

Dinner

From 6 pm.

 

Prix-Fixe Dinner Menu on Thursdays

(as well as Full Dinner Menu in September -

   see Menu Tab for Information)

 

Fall Wine Dinners Begin Friday September 20th

See Menu Tab for Details

  

 

 

Reservations Suggested.

 Please Call.

(302) 227-3674

 

What makes us a special restaurant.

Here at The Back Porch Café every facet of what we do has been carefully thought out. 

  • For instance, our coffee is an organic French Roast, purchased from a fair trade based company www.equalexchange.com

    The organic coffee is shade grown and bird friendly.
     (Marilyn is a bird watcher)

  • Another of our food providers is a small company in Washington State that sends us wild foraged mushrooms. 
    If you want to read more about them, their web address is www.freshwild.com 

  • We make everything but the baguettes here in house. 
    That includes the jam offered at Sunday Brunch, the Ginger Beer made fresh for the Dark and Stormy's, the lemonade and on and on. 

  • In mid June the cooks quarter three cases of lemons, mix them in kosher salt and stuff them into 10, gallon jars where they cure in brine for about two weeks. When they are ready, the pickled lemon rinds are minced and become one of the ingredients in our summer chutney that goes well with many local fish. 

  • In short, ours is an extreme kitchen.

 

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