Events

Open for Your Special Occasion - Event at Domaine Hudson
Every Sunday

Open for Your Special Occasion

We are happy to host your event of 15 or more on Sundays (or for lunch any day). Make a reservation by calling 302.655.WINE (9463)

City Restaurant Week - Event at Domaine Hudson
April 3-8

City Restaurant Week

City Restaurant Week is just around the corner.  We will be open for lunch (2 courses for $15) and dinner (3 courses for $35).  Our regular a la carte menu will also be available during this week.  Please make your reservations early.  For more information visit  http://www.cityrestaurantweek.com/

CITY RESTAURANT WEEK LUNCH MENU

2 courses, $15

FIRST COURSE

CHEF”S DAILY SOUP Housemade accompaniments

PORK & PISTACHIO PATE preserved  figs & tangerines

BIBB LETTUCE SALAD avocado buttermilk dressing, spicy bread crumbs, red onion, radish

CHARRED BROCCOLINI almond-parmesan butter, sourdough, cured egg yolk

SECOND COURSE

DH BURGER dill pickles, american cheese, applewood smoked bacon, french fries

ROMESCO CRUSTED COD LOIN shellfish broth, preserved meyer lemon

FARRO STRACCI pancetta, spring vegetables, ricotta salata

TURKEY BUTT PASTRAMI SANDWICH seeded rye, gruyere, charred cabbage remoulade, spiced potato chips

 

CITY RESTAURANT WEEK DINNER MENU

3 courses, $35

FIRST COURSE

PORK & PISTACHIO PATE preserved figs & tangerines

BIBB LETTUCE SALAD avocado buttermilk dressing, spicy bread crumbs, red onion, radish

CHARRED BROCCOLINI almond-parmesan butter, sourdough, cured egg yolk

SECOND COURSE

ROMESCO CRUSTED COD LOIN shellfish broth, preserved meyer lemon

FARRO STRACCI pancetta, spring vegetables, ricotta salata

GRILLED HANGER STEAK mole verde, crispy yucca-potato salad, charred tomatillo

THIRD COURSE

CHOCOLATE COFFEE MOUSSE honey gel, almonds, toasted meringue

POLENTA CAKE banana cream, pineapple sorbet

PISTACHIO SPONGE CAKE macerated cherries, pistachio-cocoa nib granola, orange crème patisserie

 

A LA CARTE DINNER MENU


TO START

GOLDEN BEET SOUP  whipped pistachio, beet “tartar”, tarragon

BABY CARROT & FIG SALAD cumin-lime emulsion, crushed almonds, sun flower sprouts

GRILLED LITTLE GEM LETTUCE caper-anchovy butter, crispy shallots, pickled raisins

ROASTED QUAIL “SCOTCH EGG” smoked onion soubise, pistachio, pomegranate

SHAVED APPLE AND BABY GREEN SALAD lemon-maple vinaigrette, clothbound Cabot cheddar, candied pepitas

PASTAS & GRAINS

BRAISED OXTAIL & DUMPLINGS buttered kohlrabi, celery leaf salmoriglio, black pepper ricotta dumplings

RICOTTA AGNOLOTTI parmesan black truffle consommé, chanterelles, watercress

 CARROT TOP GNOCCHI roasted baby carrots, vadouvan cream

SMOKED VERLASSO SALMON lemongrass puree, shaved snap peas, shiso, black barley, radish

TO SHARE

CHARCUTERIE BOARD Chef’s daily selection

CHEESE BOARD Chef’s selection of artisan cheeses and seasonal accompaniments

DUCK LIVER MOUSSE port wine reduction, seasonal pickles, charred bread

SEASONAL SIDE

 MAINS

PAINTED HILLS FARM STRIP STEAK creamed black trumpets, gremolata, mushroom reduction

ROASTED RABBIT SADDLE apricot mostarda, hazelnut, labne, crispy leg

PAN SEARED BARRAMUNDI braised fennel & celery, roasted grapes, orange puree, fennel seed agro dolce

AGED CRESCENT FARMS DUCK BREAST confit leg, hakurei turnips, foie gras melted leeks, hibiscus honey, fried rosemary

PAN ROASTED WHOLE FISH   served with seasonal accompaniments

 

For Reservations please call the restaurant 302-655-9463 or visit us online.

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