Events

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

We Will 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)

Please call the restaurant for reservations at 302-655-9463 or click here.

Three Course Thursday - Event at Domaine Hudson
Every Thursday

Three Course Thursday

Thursday:  3 courses, 2 people, 1 bottle of wine for $95.   We got the food, the wine, and we’ll even do the dishes. All you have to do is show up.

Menu changes weekly.

Sample Menu:

TO START

Seasonal Picnic Board for 2, house charcuterie, artisan cheese, house pickles, seasonal accompaniments

MAINS

Grilled Hanger Steak with corn puree, poblano romesco, charred corn-chanterelle ragout, pickled tomatillo

Pan Seared Striped Bass with cucumber gazpacho, chervil knephia, pink peppercorn vinaigrette, beet salsa

Cecamariti with grilled lobster mushrooms, kale, almond-anise butter

DESSERT

Zucchini Cake with corn gelato, puffed corn-pecan brittle

Apple-Parsnip Mousse with caramelized apple, apple peel + walnut toffee

Make a reservation.

Andre Bonhomme wine maker's dinner - Event at Domaine Hudson
Sunday, December 9

Andre Bonhomme wine maker's dinner

$120 per person all inclusive of reception, dinner and gratuity.

We are welcoming Aurelien Palthey of Domaine Andre Bonhomme from Bourgogne, France.  Aurelien is the grandson of Andre Bonhomme and has been making their wine for the past 10 years.  This is a wonderful opportunity to meet the owner/winemaker of this fantastic French winery and learn about these wines.  Domaine Hudson is guest hosting this event with Philip Montigney from Moore Bros Wine Company here in Wilmington.  The wines will be available for purchase order through them at the dinner.

Menu
Reception
2014 Andre Bonhomme Cremant 
Triple Cream Mousse
parmesan cups, local micros
Oysters “Rockefeller”
house lardon, béarnaise
First Course
2016 Andre Bonhomme Vire-Clesse
Grilled Radiccho and Belgium Endive
fennel, pistachio, crème fraiche, balsamic reduction
Second Course
2016 Vire-Clesse Vieilles Vignes 
Maine Lobster Raviolo
curry lobster cream, caviar, chervil
Third Course
2016 Domaine de Robert Fleurie Cuvee Tradition*
Australian Lamb Chop
roasted tomato and white beans, braised mustard greens, crispy shallots
Dessert
2006 Andre Bonhomme Succes d’Automne 
Apples and Bleu
caramel-dipped apple in walnuts, Local Amish Bleu with crostini

*A red Burgundy from Beaujolais to complement the delicious white Burgundy.

December 9, 2018. 5:30p

$120 per person, includes reception, dinner and gratuity

Please call the restaurant for reservations at 302-655-9463 or email at info@domainehudson.com

Open Christmas Eve - Event at Domaine Hudson
Monday, December 24

Open Christmas Eve

Enjoy an intimate dinner for you and your favorite someone or bring your family for a relaxed, quiet and elegant celebration.  We will be open from 4:30 to 9p.  Please call the restaurant for reservations at 302-655-9463, email at info@domainehudson.com, or click here.

Open Sunday December 23 and 30 - Event at Domaine Hudson
Special Sunday Hours

Open Sunday December 23 and 30

We will be open these special Sundays to help you celebrate this wonderful season.  Join us for a quiet relaxed evening before the “big night”.  Enjoy a intimate evening with spectacular food and a perfectly paired bottle of wine.  We will be open from 4:30 to 9p.  Please call the restaurant for reservations at 302-655-9463, email at info@domainehudson.com, or click here.

New Year's Eve - Event at Domaine Hudson
Monday, December 31

New Year's Eve

Please make your reservations early.  We will be offering our a la carte menu with seasonal specials plus a special celebratory 5 course prix fixe menu.   Prix fixe menu is $85 and $135 with wine pairings.  Stay and celebrate the New Year with a midnight champagne toast.  We will be open from 4:00p  Please call the restaurant for reservations at 302-655-9463, email at info@domainehudson.com, or click here.

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