Green Room | Hotel du Pont, Wilmington, Delaware

Enjoy French cuisine in the Green Room, in an unforgettable setting of fumed oak paneling, coffered oak beamed ceiling, gold chandeliers, Italian mosaic and original oil paintings.

Music is played weekends from the musicians gallery overlooking the restaurant. The Green Room at the Hotel du Pont is winner of the Four-Diamond AAA Award for 25 consecutive years.

The Green Room features a colorful combination of new and old; including shimmering draperies, comfortable wingback chairs, and Versace patterned china. The legendary elegance and comfort of the historic Green Room are complemented by a fresh, seasonally-inspired menu under the direction of Executive Chef Keith Miller and Sous Chef David Lattomus. An award-winning wine collection and impeccable service combine for an unforgettable fine dining experience.

For Reservations, Please Call 302.594.3154

Theatre Dining
A centerpiece in Wilmington; The Green Room is only steps away from the city's thriving Arts District. On evenings when the theatre is playing we are proud to offer a unique prix fixe Theatre Menu. Whether it's the Delaware Symphony Orchestra, Grand Opera House or our own DuPont Theatre, the Green Room is the perfect place for an elegant night out on the town. View Sample Menu (PDF Format)

Breakfast	Mon - Fri Sat & Sun	6:30am - 11:00am 7:00am - 10:30am
Lunch	Mon - Sat	11:30am - 2:00pm
Dinner	Sun - Thur Fri & Sat	6:00pm - 9:00pm 6:00pm - 9:30pm
Brunch	Sun	10:30am - 1:00pm

Green Room Menus
Green Room Lunch Menu View PDF

PDF Version

Green Room Lunch Menu

Soups & Appetizers
Red & Yellow Watermelon Soup 12
prickly pear-key lime sorbet, shaved jalapeno, petite greens

Leek & Jersey Corn Bisque 10
charred corn, truffle honey

Seared Alaskan Halibut 14
blackberry corn salsa, summer vegetable slaw

Cripsy Soft Shell Crab 17
fresh bean salad, belgian endive, lemon chips, basil oil

Salads
Classic Hotel Caesar Salad 11
crisp romaine, asiago cheese, focaccia crouton, dressing
Add Chicken 16 Add Shrimp 18 Add Salmon 20

Arisan Lettuce with Humboldt Fog Goat Cheese 11
basil, heirloom tomatoes, meyer lemon vinaigrette, fuji apple

Lobster Cobb Salad 16
bibb lettuce, applewood smoked bacon, goat cheese, avocado, hairloom toybox tomatoes, fava beans, lemongrass vinaigrette

Lyonnaise Salad 12
frisee, poached organic egg yolk, shoestring potatoes, pancetta lardons, dijon vinaigrette, focaccia crouton

Sandwich Plates
Sandwich plate includes a chefs salad of the day. Add a side of fries $5

Soup & Sandwich 12
cup of leek-corn bisque and grilled cheese with jambonne deBayonne and manchego cheese

Kobe Burger 14
‘sous vide’ stewed heirloom tomatoes, bibb lettuce, red onion, provolone cheese, toasted onion asiago roll

Crab & Fontina Melt 17
toasted brioche topped with colossal crab meat, fontina cheese, port reduction, herb oil, Branch Creek Farms micro greens

Smoked Chicken Salad Sandwich 11
sour cherry jam, brioche, red leaf lettuce, sliced red onion

Herb-Roasted Turkey Club 12
house-cured turket breast, hydro bibb, heirloom tomato, peppercorn mayo, smoked bacon, toasted white bread

Filet Sandwich 14
grilled 4 oz. C.A.B. filet, truffle aioli, caramelized onions, heirloom tomato, basil, bibb lettuce, red onion, toasted onion roll

Three-Course Tasting
Choice of appetizer or soup, entrée and dessert
Selections will be served simultaneously to ensure a timely lunch - $22

First Course
Red & Yellow Watermelon Soup
prickly pear-key lime sorbet, shaved jalapeno

Artisan Lettuce, Humboldt Fog Goat Cheese
basil, heirloom tomatoes, meyer lemon vinaigrette, fuji apple

Champagne Poached Vegetable Terrine
Branch Creek Farms micro greens, carrot-ginger coulis, fried basil

Second Course
Grilled Scallops
pluots & puree, macadamia nuts

Petite Filet
warm lentil-heirloom tomato salad, grilled avocado, burgundy bacon jus

Crabcake
creamy corn puree, golden corn shoots

Third Course
Chocolate Truffle Torte
Strawberry Swirl Cheesecake
Raspberry Frangipan Diamond

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
rev. 7/10

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