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 Dinner Menu View PDF

PDF Version

Green Room Dinner Menu

Soups & Salads
Lyonnaise Salad 13
frisee, poached organic egg yolk, shoestring potatoes, pancetta lardons, dijon vinaigrette, focaccia crouton

Leek & Corn Bisque 10
charred corn, truffle honey

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

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

Champagne Poached Vegetable Terrine 11
Branch Creek Farms micro greens and petite vegetable salad, carrot-ginger coulis, fried basil

Appetizers
Grilled & Chilled Mojito Shrimp 14
mint, mint oil, ice lettuce, frozen lime

Foie Gras PB&J 20
pan-seared Hudson Valley foie gras, pinenut ‘butter’, toasted brioche, raspberry preserves, blackberry powder

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

Charred Beef Tartare 15
pickled quail egg, crispy capers, truffle emulsion, shaved manchego, balsamic drizzle, garlic chips, olive oil dust

Oysters on the Half - Market Price
served on crushed ice, lemon 'caviar,' Absolut peppar vodka-cocktail sauce, cucumber mignonette

Dinner Entrées
‘Study of Duck’ 36
confit of leg, medallion of breast, crispy giblets, duck prosciutto, sautéed heirloom carrots, duck fat-fried potatoes, blackberry duck jus

Surf & Turf 49
grilled 8 oz. C.A.B. filet, butter poached lobster, petite vegetables, parisienne potatoes, frisee, burgundy demi, lobster emulsion

Wild Alaskan Halibut 37
colossal crab gnocchi beurre noisette, asparagus, kumato tomato three ways

Grilled Lobster Mushrooms 27
truffled pistachio quinoa, shaved manchego cheese, petite vegetables, heirloom tomato broth

New Zealand Rack of Lamb 35
warm lentil-heriloom tomoato salad, grilled avocado, creamy corn puree, golden corn shoots

Grilled Scallops 35
peas, pluots, lobster mushrooms, macadamia nuts

Frenched Chicken Breast 29
lobster whipped potatoes, golden beet, tarragon-vanilla beurre blanc

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

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