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Don’t miss the Hotel du Pont’s Green Room Wine Cellar Dinner, tonight, Oct. 7, from 6–9:30 p.m. Wines are hand-selected from the Green Room’s cellar and expertly paired with delicious courses by executive chef Keith Miller. Dinner is $80 per person and does not include valet parking or gratuity.
The menu includes:
First course:
- Citrus-crusted seared tuna with winter squash and apple ravioli, tri-color chard and a citrus-ginger gastrique
- Phelps Sauvignon Blanc
Second course:
- House-made mortadella—country paté, duck liver paté, duck rillette, smoked cherry pureÌe, Champagne mustard, pickled vegetables, red onion and truffle potato salad
- Beaucastel Cote du Rhone
Third course:
- Bison strip loin served with red wine demi, roasted beets, braised kale, chorizo and roasted potato
- Howell Mountain Merlot 1997
Fourth course:
- Petite greens and bleu cheese soufflé served with a red wine reduction
- How ell Mountain 2002
Fifth course:
- Fig and almond creÌ€me bruÌ‚leÌe with phyllo crisp and caramel
- Taylor 20-Year Port
More information:
The Green Room at the Hotel du Pont
​11th and Market sts., Wilmington
594-3100
