Always passionate about wine and food, at Domaine Hudson wine bar & eatery, you will experience a variety of wines and creative, flavorful foods to pair them with, all in an unpretentious, casually elegant setting.

Main Course (Choice of One)

Herb Roasted Chicken Tartine
Open-face sourdough, chicken, avocado, caramelized onion, gruyere cheese

Seared Salmon Tataki
With fennel-arugula-orange salad, honey-wasabi sauce

3.0 oz Spice Rubbed Flat Iron Steak & Romaine Hearts
Red onion, radish, pomegranate, Roquefort vinaigrette

Sautéed Rainbow Trout
Over Puy lentils with haricot vert, almonds, spinach, Dijon dressing

Herb and Ricotta Gnocchi
With tomato leek fondue and Valencey chevre

Seared Scallop Tagliatelle
Peas, smoked bacon, shallot cream over semolina pasta

Free Range Duck Breast
In Boston lettuce with 5 spice Israeli cous-cous, mango, ratatouille, carrot-ginger vinaigrette

Starter or Secondary Course (Choice of One or 2 Artisan Cheeses)

Seasonal Soup

Roasted Tomato-Garlic Soup
With Croque Monsieur

Baked Brie & Arugula
Walnuts, pears & a roasted shallot vinaigrette

Domaine Hudson Mixed Salad
With apples, fennel, hazelnuts, brown butter,
and a 15-year-old balsamic vinegar drizzle

Desserts
Server will provide the daily dessert selections
including our City Restaurant Week signature dessert:
Baileys Cheesecake with Macadamia Crust.

Artisan Cheeses
Served in 1-oz portions with flat bread crackers,
sliced baguette, fruit compote, and orange & thyme marinated kalamata olives.
Choice of any 2 from a list of current selections.

First Course (Choice of One)

Salt-roasted Beets & Gorgonzola Goat Cheese Terrine
With orange zest, walnuts and truffle honey

Spring Pea Soup
With peekytoe crab and mint pesto

Smoked Trout Salad
Pickled turnips, frisée, shallot, Dijon-horseradish and crisp prosciutto

Second Course (Choice of One)

Delaware Rockfish
Crispy skin, artichoke and Meyer lemon nage

Lamb Tenderloin
With lemon thyme-pistachio pesto, couscous and red pepper coulis

Organic Chicken Breast
Pan-roasted with pearl barley "risotto" and rosemary pan jus

Dessert (Choice of One) or Artisan Cheese (Choice of Two)

Baileys Cheesecake with Macadamia Crust
Our City Restaurant Week signature dessert

Fresh Berries & Blackberry Sauvignon Sorbet

Quince & Apricot Cobbler

Artisan Cheeses
Served with roasted nuts, dried figs, truffle honey and crostini.
Choose 2 from a list of 10 current selections.