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138 S. Front St. • (910) 251-0433 •

Fondue is an interactive meal. It’s for lovers. It’s for family. It’s for girlfriends sharing a night on the town. Downtown’s Little Dipper offers the best in cheeses, veggies, meats, and chocolates, melted properly and cooked carefully for the most decadent flavor. Here, the tastebuds are treated to a simultaneous rush.

Over many seasons of encore’s Wilmington Restaurant Week, the Little Dipper’s menu has provided a steal of a deal. Each season becomes all-the-more exciting, making the Dipper affordable, fun and oh-so-entertaining for everyone—and guaranteed to be unlike any other meal in town.

Seasonal Hours: Memorial Day–November, open seven days a week at 5 p.m. Off-Season Hours: November-Memorial Day, open Tuesday through Sunday at 5 p.m. Always open on Mondays during restaurant week! Reservations encouraged.


$6 featured wine glasses | $5 sangria | $3.50 draft beers | $15 wine flights served with sweet and savory nibbles | $8 beer flights

4-COURSE DINNER FOR TWO: $50 per couple

FOR ONE: $26 per person

Course One – Choose One:

*To be shared by the table

**Add $3 for this option.   ***Add $5 for this option

Switzerland’s Original — Gruyere, Emmenthale and Parmigianino, melted in a white-wine base with nutmeg, kirsch and garlic

Cheddar Ale — Cheddar and Emmenthale in a beer base, blended with worcestershire, garlic and dry mustard, choice of ale light lager or dark full bodied

Tuscan Sun-Dried Tomato — Provolone, mozzarella and Parmigianino, melted with white wine, sun-dried tomatoes and Italian spices

Baja Cheddar — White cheddar in a beer base, queso-style, with habañero sauce and salsa, served with tortilla chips

Havarti-Dill** — Smooth and creamy Havarti, melted in sweet white wine with garlic and dill

Fontina-Basil** — Smooth and creamy Havarti, melted in white wine with garlic and dill

Crabby Cheese Fondue*** — Fontina, cream cheese, blue crab, and white wine, melted with chives, dill, Old Bay

Pepper-Jack Cheese Fondue — Blended Monterey jack and cheddar, melted in a beer base with fresh peppers and paprika


Chef’s Salad — Assorted greens, topped with turkey, tomatoes, cucumbers, cheddar cheese, carrots, croutons, egg, red onion

Romaine with Caesar — Crisp romaine hearts, anchovies, garlic croutons in homemade Caesar, topped with Parmesan

Spinach Harvest — Spinach, green apples, walnuts, blue-cheese crumbles, craisins

Mushroom Salad — California mix of greens, shaved button mushrooms, topped with julienne zucchini

Garden Salad — Mixed greens, carrots, tomatoes, onions, cucumbers, croutons

Soup of the Day or Signature She Crab Soup (add $1 for She Crab soup)


*Add $1 for designated options

Chicken breast | filet Mignon | pork tenderloin | shrimp | Andouille sausage | assorted ravioli | tofu

marinated portabellos | sashimi tuna* | Asian potstickers* | scallops* | lobster ravioli*


*To be shared by the table

Turtle — Caramel and dark chocolate, topped with nuts

Triple Play — Dark chocolate, peanut butter and caramel

Half & Half — Half dark chocolate and half peanut butter

Fluffernutter — Milk chocolate, marshmallow creme and peanut butter

Black & Tan — Dark chocolate with caramel, topped with Himalayan pink salt

Milk & Cookies — Milk chocolate and white chocolate, topped with crushed oreos

Smores — Milk chocolate and marshmallow creme, topped with graham-cracker crumbs

Plain milk, white or dark chocolate

Encore Magazine regularly covers topics pertaining to news, arts, entertainment, food, and city life in Wilmington. It also maintains schedules and listings of local events like concerts, festivals, live performance art and think-tank events. Encore Magazine is an entity of H&P Media, which also powers Wilmington’s local ticketing platform, Print and online editions are updated every Wednesday.

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