You are here

Seasonal Dinner Menu

Served Thursday through Saturday
4:00 to 7:30 pm

Past

revisit the nostalgic flavors from classic Longwood dishes, traditional guest favorites of yesteryear, and recipes adapted from the du Pont family archives

KENNETT SQUARE MUSHROOM SOUP

crispy shallots, chive 11.

WEDGE SALAD

iceberg lettuce, iberico ham, red onion, rogue blue, marinated tomatoes, buttermilk ranch, cured yolk 16.

CHICKEN SALAD & FRIED OYSTERS

boston lettuce, pepper hash, champagne vinaigrette, remoulade 23.

JUMBO LUMP CRABCAKES

saffron aioli, asparagus, frisee, citrus vinaigrette 45.

10 oz. DRY AGED NY STRIP

duck fat fingerling potatoes, oyster mushroom, swiss chard, sauce périgueux 58.

CHOCOLATE FLOWER POT

mousse, coffee ganache, chocolate cake, buttercream, vanilla ice cream 14.

Present

a selection of what is in season, right here, right now, highlighting produce freshly harvested from our gardens and local farms to your table

BURRATTA CAPRESE

heirloom tomatoes, meyer lemon, basil, 25-year-aged balsamic, ficelle 16.

SUMMER BERRY SALAD

arugula, humboldt fog, sunflower seeds, raspberry vinaigrette 16.

SEVERINO STUFFED RIGATONI

meyer lemon whipped ricotta, pancetta, english pea, blooms, agrumato lemon 26.

ATLANTIC YELLOWFIN TUNA

tuna steak, golden oyster, haricot vert, marinated tomato, white soy & yellow carrot 38.

BERKSHIRE BONE IN PORK CHOP

farro, wilted summer greens, cipollini onions, hen of the woods mushroom, cherry 32.

MASCARPONE CHEESECAKE

stone fruit coulis, marcona almond, bourbon vanilla, viola 12.

Future

our vision of the evolution of the culinary arts to a vegetable-centric tomorrow, featuring less animal protein and innovative engagement of the senses

MAITAKE BLOOM

tempura, green goddess 13.

MELON GAZPACHO

honeydew, cantaloupe, yogurt, cucumber, nepitella mint, nasturtium, lemon, espelette 12.

SPICY SZECHUAN SOBA NOODLES

tofu, shimeji mushroom, green onion, snow pea, peanut, sriracha, tahini soy broth 22.

CAROLINA GOLD RICE GRITS

oishii shrimp, braised greens, espelette, frisee, keepwell wildflower honey gastrique 28.

SORBET TRIO

strawberry, lemon, mango; lemon sable cookie 13.

LAYERS OF SUMMER

lemon curd, vanilla cream, raspberry, lady fingers 12.

Cocktails

1906 COCKTAIL

champagne, chambord, crème de cassis 12.

FLOWERS & BERRIES

moscato, st. germaine, berries, seltzer 14.

THE VIBRANT TING

bulleit bourbon, aperol, lemon, honey, egg white 14.

MAY FLOWERS

tito’s vodka, maraschino liqueur, sherry, almond, lemon 13.

SPRING HARVEST

hendrick’s gin, st. germaine, mint, cucumber, lemon-lime soda & seltzer 14.

Temperance

made without alcohol

BASIL MELON COOLER

seedlip garden 94 herbal spirits, watermelon, lime, basil, seltzer 12.

BLUEBERRY NOJITO

blueberries, lime, mint, simple syrup 12.

HIBISCUS MULE

hibiscus, cinnamon, cloves, ginger beer 11.


Wines by the Glass

  • prosecco, montefresco, veneto, italy 13/52.
  • brut cava rosè, roger goulart coral, spain 15/60.
  • pinot grigio, ca' del sarto, friuli, italy 12/48.
  • riesling, louis guntram, rheinhessen 12/48.
  • soave, pieropan vignaioli dal 1880, italy 13/52.
  • sauvignon blanc, capture, sonoma valley, ca 14/56.
  • chardonnay, bees box, california 13/52.
  • chardonnay, sonoma cutrer, california 16/64.
  • pinot noir, row eleven vinas 3, california 14/56.
  • sangiovese, casalone, casali di bibbiano, italy 15/60.
  • bordeaux, chateau des leotins, entre-deux-mers 12/48.
  • red blend, replica, california 14/56.
  • cabernet sauvignon, liberty school, paso robles 15/60.
  • malbec, cordero con piel de lobo, argentina 14/56.

1906 reservations can be made in advance via OpenTable or by calling 610.388.5290.

Please note: Timed Gardens Admission Tickets or Timed Member Reservations also required.