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Seasonal Lunch Menu

Served Wednesday through Monday
11:30 am to 2:30 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 CRABCAKE SANDWICH

brioche bun, saffron aioli, new jersey asparagus, baby greens, tarragon vinaigrette 26.

CREEKSTONE FARMS STEAK SALAD

flatiron steak, marinated tomato, pickled shallot, rogue blue cheese, fingerling potato, sherry vinaigrette 28.

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

SPRING VEGETABLE MINESTRONE

spring onion, zucchini, tomato, english pea, prosciutto, ditalini 12.

STRAWBERRY & ARUGULA SALAD

sorrel, marcona almond, gorgonzola, strawberry & keepwell wild flower honey vinaigrette 16.

THE FARMERS HEN OMELET

sautéed baby squash, roasted tomato, chevre, spring greens & white asparagus salad 24.

YELLOWFIN TUNA NICOISE

citrus, french beans, olive, marinated tomatoes, castelfranco radicchio, fingerling potatoes, cured yolks, keepwell merlot vinaigrette 30.

ENGLISH PEA AGNOLOTTI

meyer lemon whipped ricotta, prosciutto di parma, new jersey asparagus, calvin pea tendril, agrumato lemon 26.

STRAWBERRY CRISP

cinnamon almond streusel, vanilla ice cream, candied violets 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.

BEET CARPACCIO

red & golden heirloom beets, citrus, petit greens, agrumato lemon, pistachio 15.

SPICY SZECHUAN SOBA NOODLES

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

TEXTURES OF CARROT

beta carotene risotto, varieties of heirloom carrots, root top 24.

SORBET TRIO

strawberry, lemon, mango marigold; lemon sable cookie 13.

LAYERS OF SPRING

lemon curd, vanilla cream, grand marnier, 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 108 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.
  • sauvignon blanc, capture, sonoma valley, ca 14/56.
  • chardonnay, bees box, california 13/52.
  • chardonnay, sonoma cutrer, california 16/64.
  • rosé, fleurs de prairie, provence, france 14/56.
  • 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, santa julia, 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.