Seasonal Menu

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, buttermilk ranch, cured yolk 16.

LYONAISSE SALAD

frisee & arugula, lardons, crispy poached egg, fingerling potatoes, bacon dijon vinaigrette 14.

WOODSIDE FARMS OMELET

jumbo lump crab, roasted red peppers, onion, midnight moon goat cheese 26.

SHRIMP & GRITS

oishii shrimp, anson mill parmesan grits, piquillo pepper, frisee 22.

STEAK FRITES

5 oz. creekstone farms filet mignon, truffle fries, escoffier’s bordelaise 35.

CHOCOLATE FLOWER POT

mousse, coffee ganache, chocolate cake, buttercream, lavender ice cream 16.

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

SEASONAL FRUIT

granola, cinnamon greek yogurt 12.

MARKET GREENS SALAD

citrus, fennel, almonds, chevre, keepwell vinaigrette 14.

STUFFED FRENCH TOAST

hazelnut fueilletine spread, applewood bacon, grand marnier berry compote 18.

BERKSHIRE PORK RAGU

porcini fettuccini, tomato, parmigiano-reggiano 28.

SKUNA BAY SALMON

farro, blood orange, endive, fennel, roasted tomato 31.

PENNSYLVANIA DUCK CONFIT

jurgielewicz duck leg, beech mushrooms, wild rice pilaf, baby carrots, turnip & onion, lotus root, apricot, pomegranate jus 24.

SELECTION OF SORBET & GELATO

berries, flowers, shortbread 12.

ALMOND MILLEFEUILLE

dark chocolate cremeux, almond ganache, vanilla crème chantilly, cara cara orange, cherry jam, honey pearls, candied almonds 13.

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

POTATO & LEEK CHOWDER

lardons, pommes de terre lorrette, leek ash, espuma 12.

SMOKED SALMON

seaweed cone, chive cream cheese, everything crumble, shiso 16.

BISCUITS & GRAVY

maitake & porcini mushroom gravy, vegan biscuits, local mushroom bacon, crispy sage 20.

PORT WINE CABBAGE

cauliflower puree, grilled broccolini, fingerling potato, porcini & port jus 24.

COCONUT RUM FLAN

mango, lime, sesame ginger tuile, lychee ice cream 13.

TROPICAL BREEZE

passion fruit ganache, tropical mousse, lime cake, white chocolate 16.

For the Table

LOCAL CHEESES & CHARCUTERIE

the farm at doe run seven sisters, petite basque, yellow springs blue velvet, country paté, cacciatore & finocchiona, accoutrements 14/28.

DEVILED WOODSIDE FARM EGGS

hackleback caviar, bacon, chive 18.

PORTABELLO FRIES

kennett square mushrooms, green goddess dip 16.

Enhancements

protein additions for your salad or entree

• OIISHI SHRIMP (4) 16.
• FILET MIGNON (5oz) 24.
• SKUNA BAY SALMON (6oz) 18.