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Early Summer Menu

Served daily, 11:30 am–3:30 pm

For the Table

BURRATA CAPRESE

heirloom tomato, basil, 25-year aged balsamic, lemon, ficelle crostini 15/28.

LOCAL CHEESE & CHARCUTERIE

the farm at doe run seven sisters, petite basque, yellow springs blue velvet, country paté, cacciatore & finocchiona, accoutrements 16/30.

VEGETABLE CRUDITÉS

avocado hummus, pita 17/32.

BLUEBERRY CRISP

local blueberries, corn financier & almond streusel, baily's dairy trio, buttermilk ice cream, whipped cream, milk 22.

ÉCLAT MILK CHOCOLATE FOUNTAIN

strawberries, bananas, honey graham crackers, madeleines, lavender marshmallows 33.

Past

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

KENNETT SQUARE MUSHROOM SOUP

crispy shallots, chive 10.

JUMBO LUMP CRAB CAKE

charred corn cream, cherry tomato & corn, frisée & arugula 22/44.

CAESAR SALAD

red & green romaine, tomato, white anchovy, parmesan, cured egg yolk, focaccia crouton 16.

CHICKEN SALAD & FRIED OYSTERS

pickled mustard seeds, baby greens, champagne mustard vinaigrette 22.

STEAK FRITES

creekstone farms filet, house cut fries, bordelaise 34.

LOBSTER RAVIOLI

rosé champagne cream, tear drop paper, fennel, sorrel, summer truffles 36.

CHOCOLATE FLOWER POT

mousse, ganache, 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

SUMMER SALAD

summer greens, humboldt fog goat cheese, blueberries, candied walnut, raspberry vinaigrette 15.

BLACK DIAMOND MUSSELS

mussels, chorizo, fennel, marinated tomato, saffron, seaquench ale, baguette 16.

BERKSHIRE PORK CHOP

vidalia soubise, french beans, black barley, shallot jam, cherry 29.

SKUNA BAY SALMON

herbed white beans, patty pan squash, tomato, oyster mushroom, parsley, lemon, cress 30.

PENNSYLVANIA DUCK BREAST

parmesan whipped potatoes, currant, savoy cabbage, cipollini onion, pinot noir 32.

LEMON VERBENA CHEESECAKE

shortbread, poached rhubarb, raspberries, honey, pistachio ice cream 13.

SUMMER SORBET TRIO

grilled watermelon & mint, blackberry crème fraiche, meyer lemon & st. germain 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

TEXTURE OF CARROTS

carrot ginger soup, pistachio, chili, ash, tops 10.

MAITAKE BLOOM

tempura, horseradish dip 12.

CRAB CANNOLI

heirloom tomato, avocado mousse, basil seeds & oil 18.

TRAIL MIX

ancient grains, black garlic, mache, cashews, white chocolate, dried cherries & apricots 14.

PANZANELLA

focaccia croutons, yellowfin tuna, cucumber, heirloom tomatoes, bottarga, olive, fine herbs 27.

CAULIFLOWER STEAK

cauliflower puree, leek, lentil, beech mushroom, honey, shaved summer truffles 29.

LAYERS OF SUMMER

hibiscus mousse, valrhona passion fruit inspiration, champagne, cassis, violet meringue 12.