Summer Menu
Starters
BASIL SORBET
chévre, sea salt, EVOO 6.
MUSHROOM CROQUETTES
black truffle pecorino, black garlic 15.
SUMMER HORS D'OEUVRES FOR TWO
compressed watermelon, tomato bruschetta, sweet corn tartlet 21.
SCALLOP CRUDO
yuzu, cucumber, piro olive oil 24.
CHARCOAL ROASTED BEETS
charred pickled shallot, crème fraîche, watercress 15.
SUMMER SQUASH
ricotta stuffed blossoms, pepita, romesco, almond, sorrel 18.
ARTISAN CHEESE
a selection of 3 local and global cheeses, fresh fruit, house preserves, crostini 21.
+6 for each additional cheese
Soups & Salads
KENNETT SQUARE MUSHROOM SOUP
shallot, chive 12.
MELON GAZPACHO
nasturtium, meyer lemon, calabrian chile oil 14.
KALE CAESAR
bacon, avocado, pine nuts, garlic croutons 18.
HEIRLOOM TOMATO & STONE FRUIT
whipped goat cheese, walnut, thai basil 19.
GARDEN GREENS
cherry tomato, breakfast radish, cucumber, honey vinaigrette 15.
Entrees
DAYBOAT SCALLOPS
tempura rock shrimp, smoked tomato, beluga lentils, baby fennel 42.
JAPANESE EGGPLANT
shishito pepper, roasted garlic, radish, miso 29.
KING SALMON
zucchini, smoked blackberry, pistachio vinaigrette 34.
CREEKSTONE FARMS STRIP LOIN
evoo whipped potato, beech mushrooms, fire roasted artichoke, madeira 45.
GRILLED PORK CHOP
anson mills grits, peach mostarda, mustard greens 42.
POTATO GNOCCHI
sweet corn, long hot peppers, heirloom basil, parmesan 30.
Enhancements
additions available for any dish
- Butter Poached Crab 14.
- King Salmon 18.
- Chicken Breast 10.
- Rock Shrimp 14.
- Scallops 21.
Sides
CRISPY BROCCOLINI
bagna cauda, chile breadcrumb 13.
KENNETT SQUARE MUSHROOMS
vidalia onion soubise, shallot 12.
WARM CRAB & POTATO SALAD
corn, basil, lemon aioli 17.
1906 reservations can be made in advance via tock or by calling 610.388.5290.
Please note: Timed Gardens Admission Tickets or Member Reservations are also required for each member of your party, prior to your dining reservation time.