Seasonal Menu

Served Friday, Saturday, and Sunday
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.

STEAK FRITES

5 oz. creekstone farms filet mignon, fries, escoffier’s bordelaise 32.

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

PEAS & CARROTS

english pea, ricotta, mint, heirloom carrot, sourdough tartine, tendrils, meyer lemon, blooms 14.

LAMBS LETTUCE SALAD

mache, mizuna, & miner’s lettuces; asparagus, kumquat, labneh, persian cucumber, lemon oil, citrus vinaigrette 16.

WOODSIDE FARM EGG OMELET

jumbo lump crab, roasted red pepper, boursin baby greens, citrus vinaigrette 28.

LAMB MERGUEZ

severino ricotta stuffed rigatoni, morel, merguez sausage, english pea, fiddlehead fern, pistachio, nepitella 26.

CITRUS TART

lemon curd, thyme meringue, blood orange, finger lime caviar 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

POTATO & LEEK CHOWDER

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

CHICKEN FRIED HEN OF THE WOODS

maitake mushroom, buttermilk, green goddess, pickled root vegetables 14.

PLANT-BASED PO'BOY

pickle-brined tofu, tabasco aioli, bread & butter carrots, napa cabbage, taro root chips, brioche 15.

BUCKWHEAT MEZZALUNA

roasted shiitake, cipollini onion, Okinawa sweet potato, dashi, scallion, chili thread 26.

SORBET TRIO

blood orange, coconut, passionfruit, pomelo; lemon sable cookie 13.

Spring Tasting Menu 49.

1ST COURSE
KENNETT SQUARE MUSHROOM SOUP

crispy shallots, chive

MAIN COURSE
SKUNA BAY SALMON

tomato, spring squash, watercress, sherry vinaigrette

DESSERT
HIBISCUS PANNA COTTA

vanilla, raspberry, mint

Cocktails

1906 COCKTAIL

champagne, chambord, crème de cassis 12.

GARDEN AFFAIR

clementine vodka, pineapple, blood orange, thyme 14.

OAK & SMOKE

bulleit bourbon, ginger, lemon, honey, seltzer 14.

ELDER FASHION

scapegrace gin, st. germaine, grapefruit 12.

ESCAPE-ISM

mi campo tequila, cointreau 14.

ELDERFLOWER WHITE COSMO

tito's vodka, st. germaine, cointreau 14.

Temperance

made without alcohol

PICNIC SMASH

seedlip spice 94 herbal spirits, grapefruit juice, strawberry, basil 11.

SPRING GARDEN

seedlip garden 108 & seedlip grove 42 herbal spirits, agave, lime 12.

MINT MELON COOLER

seedlip garden 108 herbal spirits, watermelon, lime, mint, seltzer 11.

HIBISCUS MULE

hibiscus, cinnamon, cloves, ginger beer 10.

Wines by the Glass

• prosecco, montefresco, veneto, italy 13/52.
• brut rosé, bouvet-ladubay, france 15/60.
• pinot grigio, ca' del sarto, friuli, italy 12/48.
• riesling, louis guntram, rheinhessen 12/48.
• sauvignon blanc, whitehaven, marlborough, new zealand 14/56.
• chardonnay, bees box, california 13/52.
• chardonnay, sonoma cutrer, california 16/64.
• bourgogne blanc, deux roches, burgundy, france 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.
• cabernet sauvignon, liberty school, paso robles 14/56.
• cabernet sauvignon, volunteer, napa, california 18/72.
• tempranillo, bodegas finca nueva, spain 14/56.

1906 reservations are required in advance via OpenTable or by calling 610.388.5290.

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