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Spring Menu

Served daily, 11:30 am–3:30 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.

LYONNAISE SALAD

arugula, frisee, lardons, heirloom carrot, fingerling potato, poached egg, longwood grape vinegar 13.

CHICKEN SALAD & FRIED OYSTERS

bibb lettuce, pepper hash, champagne vinaigrette, remoulade 22.

SHRIMP & GRITS

nora mill granary white corn grits, seven sisters cheese, bacon, peppers, corn shoots 25.

SKUNA BAY SALMON

beurre blanc, rainbow swiss chard, asparagus, fingerling potatoes 32.

STEAK OSCAR

5 oz. creekstone farms filet mignon, jumbo lump crab, asparagus, whipped potatoes, sauce béarnaise 46.

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

sourdough tartine, english peas, petite carrots, pickled shallots, balsamic pearls, pea tendrils 14.

LOCAL SPINACH & STRAWBERRY SALAD

lancaster farm fresh spinach, strawberries, birchrun hills farm blue cheese, almonds, keepwell strawberry vinaigrette 14.

WOODSIDE FARM EGG OMELET

kennett square mushrooms, boursin, baby greens, citrus vinaigrette 19.

SPRING LAMB MERGUEZ

herbed goat cheese gnocchi, morels, english peas, fiddlehead ferns, artichoke 26.

PENNSYLVANIA DUCK BREAST SALAD

arugula, crispy poached duck egg, asparagus, radish, honey vinaigrette 30.

SPRING SORBET TRIO

hibiscus lime, lemon grass mint, orange rhubarb 12.

CARROT CAKE

crème fraiche, orange 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

ASPARAGUS BISQUE

jumbo lump crab, lemon, parmesan 12.

MAITAKE BLOOM

tempura, garlic & ramp aioli 16.

A WALK IN THE WOODS

pork belly, foraged ingredients from the forest floor 18.

BEET NIÇOISE

beet confit, niçoise olive, egg, haricot vert, potato, tomato, arugula, champagne mustard vinaigrette 22.

ROYAL TRUMPET MUSHROOM

sea scallops, leeks, asparagus, lardons, tarragon, chablis 34.

CITRUS TART

lemon curd, blood orange, strawberries, lime, thyme meringue, sable 12.

COCONUT GINGER MILLE FEUILLE

mango, passion fruit, dragon fruit, pineapple lychee sorbet 13.

For the Table

LOCAL CHEESES & CHARCUTERIE

the farm at doe run seven sisters, aged manchego, yellow springs red leaf, country paté, cacciatore & finocchiona, accoutrements, seasonal honey 14/28.

SPRING VEGETABLE CRUDITÉS

white bean hummus, pita 17/32.

WASTE NOT MINIATURE TACOS

limited availability 22.

ORANGE BLOSSOM PANNA COTTA

mango, almond, blueberry, violet 18.