You are here

Spring Menu

Served daily, 11:30 am–3:30 pm

For the Table

VEGETABLE CRUDITÉS

white bean hummus, pita 17/32.

SPINACH & ARTICHOKE PANISSE

marinated artichokes, boursin, lemon-garlic mayonnaise 16.

LOCAL CHEESE & CHARCUTERIE

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

ÉCLAT DARK CHOCOLATE FOUNTAIN

strawberries, pineapple, coconut macaroons, madeleines, matcha marshmallows 28.

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.

WEDGE SALAD

gem lettuce, smoked tomato, red onion, cured yolk, neuskes bacon, buttermilk ranch, yellow springs blue velvet goat cheese 16.

WOODSIDE FARMS EGG OMELET

maryland crab, fontina, citrus 20.

CHICKEN SALAD & FRIED OYSTERS

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

STEAK FRITES

petit filet mignon, house cut fries, rosemary salt 32.

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

ANSON MILLS OAT CARBONARA

peas, pancetta, parmesan, parsley, egg yolk 14/26.

HERB GNOCCHI

morel mushrooms, fiddlehead ferns, white wine reduction 18/34.

HONEY THYME CHICKEN SANDWICH

pickled carrots, baby kale, havarti, spring onion mayonnaise, onion roll, chips 15.

PENNSYLVANIA DUCK BREAST SALAD

arugula, crispy poached duck egg, asparagus, potatoes, radish, honey vinaigrette 28.

SKUNA BAY SALMON

asparagus, peas, carrots, fingerling potatoes 30.

SPRING SORBET TRIO

strawberry & rose, rhubarb & blue coat gin, cara cara orange & rosemary 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

TEXTURES OF HEIRLOOM CARROTS

smoked pistachio, ginger, chili oil, tops 10.

MAITAKE BLOOM

tempura, horseradish dip 12.

TRAIL MIX SALAD

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

BBQ PULLED MUSHROOM SANDWICH

trumpet royale, crispy shallots, kale slaw, seven grain roll 15.

CENTER CUT BROCCOLI STEAK

broccoli-sorrel pistou, rye cracker, carrot & stem salad, chili flake 19.

“STRAWBERRY SHORTCAKE”

vanilla sponge cake, strawberry mousse 16.