Join Us for Brandywine Valley Restaurant Week!

Lunch Menu

First Course, choice of:

Mushroom Soup Local Kennett Square Mushrooms, Rich Mushroom Broth, Fresh Herbs

The Gables Salad Babe Farms Mixed Greens, Candied Walnuts, Anjou Pears, Honey Crisp Apples, Black River Blue Cheese, White Balsamic Vinaigrette

Watermelon Salad Summer Watermelon, Arugula, Pickled Cipollini Onion, Feta Cheese, Fresh Mint

Second Course, choice of:

B.L.G. Fried Green Tomato, Spinach, Bacon, Pimiento Cheese, Sourdough Bread Suggested Wine Pairing ~ Folie a Deux Chardonnay

Waldorf Chicken Salad Free Range Poached Chicken, Dried Cranberries, Walnuts, Fresh Baked Croissant Suggested Wine Pairing ~ Marquis De La Tour Sparkling

Pulled Pork Sandwich Bing Cherry Barbeque Sauce, Jicama Slaw, Aged Cheddar Cheese, House-Made Pretzel Roll Suggested Wine Pairing ~ Sean Minor Pinot Noir

Dinner Menu

First Course, choice of:

Fried Green Tomatoes Cornmeal Encrusted Tomatoes, Pimento Cheese, Arugula

Chicken Liver Mousse Apricot Jam, Garden Herb salad, Crostinis

Strawberry Salad Avocado, Spinach, Feta Cheese, Aged Balsamic Vinegar

Mussels PEI Mussels, Cured Bacon, Saffron Cream

Second Course, choice of:

Pan Seared Scallops Perlau Rice, White Wine Grape Salsa Suggested Wine Pairing ~ Cielo Pinot Grigio

Lamb Lollipops Rootbeer Pomegranate Gastrique, Cranberry Raisin Risotto Suggested Wine Pairing ~ Cline Ancient Vines Zinfandel

Shaved Parsnip “Pappardelle” Roasted Garlic, Patty Pan Squash, Snap Peas, Cherry Tomatoes, Basil Suggested Wine Pairing ~ Arona Sauvignon Blanc

Chicken Roulade Brussel Sprout Slaw, Roast Chestnut Puree Suggested Wine Pairing ~ Trefethen Chardonnay

Third Course, choice of:

Bing Cherry Crisp Fresh Bing Cherries, Brown Sugar Crumb Topping, Vanilla Ice Cream, Toasted Almonds

Ann’s Chocolate Banana Cake Chocolate Banana Cake, Bananas Foster Mousse, Chocolate Ganache, Caramelized Bananas, Warm Chocolate Sauce

Ice Cream or Sorbet Ask your server for current flavors