Take a Tour Through Our New Lunch and Dinner Menus

Taste buds, prepare to be tantalized! We’ve rolled out our new fall lunch and dinner menus and they’re an eye-popping collection of our chef’s seasonal inspirations.

Let’s dig right into what The Gables at Chadds Ford’s award-winning chef has in store for you, whether you drop in for lunch or make a date for dinner.

Love Lunch Again

Spoon into the soul-warming goodness of our Mushroom Soup and Roasted Butternut Squash Soup. We’ve turned the tables on soups by adding a French onion base to the roasted shiitake, crimini and oyster ‘shrooms swimming in mushroom broth and topped with melted Gruyère and brioche croutons. Don’t miss the smoked crème fraîche and fried spaghetti squash that accompany roasted butternut squash.


Our lunch menu offers any number of filling sandwiches served with a choice of house-made fries or a small salad, like the zesty PLT Club Sandwich, piled high on rye with pork belly, lettuce, tomato and Sriracha aioli. Or, go seasonal with our Grilled Vegetable Panini and sink your teeth into squash, Roma tomatoes, spinach, piquillo pepper and mozzarella on ciabatta. Always a winner: our Gables Burger, 8 ounces of prime ground chuck, bacon, fried onions, arugula, white Cheddar and house pickles stuffed into a brioche bun.


We’re more than just soup, salad and sammies at lunchtime, too. Indulge in an entree like our Beer Mussels, tender PEI mussels atop a broth of lager, sliced onions, bacon and blue cheese crumbles plus fresh parsley. Or fill up with Fish and Chips featuring a beer tempura batter, tartar sauce and blackened chips.

Spy the full menu and choose your favorites!

Dine with Us for Dinner

We’re a bit partial, but Chef’s outdone himself this time. Here are a few of our favorites:

Start with locally foraged Kennett Square Mushrooms, slowly roasted then nestled in a goat cheese cream sauce and kissed with smoked paprika salt. How about Balsamic Brussels Sprouts, lightly fried and tossed in a balsamic reduction plus shaved Asiago? Perhaps both, plus other temptations.


Next up: chef specialties, including Lamb Meatballs and Shrimp and Grits. The rustic meatballs are served on garden spaetzle and purple kale plus warm yogurt sauce; the succulent shrimp sit atop Castle Valley Mill white Cheddar grits, local mushrooms, mixed bell peppers, bacon and scallions.

We’re also really proud of our 14-ounce Duroc Pork Chop with fried tomato polenta and haricots verts accented with chipotle honey reduction, our Wood Fired Filet Mignon alongside truffle baby carrots, shallot roasted fingerling potatoes and veal red wine demi-glace, and our Scallop du Jour, which is chef’s muse—you never know what might highlight the versatile scallop!


Super sides, divine desserts, a full bar including craft beerwinespecialty cocktails and martinis, and Scotch and bourbon flights, plus The Gables’ attentive service round out your experience. Remember, we source much locally, including our own rooftop garden. Join us!

The Gables at Chadds Ford is nestled in the heart of the historic Brandywine Valley. Our combination of fresh seasonal cuisine, rustic yet elegant charm and enchanting outdoor dining will keep you coming back time and time again. The Gables is also the perfect venue to host your next special event, whether you are planning a wedding, rehearsal dinner, baby shower or corporate event.

Nina Malone

Bottom two photos credited to Alison Barto

#dinnermenu #lunchmenu