AT The Table BYOB: Celebrating their first Anniversary… New Chef’s Table New Menu + Valentine’s Day!

Posted on Wednesday, January 31, 2018

0


Celebrating the first anniversary of their opening, At The Table BYOB, the tiny 26 seater in the heart of Wayne, is the definition of unique, from the small intimate design to the creative and comforting cuisine it presents.
Chef/owners Alex Hardy and Tara Buzan, the couple behind At The Table, have created this cozy spot to make you feel as though you’ve been invited into their home. The life and business partners work together preparing creative menus that constantly evolve with availability of fresh and sustainable produce and seafood.
Select from the new a la carte menu or dive head first into the amazing five course tasting menu, either choice will have you oohing and aahing.
For an ultimate entertaining dining experience and the best seat in the house, reserve the newly added Chef’s TableGet a front row seat to the culinary action in the kitchen and elevate your dinner to another level! Choose from either the chef’s tasting menu or the a la carte menu. Reservations are required.
Dinner is served At The Table Tuesday through Saturday from 5:00 – 10:00pm. A four course Sunday Supper ($45) is served from 5:00 – 10:00pm. At The Table is also available for on-site private events and off-site catering. Call 610-964-9700 or visit atthetable.com for reservations.

~ Valentine’s Day ~
4 Course Chef’s Tasting Menu $75
or
6 Course Chef’s Table Tasting Menu $95
Valentine’s Day menus will run Wednesday through Saturday. Only the tasting menus will be offered on Valentine’s Day. The a la carte menu will be offered on the following days.
Amuse Bouche and Champagne
Lobster Shooter (Chef’s Table Amuse Bouche)

First Course – choice of
Acadian Pearl Oysters
Apple Mignonette | Spicy Remoulade | Lemon

Duck Rillettes “Toast”
Sour Dough | Cornichons | Cognac Glazed Grapes | Pickled Carrot Rounds | Mascarpone

Second Course – choice of
4 Type Traditional Caviar Service (Chef’s Table only)
Diced Shallot | Chives | Capers | Jidori Boiled Egg | Lemon Crème Fraiche
(50.00 Supplement per two guests)

Roasted Tomato and She-Crab Soup
Sour Dough and Taleggio | Shaved Black Truffle

“Hudson Valley Foie Gras Torchon”
Cocoa Nibs | Onion Soubise | Pickled Mustard Seed | Blackberry
Prosciutto | Pistachio

Escargot
Pea Agnolotti | Parsley Butter | Shallot Mousse | Parsnip | Dill

~
Raspberry Sorbet
~
Third Course – choice of
Duck Confit Gnocchi (Chef’s Table only)
Shaved Black Truffle | Maitake Mushrooms | Truffle Butter | Goat Cheese

European Stone Bass
Cauliflower | Goat Cheese Crema | Langoustine | Pedro Ximenez “XO”

Wagyu “Ribeye”
Maine Lobster Tail | Turnips | Taleggio Cream Sauce | Pickled Mustard Seed | Pistachio Dust

Pan Seared Scallops
Roasted Red Pepper and Chorizo Broth | Chimichurri | Lime Oil
~
Two Cheese Assortment (Chef’s Table only)
Traditional Cheese Platter
~

Fourth Course
Flourless Chocolate Cake
White Chocolate Drizzle | Pistachio Brittle
~
Call 610-964-9700 or visit atthetable.com for reservations.

New Menu!
Featured dishes from our new menu…
Acadian Pearl Oysters
Apple Mignonette, Remoulade
Hudson Valley Foie Gras Torchon (from tasting menu)
Cocoa Nibs, Onion Soubise, Pickled Mustard Seed,
Blackberry, Prosciutto, Pistachio
Butternut Squash and Apple Soup
Aged Smoked Cheddar
Beet Carpaccio
Grapefruit, Goat Cheese, Dill, Hazelnuts

Wild Mushroom Toast
Sour Dough, Gruyere Cheese, Thyme

Duck Confit Gnocchi
Goat Cheese, Maitake Mushroom, Pistachio
Fettuccine Carbonara 
Shrimp, Crab and Lobster, Bacon, Parmesan, Chili Butter, Jidori Egg
~
 
 
Call 610-964-9700 or visit atthetable.com for reservations.
Advertisements