At The Table Introduces Tuesday Tastings Featuring the signature dishes of their favorite chefs.

Posted on Monday, March 5, 2018


At The Table Introduces Tuesday Tastings
Featuring the signature dishes of their favorite chefs.
Pictured: Julia Child and Thomas Keller
At The Table BYOB chef/owners, Tara Buzan and Alex Hardy, known for their creative and approachable tasting menus are rolling out Tuesday Tastings.
Each Tuesday, the couple will pay homage to culinary giants who have impacted them as chefs. These world-famous chefs are known for creating imaginative and delicious dishes, and Buzan and Hardy will craft 4 course tasting menus with their spin, and using the classic techniques of these famous standards.
The month of March will feature two chefs for two Tuesdays each. First up on March 6th and March 13th, is a nod to Julia Child, with a menu developed by Tara Buzan. The second chef to be honored is Thomas Keller on March 20th and March 27th, with a menu created by Alex Hardy. The cost is $55 per person, plus tax and gratuity.
The Tuesday Tastings offer a fun, and creative way to present their chef’s tasting menus. It’s sure to be memorable in every way. An added bonus is sitting at the Chef’s Table, where diners get to watch the food being composed before their eyes.
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 for reservations.

Julia Child Tasting Menu
Tuesday, March 6th & Tuesday, March 13th
4 Courses for $55, plus tax and gratuity

Course 1 (choice of)
Pate Of Duck- Toasted Bread Rounds, Hard Boiled Egg, Frisée Lettuce, Cornichons, Pickled Mustard Seeds
Vichyssoise Soup- truffle

Course 2 (choice of)
Seared Duck Breast- Braised Fennel and Pearl Onions, Grand Marnier Glaze

Mussels- with White Wine & Pernod

Course 3 (choice of)
Boeuf A La Bourguignonne

Sole Meunierre- Parsley Lemon Butter, Carrots and Peas, Pomme Mousseline

Course 4 (choice of)
Tarte Tatin

Pot Au Creme



Thomas Keller Tasting Menu
Tuesday, March 20th & Tuesday, March 27th
4 Course for $55, plus tax and gratuity
Course 1 (choice of)
Acadian Oysters and Pearls– Pearl Tapioca Sabayon, Bowfin Caviar
Prosciutto Salad– Peach, Belgium Endive, Pole Beans, Dijon Mustard

Course 2 (choice of)
Foie Gras– En Terrine, Raspberry, Pecan Streusel, Mache, Balsamic
Gnocchi, Herb and Gruyere

Course 3 (choice of)
Strip Steak– Cèpes, Glazed Carrots, Burnt Spring Shallots, Bone Marrow,
Bordelaise Sauce, Pommes Maxim
Lobster Tail– Butter, Maitake Mushrooms, Sweet Carrots and Pearl Onions

Course 4
Honey Cream Tartlet