At The Table Introduces Happy Hour Offering select appetizers at appetizing prices from 5:00pm-6:30pm!

Posted on Wednesday, April 18, 2018

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At The Table Introduces Happy Hour

Offering select appetizers at appetizing prices from 5:00pm-6:30pm!
 
Pictured: PEI Mussels with Blue Cheese, Champagne, Tarragon, Crostini

and Acadian Pearl Oysters with Spicy Remoulade and Apple Mignonette

Chef/co-owners Tara Buzan and Alex Hardy of At The Table BYOB are introducing Happy Hour! Each Tuesday through Thursday from 5pm – 6:30pm, the Wayne BYOB will offer select appetizers at appetizing prices. The full a la carte menu will also be offered.
Specials for the month of April include
PEI Mussels
with Blue Cheese, Champagne, Tarragon and Crostini $8
Acadian Pearl Oysters
with Spicy Remoulade and Apple Mignonette $1.50 each
Red Bliss Potatoes
with Bacon, Creme Fraiche and Caviar 3 for $6
Fried Oysters
with Chorizo Remoulade and Blue Cheese 3 for $6
Dinner is served At The Table BYOB 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.
11 Louella Court
Wayne, PA 19087
610-964-9700

Thomas Keller Tasting Menu
Tuesday, April 17 & 24
Each Tuesday, Buzan and Hardy pay homage to a culinary giant who has impacted them as chefs. These world-famous chefs are known for creating imaginative and delicious dishes, and the couple will craft 4 course tasting menus, using the classic techniques of these famous standards, adding their spin. The month of April features Chef Thomas Keller (April 17th and April 24th). The cost is $55 per person, plus tax and gratuity. Call 610-964-9700 for reservations or book via OpenTable. 
 
 
Thomas Keller Tasting Menu
Tuesday, April 17th and Tuesday, April 24th
4 Courses 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 Purée
Lobster Tail

– Butter, Maitake Mushrooms, Sweet Carrots and Pearl Onions

Course 4

Honey Cream Tartlet

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