Wayne's At The Table Debuts New Dishes, Chef's Table Experience

WAYNE, PA – At The Table BYOB in Wayne is celebrating its one-year anniversary of opening its doors to the Main Line area with new menu items, and new Chef's Table dining experience, and even released details on its special Valentine's Day menu.

Chef/owners Alex Hardy and Tara Buzan have introduced some new dishes to the 26-seat eatery's menu, including:

• Acadian Pearl Oysters with apple mignonette, remoulade
• Butternut Squash and Apple Soup with aged smoked cheddar
• Beet Carpaccio with grapefruit, goat cheese, dill, hazelnuts
• Wild Mushroom Toast with sour dough, gruyere cheese, thyme
• Duck Confit Gnocchi with goat cheese, maitake mushroom, pistachio
• Fettuccine Carbonara with shrimp, crab and lobster, bacon, Parmesan, chili butter, jidori Egg

And you can now try these new items at the special Chef's Table.

At the Chef's Table, diners will get a front-row seat to the culinary action in the kitchen and elevate their dinner to another level. Diners at the Chef's Table can choose from either the chef's tasting menu or the a la carte menu. Reservations are required to dine at the Chef's Table.

And, with Valentine's Day approaching (Feb. 14 to all you forgetful beaus and belles out there), the popular spot is offering diners either a four or six course dinner.

The four-course Tasting Menu costs $75 per person and the six-course Chef’s Table Tasting Menu is $95 per person, plus tax and gratuity.

Valentine’s Day menus will run Wednesday through Saturday, however only the tasting menus will be offered on Valentine’s Day.

Check out the options on the Valentine's Day menu below.

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 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, BlackberryProsciutto,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

Dinner is served At The Table Tuesday through Saturday from 5 p.m. to 10 p.m. A four-course Sunday Supper is served from 5 p.m. to 10 p.m.

Call 610-964-9700 for reservations.

Contributed photo