Wayne's At The Table Offering Special Thomas Keller Menu Tuesdays

WAYNE, PA – Wayne's At The Table is offering you several chances to try dishes inspired by Michelin Star chef Thomas Keller this on Tuesdays month.

After offering dished inspired by the famous Julia Child, At The Table will host special dinners inspired by Keller on April 10, April 17, and April 24.

The cost is $55 per person, plus tax and gratuity. The full menu is listed below.

Keller is known for creating imaginative and delicious dishes, and chef/owners Tara Buzan and Alex Hardy have crafted four-course tasting menus with their spin, and using the classic techniques of the famous standards.

Keller is the reason Hardy wanted to be a chef.

Known for his landmark Napa Valley restaurant, The French Laundry, Keller is a James Beard award winner for Best California Chef in 1996 and the Best Chef in America in 1997.

In 2005, he was awarded the three star rating in the inaugural Michelin Guide for New York City for his restaurant Per Se, and in 2006, he was awarded three stars in the inaugural Michelin Guide to the San Francisco Bay Area for The French Laundry.

He is the only American chef to have been awarded simultaneous three star Michelin ratings for two different restaurants. He currently holds seven Michelin stars total: three at Per Se, three at The French Laundry, and one at Bouchon.

"I always followed Thomas Keller and read his books and thought about his attention to beautiful detail," Hardy said. "He failed a restaurant before French Laundry and kept moving forward because he believed in himself. You should always be hungry and eager to try new things despite how scary they may be. Failure gives you the tools to become successful."

At The Table is located at 11 Louella Court in Wayne.

Call At The Table at 610-964-9700 for reservations.

See the Thomas Keller menu below:

Thomas Keller Tasting Menu

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, Pummel Maxim
• Lobster Tail - Butter, Maitake Mushrooms, Sweet Carrots and Pearl Onions

Course 4

• Honey Cream Tartlet

Image via Dish Public Relations