Our Menu
A La CarteDessertsThe Weekday MenuCatering MenuChef's Tasting MenuHappy HourMain Line Restaurant WeekThanksgiving Pick-Up
October
Starters
Beets & Burrata
$18.00
Boston Bibb · Roasted Beets · Candied Pecan · Cucumber · Honey-Thyme Vinaigrette
Yellowfin Tuna Crudo
$24.00
Avocado · Watercress · Pickled Vegetables · Ají Amarillo
Butternut Squash & Apple Soup
$15.00
Toasted Pepitas · Pomegranate Molasses · Crispy Prosciutto
Grilled Spanish Octopus
$23.00
Chorizo Salsa · Chimichurri · Duck Fat Potatoes
Oysters on the Half Shell
Mignonette · Cocktail Sauce · Kimchi Relish
Sharables
Fall Brussels
$18.00
Roasted Brussels Sprouts · Apple · Lardons · Pepitas · Fried Egg · Sherry Glaze
Warm Honey Cornbread
$12.00
Whipped Honey Butter · Fried Onions
Truffle Fries
$22.00
Shaved Black Truffle · Lemon Truffle Aioli · House Ketchup
Bacon-Wrapped Dates
$18.00
Goat Cheese · Maple Sherry Glaze
The Mushroom Toast
$22.00
Grilled Sourdough · Truffle Cream Cheese · Balsamic
Mains
Wagyu Taleggio Cheeseburger
$28.00
ATT Garlic Pickle · Special Sauce · Truffle Fries
Half Roasted Chicken
$38.00
Lemon Chicken Jus · Broccolini · Pommes Purée
Dry-Aged New York Strip
$66.00
Maitake Mushroom · Garlic Compound Butter · Mashed Potatoes · Bordelaise
Crispy Skin Bronzino
$44.00
New Potatoes · Ratatouille · Beurre Blanc
Rack of Lamb
$58.00
Truffle Mashed Potatoes · Artichoke Hearts · Chimichurri · 24-Hour Lamb Jus
Pastas
Add black truffle to any pasta · 15
Sun-Dried Tomato Spaghetti
$28.00
Artichoke · White Wine · Goat Cheese · Capers
Braised Short Rib Bucatini
$36.00
Whipped Ricotta · Pistachio · Calabrian Chili Butter
Angry Crab Spaghetti
$35.00
Confit Tomato · Chili · Lump Crabmeat · Lemon Butter Emulsion
Menu
House Creme Brulee
$12.00
Flourless Chocolate Torte
$12.00
Seasonal Warm Cookies w/ House Made Iced Cream
$12.00
Blueberry Cobbler
$12.00
Affogato
$10.00
Tuesday – Thursday · A three-course prix fixe · $70 per guest, plus tax & gratuity
First Course
Choice of one
Beets & Burrata
Boston Bibb · Roasted Beets · Candied Pecans · Pickled Cucumber · Honey Thyme Vinaigrette
Butternut Squash & Apple Soup
Toasted Pepitas · Pomegranate Molasses · Crispy Prosciutto
Second Course
Choice of one
Wild Mushroom & Taleggio Tortellini
Brown Butter & Sage Emulsion · Burgundy Truffles · Fried Sage
Land & Sea
119° Sous Vide Hanger Steak · Butter-Poached Maine Lobster · Taleggio Cream Sauce
Third Course
Choice of one
Frozen Boozy Soufflé
Chantilly Whipped Cream
Coconut Panna Cotta
Vanilla Crème Brûlée
To Start
Raw Bar
Oysters, Jumbo Shrimp, Stone Crab Claws
House Made Spicy Tuna & Spicy Salmon Sushi Rolls
Mini Pulled Pork Tacos
Pickled Red Onion, Avocado Cream
Croque Madame
Quail Egg, Brioche
Sesame Encrusted Ahi Tuna
Wasabi Mayo, Pickled Red Onion, Micro Cilantro
Grilled Ham Brie Sandwiches
Gazpacho Soup Shooters
Wild Mushroom Toast
Smoked Salmon Pinwheels
Peach, Prosciutto & Mozzarella Skewers
Smoked Salmon Pinwheels with Caper Cream Cheese
Tomato Caprese Skewers
Tuna & Avocado Tartar Tostada
Chicken Satay with Spicy Peanut Dipping Sauce
Zucchini, Goat Cheese & Herb Gratin
Deviled Eggs with Salmon Roe
Flatbread Pizzas
Main Course
Braised Short Ribs
Celery Root Puree, Rosemary Crema
Beef Tenderloin Croissants
Horseradish Cream, Pickled Shallots
Grilled Flank Steak
Chimichurri
Pan Seared Bronzino
Lemon Caper Beurre Blanc
Tortellini, English Peas & White Wine Cream Sauce
Jumbo Lump Crab Cake
Truffle Lemon Aioli
Veal Osso Bucco
Creamy Polenta & Veal Jus
Chicken Roulade with Spinach, Shiitake & Goat Cheese
Soba Noodles with Broccoli, Bell Pepper, Carrot, Cilantro & Mint, Peanut Sauce
Tuna Nicoise Platter
Caper berry, Hard Boiled Egg, Haricot Verte
Sides
Heriloom Tomato
Buratta Salad
Chopped Greek Salad
Cucumber, Tomato, Olive, Feta with Oregano Vinaigrette
Watermelon
Feta, Mint Salad with Balsamic Glaze
Shaved Asparagus
Parmesan, Chive and Truffle Salad
Classic Ratatouille
Italian Bread
Shaved Brussel Sprouts
Lardons, Balsamic Glaze
French Potato Salad with Tarragon Dijon Vinaigrette
Roasted Seasonal Vegetables
Potato, Leek & Gruyere Gratin
Truffled Mashed Potato
Orzo w/ caramelized onions, pecorino, mascarpone
To Finish
Key Lime Cheesecake
Chocolate Mousse
Rum Whipped Cream
Tres Leches
Vanilla Bean Creme Brulee
Espresso Tiramisu
Chocolate Chip Cookies
Mini Assorted Desserts
Chefs Alexander Hardy & Tara Buzan-Hardy · $125 per guest
October
I. Tuna Tartare
Fried Plantain · Avocado Mousse · Pickled Fresno
II. Royal Osetra Caviar
Egg Yolk “Confit” · Poached Langoustine · Toasted Pullman Brioche
III. Tortellini
Brown Butter Emulsion · Fried Sage · Burgundy Truffles
Intermezzo
Daily Intermezzo
IV. Braised Short Rib
Parmesan Polenta · Salsa Verde · Pickled Red Onion
V. Key Lime Pie
Tuesday – Friday · 4pm – 6:30pm · At the bar, walk-ins welcome
Bites
Coconut Shrimp
$14.00
Sweet Chili Dipping Sauce
White Truffle Croquettes
$10.00
Lemon Truffle Aioli
Acadian Pearl Oysters
$18.00
Half Dozen
Shrimp Cocktail
$16.00
Jerry's Fried Pickles
$10.00
Cajun Aioli
Drinks
Margarita
$12.00
Classic or Spicy
Chef On The Green
$14.00
Vodka · Grape & Pomegranate Syrup · Lime · Blanc de Blanc
Garden Fizz
$14.00
Sparkling Wine
$10.00
Sauvignon Blanc
$10.00
Chardonnay
$10.00
Cabernet Sauvignon
$10.00
November 3 – 14 · Three-course prix fixe · $55 per guest, plus tax & gratuity · Served Tuesday through Saturday
First Course
Choice of one
French Onion Soup
Gruyère · Comté · Sherry · Baguette
Burrata Salad
Poached Pear · Candied Pecans · Spring Mix · White Balsamic Vinaigrette
Wild Mushroom Arancini
Parmesan Fondue · Crispy Sage
Second Course
Choice of one
Seared Ora King Salmon
Creamy White Beans · Wilted Kale · Lemon Beurre Blanc
Dry Aged Prime Hanger Steak
Potato Purée · Broccoli Rabe · 24-Hour Cabernet Sauvignon Bordelaise
Pumpkin Ravioli
Brown Butter & Sage Emulsion · Toasted Pepitas · Pomegranate Molasses
Third Course
Choice of one
Warm Apple Crisp à la Mode
Salted Caramel
Chocolate Pots de Crème
Chantilly Whipped Cream · Chocolate Crumble
Lemon Posset
Cranberry Compote
Everything for the table, but the bird · $300 · Serves 4–6 · Order by Monday, November 23 · Pick up Wednesday, November 25 · Call 610.964.9700 or email info@atthetablewayne.com
The Package
$300 · Serves 4–6
Roasted Butternut Squash & Apple Bisque
Autumn Harvest Salad
Poached Pear · Dried Cranberry · Goat Cheese · Candied Pecans · Apple Cider Vinaigrette
Whipped Yukon Gold Potatoes
Herbed Brioche Stuffing
Sage · Celery · Sweet Onion
House Turkey Gravy
Bourbon Chocolate Pecan Pie
To Add
Acadian Pearl Oysters
$54.00
By the dozen
Petite Crab Cakes
$60.00
Lemon Truffle Aïoli · By the dozen
Maple Brussels Sprouts
$40.00
With Lardons