Spring Menus Have Sprung

Warmer temperatures mean lighter fare at many Main Line restaurants, with a focus on fresh and seasonal ingredients.

This time of year, chefs start to lighten and revamp their menus with fresh, seasonal ingredients, and we’re always excited to get a sneak peek at the new offerings.

As well as opening up their outdoor patio seating, Georges’ in Wayne has introduced new lunch options, as well as a selection of dishes in smaller portions that are perfect for mixing and matching as well as sharing. The items on the new menu range in price from $5-$18 and include dishes like cheese with balsamic onion marmalade, Spanish octopus salad with paprika vinaigrette, shrimp and crab salad, Tuscan vegetable ravioli and much more. New lunch options include a barbecued pulled pork sandwich, fish tacos and a zesty, grilled chicken pita. Visit georgesonthemainline.com for more information.

Also in Wayne, Ella’s American Bistro is welcoming a new chef, new spring menus and Sunday dinner. Former chef de cuisine, Chad Jajczyk has taken over the role of executive chef and has already added his personal touches to a new spring menu. His new lunch, dinner and bar menus stick to Ella’s farm-to-table concept, using ingredients that are naturally raised, organically grown, chemical-free and local when possible. Dishes you are likely to see on the menu (but change frequently depending on what’s freshest) include spring chicken cassoulet, grilled salmon and a bone-in pork chop. And don’t worry, their fantastic burger isn’t going anywhere. Ella’s is known for their specials, which are sure to be fantastic as well. The restaurant is also now open for dinner on Sundays from 5-9 p.m. Visit ellasamericanbistro.com for more information or to make a reservation.

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