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In honor of its fifth anniversary, The Silverspoon in Wayne will be serving the “best of the best” of its menu creations from years past in a special dinner scheduled for six days in January: Tuesday–Thursday, Jan. 20–22 and Jan. 27–29.
The five-course, $55 menu pays tribute to contributions from the three executive chefs who have helped make The Silverspoon Restaurant a Main Line favorite: Ron Silverberg, now sous chef at Philadelphia’s Ela under Chip Roman and Top Chef’s Jason Cichonski; Kyle Peahota, who tragically passed away at the age of 25; and Tim Courtney, head chef at The Silverspoon for the past three years. Tim, a Chester County native, Culinary Institute of America graduate and avid gardener, is the creative mind behind the current Silverspoon menu.
Diners will be treated to five courses that exemplify The Silverspoon’s focus on local, farm-fresh fare:
Signature Mushroom Bisque
Truffled croutons, orange fennel oil
Arugula Pear Salad
Baby arugula, honey-roasted pears, caramelized pepper bacon, Keswick Creamery blue cheese, candied walnuts, herb vinaigrette
Pan-Seared Scallop
Crispy local scrapple, late season broccoli, apple fennel puree, toasted hazelnuts, maple brown butter
Petite Beef Shoulder Tender
Lancaster County Angus beef, braised winter greens, horseradish chive potato cake, garlic butter, bacon jus
Chocolate Truffle
Dense Belgian chocolate, soft ganache, Maldon sea salt, whipped cream, vanilla sauce
The full a la carte menu will also be available on these days. Reservations are suggested; make yours via OpenTable or by calling the restaurant.
The Silverspoon, 503 W. Lancaster Ave. (in Eagle Village Shops), Wayne, (610) 688-7646, www.silverspoonwayne.com.
