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Wayne’s The Silverspoon Goes Bananas…About Apples

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Tim Courtney, executive chef at Wayne’s The Silverspoon, has an affinity for using the freshest bounty of the season. Right now, that means apples.

Chef Courtney has crafted a menu with a variety of local apples serving as the star of the plate. The four-course menu includes selections like kale salad served with pickled Jonagold apples, toasted hazelnuts, mushrooms, bacon and a honey-dijon cider vinaigrette and cream of parsnip soup made with Cortland apples and rosemary black-pepper honey.

Entree choices include Jail Island salmon with Honeycrisp apple-fennel puree, toasted rye berry pilaf and a shaved fennel and citrus salad; braised Lancaster County Angus beef short rib with autumn-spiced Granny Smith apples, late harvest broccoli and smashed Yukon gold potatoes; or pan-fried rye-breaded pork cutlet with a Fortune apple, baby arugula and celery-root salad topped with cider vinaigrette and parsnip chip garnish.

Of course, a meal all about apples isn’t complete without an apple-centric dessert. Finish your meal with a warm-apple bread pudding with autumn-spiced anglaise and whipped cream.

The Wild About Apples tasting menu will be offered for a limited time from Tuesday, Nov. 11, through Thursday, Nov. 13, and the following Tuesday through Thursday, Nov. 18–20. The four-course menu is $40 per person and will be available during dinner hours (5–9 p.m.). Silverspoon’s regular a la carte menu will also be served.

Spy the full Wild About Apples menu at www.silverspoonwayne.com. Reservations are recommended and can be made at (610) 688-7646 or online via OpenTable.     

Find The Silverspoon at 503 W. Lancaster Ave. in Wayne (Eagle Village Shops).

Apples The Witherspoon Apples