Wayne’s The Silverspoon Goes Bananas…About Apples

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

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.

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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

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