Main Line Restaurant Week is always an exciting time at The Gables.
Chef Shawn Connors and his culinary team have created two amazing prix fixe menus that embrace the warmth and essence of the Fall season. Full of Autumn vegetables, herbs and spices, both menus are sure to be crowd pleasers!
MLRW Fall 2013 kicks off at The Gables on Tuesday, September 24th through Sunday, September 29th.
Click here, It’s never too early to make your reservation!
View our lunch and dinner menus below.
Main Line Restaurant Week Lunch Menu – $15
1st Course:
Mushroom Soup
Local Mushroom Trio | Rich Mushroom Broth | Parmesan Cheese
Roasted Butternut Squash Soup
Ancho Chile Crème Fraiche | Sage
The Gables Farmhouse Salad
Mixed Field Greens | Candied Walnuts | Blue Cheese | Anjou Pears | Gala Apples | Balsamic Vinaigrette
Marinated Grilled Radicchio Salad
Romaine Lettuce | Roasted Leeks | Smoked Blue Cheese | Bacon Vinaigrette
2nd Course
Chicken Salad Sandwich
Poached Chicken Breast | Red Onions | Raisins | Tarragon Mayo | Fresh Baked Butter Croissant
Turkey Wrap with Mole Sauce
Cilantro Lime Brown Rice | Mexican Crema
Pumpkin Ravioli
Pumpkin Seed Pesto Cream Sauce | Candied Pecans
Seared Salmon
Roasted Fall Vegetables | Braised Lentils | Sorrel Sauce
3rd Course
Sweet Corn Cupcake
Brown Butter Frosting | Corn Brittle
Seasonal Crème Brulee
Chocolate Banana Cake
Chocolate Banana Cake | Whipped Chocolate Ganache | Bananas Foster | Caramelized Bananas | Chocolate Sauce
Main Line Restaurant Week Dinner Menu – $30
1st Course
Mushroom Soup
Local Mushroom Trio | Rich Mushroom Broth | Parmesan Cheese
Roasted Butternut Squash Soup
Ancho Chile Crème Fraiche | Sage
Gables Farmhouse Salad
Mixed Field Greens | Candied Walnuts | Blue Cheese | Anjou Pears | Gala Apples | Balsamic Vinaigrette
2nd Course
Free Bird Chicken Ballotine
Pistachios | Prosciutto | Mushrooms | Lemon Verbena Pesto
Paradise Shrimp Escabeche
Anaheim Chiles | Cilantro Lime Brown Rice
Marinated Stuffed Baby Artichokes
Goat Cheese | Grana Padano | Roasted Garlic | Toasted Cumin Cream Sauce | Herb Infused Oil
3rd Course
Crab Cake
Creamy Carrot Puree | Tuscan Kale Hash | Lemongrass Crème Fraiche
Red Snapper
Endives | Fennel and Rosemary Risotto | Zesty Green Pepper Coulis
Marinated PA Proud Teres Major
Batata Harra | Crispy Cauliflower | Tahini Yogurt Sauce
Smoked Pork Ribs
Loaded Twice Baked Potato | Confit Baby Carrots | Tangy BBQ Sauce
4th Course
Chocolate Banana Cake
Chocolate Banana Cake | Whipped Chocolate Ganache | Bananas Foster | Caramelized Bananas | Chocolate Sauce
Apple and Quince Bread Pudding
Cinnamon Raisin Ice Cream | Warm Caramel Cognac Sauce
Seasonal Crème Brulee
Be social with The Gables
Photos courtesy of ME Photo and Design LLC and Betsy Barron Fine Art Photography