a breaded and fried ball of burrata mozzarella, marinara 12.
marinara, white wine, chili flake, garlic, parsley, basil, grilled bread 14.
tomato and mozzarella | strawberry and brie | fig jam and gorgonzola dolce 10.
cornmeal dusted, marinated, long stem, artichoke hearts, lemon caper aioli 10.
six raw oysters on the half shell, from Little Shemogue, Canada, wasabi caviar mignonette 16.50
local tomatoes, burrata mozzarella, basil, extra virgin olive oil 11.
baby arugula, grana padano, lemon, extra virgin olive oil 8.
mixed lettuce, marinated plum tomatoes, cucumbers, red onions, balsamic 8.
Roasted Beet Salad
arugula, black pepper candied pistachios, ricotta salata, sherry vinaigrette 12.
romaine hearts, grana padano cheese, croutons 7. add boquerones 3.
add chicken or shrimp or scallops to any pasta or salad 7.
Fettuccine al Pesto
basil, pine nut, roasted red pepper, grana padano, garlic, extra virgin 16.
Linguini Cacio e Pepe
pecorino romano cheese, black pepper, diced tomato 15.
seared scallops and shrimp, roasted red peppers, asparagus, saffron, white wine, cream 26.
petit clams, garlic, parsley, chili flake, parsley, white wine 17.
traditional pork, beef and veal ragu simmered with tomatoes and herbs 18.
Roasted Spaghetti Squash
no pasta, gluten free, swiss chard, sunroot, hazelnuts, brown butter 16.
seared, smashed yellow beets and yams, caper salsa-verde, spicy pickled green tomato 26.
petit clams, mussels, scallops, shrimp, new potato, garlic, lemon, pesto, grilled bread 25.
oven roasted tomato, mushroom, rosemary, swiss chard, risotto cake 23.
grilled, haricot vert, fingerling potato 31. add bleu cheese 3.
layers of grilled eggplant, tomato, spinach, mozzarella, grana padano 17.
Pork Belly L.T.
crispy pork belly, tomato, romaine, aioli, sliced Italian loaf 14.
pulled chicken, red pepper, goat cheese, arugula, sliced Italian loaf 13.
Tomato and Cheese Sandwich
warm tomato and mozzarella, arugula, basil, olive oil, sliced Italian loaf 11.
smoked pork shoulder, broccoli rabe, provolone, baguette 14.
tomato sauce, fresh mozzarella, basil, olive oil 12.50
Pork and Pear Pizza
pork shoulder, dolce gorgonzola, basil-ricotta pesto, pear 14.
goat cheese sauce, arugula, treviso, oven roasted tomato, fine herb 14.
tomato sauce, sheep’s milk cheese, fennel salami, sunroot, parsley, spicy honey 15.
mushrooms, truffle cheese, savory herbs and garlic, caramelized shallots 15.
tomato sauce, mozzarella, hot sausage, pepperoni, black olives, onion, mushroom 15.
child’s pasta with butter or marinara sm 6. lg 10.
child’s pizza with tomato sauce and mozzarella 9. additional toppings 1.
Located in the heart of the Main Line across the street from the Wayne train station, making it convenient for a trip into Philadelphia or making us a destination for coming out of Philadelphia. Teresa's Cafe opened in 1997 beginning the restaurant explosion in Wayne. Starting as a byob Italian restaurant and now with a full bar featuring extensive lists of wine, craft ales, craft sprints, keg tails (stop by and ask) and now barrel aged cocktails.
We recently refreshed our dining room to add in the small bar area and to add sound absorbing material to the dining room. It is no longer a loud restaurant you will be amazed by the difference. All work was done by our friend at Anthony Rullo Designs and we sourced local soapstone for all the tables and bar top. All the table bases were made by Anthony's brother Rullo Custom Cycles, yes a motorcycle shop, if you don't know us we like motorcycles and cars also. All our lights are now led bulbs. We sourced cork for our walls and local slate for our floors, original French made Tolix chairs, ok they were not local. We are still working with a local designer on more additions to the dining room and trying to not interrupt our extensive sound absorbing material, look for more changes coming soon.
Stop by and have a meal or a snack and a drink outside under our awnings and outdoor tables while you watch life in Wayne go by.
Our menu has recently had some renovations also. Yes we took off some old favorites but don't you want new things in life? We now feature all handmade pastas, all desserts are my by our pastry chef, we still have our hand stretched pizzas now made in the kitchen oven instead of out front, these are the staffs favorite meals. I would say we change our menu seasonally but actually we change when we find something we want to use, yes we do focus on seasonal foods, but mainly on our own tastes. We even have our own in house forager, to find new local vegetables. Yes we do serve vegetables and vegetarian items. Our menu is constantly changing we are foodies at heart. We vacation (or we like to call it a business trip) based around what food or drinks we haven't seen yet. Or we go back to places we love to see and visit past and current friends in the business. Our last big "vacation" was a trip to France and Belgium. This year we are focusing on Kentucky (for bourbon) and Oregon (for pinot noir). We are constantly tasting wines for our ever changing glass and bottle list. And we do as much staff training as we can fit in our schedules sometimes we make special events around our staff training such as our last World Whiskey Day.
If you would like to subscribe to Teresa's mailing list, you may do so here. Stay up to date with all the events happening at Teresa's Cafe!
Tomato Meatball Soup
our Flemish style carrot-tomato with our fricadelles 6.
½ dozen Canadian Little Shemogue oysters with our wasabi caviar mignonette 16.50
snails sautéed in butter, garlic, shallot, parsley and chervil served over brioche toast 12.50
Flemish style pork and veal meatballs, glazed in brown beer and chervil with bread 9.
grilled sea scallops wrapped in bacon with lemon horseradish aioli 12.
cauliflower and brussels sprouts baked with aged gruyere and mornay sauce, toast 11.
cornmeal dusted, long stem artichoke hearts and lemon 9.50
oven-roasted, whole, jumbo chicken wings; choose from: cinnamon, rosemary-roasted garlic,
Thai-ginger, barbecue, or hot sauce 12.50.
our version of chicken fingers: breaded rabbit loin with a spicy carrot sauce 11.
add $1 for Thai-ginger or Buffalo style
warm goat’s brie atop crostini, honey, apples, pecans, arugula, thyme vinaigrette 13.
Birchrun Hill’s soft cow’s cheese, endive, radicchio, arugula, blueberries, tart cherry vinaigrette 11.
Beets and Bleu
warm roasted beets, lemon-chervil-endive slaw, Bleu d’Auvergne 11.
mixed greens, tomato, carrot, cucumber, radish, chervil-shallot vinaigrette 8.50
wood grilled duck breast, poached cherries, honey goat cheese, mixed lettuce, citrus vinaigrette 16.50
lime vinaigrette, pablanos, corn, pico de gallo, queso fresco, avocado, Nexdoritos 17.50
Rib-eye, greens, roasted tomatoes, hardboiled egg, onion, croutons, bleu cheese 24.
Served with Pomme Frites and bread 16.50
fennel, celery, onions, sorrel, parsley, chervil, mustard, white wine, cream
spicy Thai chilies, ginger, scallion, wine
dark beer, chorizo sausage, red pepper, shallot, garlic, chervil
Crocus and Cream
saffron, piquillo peppers, parsley, white wine, cream
bacon, red onion, blue cheese, white beer
white wine, garlic, shallot, herbs
$3 supplement for the addition of escargot to any mussel bowl
three homemade crispy corn tortilla shells, seasoned ground beef, salsa, sour cream, queso fresco, green cabbage, pico de gallo 9.
braised goat, pico de gallo, pickled peppers, white onion, cilantro, two soft corn tortillas 10.
crispy confit pork belly, white onion, cilantro, salsa roja, queso fresco, two corn tortillas 10.
fried haddock, pico de gallo, radish, cabbage, salsa verde, two soft corn tortillas 11.
Tacos al Pastor
seasoned, roasted, pork shoulder, cilantro, onions, grilled pineapple, salsa al Pastor 11.
crispy corn tortillas rolled with chipotle shredded chicken, sour cream and twin salsas 9.
Sandwiches and Such
Served with greens, add a side of Pomme Frites for $3
brioche, toasted with aged gruyere, city ham, mornay sauce and a fried farm egg 12½.
sliced, wood grilled, duck breast, arugula, country ham, tart cherry vinaigrette 14.
haddock, a few frites, tomato, lettuce and remoulade on long roll, basil jalapeño slaw 15.
country ham, smoked pork, chicken liver mayo, cucumber, pickled carrot and daikon, jalapeño, cilantro, crushed peanuts, spicy sauce on baguette 12.50
slow braised goat, pablano peppers, toasted roll, basil jalapeño slaw, pickled cucumbers 12.
roasted lamb and veal OR roasted chicken, garlic yogurt, red cabbage, carrots, tomato, onion and cucumber wrapped in lavash 11.
Spicy is optional. Bulgarian feta add $2.
8oz of our own unique blend of ground, USDA Prime steak 12.
experience an ever changing exotic burger, ask about today’s preparation 15.
Regular Toppings $1 ea:
Caramelized leeks, beer braised onions, blue cheese, pablano peppers, pico de gallo, queso fresco, avocado OR a fried farm egg
Premium Toppings $2 ea:
Benton’s bacon or Country ham, Smoking Goose City Ham, aged cheddar, aged gruyere, goat cheese OR portobello
traditonal Belgian, dark beer braised beef stew served over Stoemp 18.50
scallops, haddock and mussels poached in white with, celery root, leeks, carrots, red potatoes, herbs and a touch of cream 27.
this is not like American barbecue, please allow at least thirty minutes or more for these wood roasted baby back ribs accompanied by basil jalapeño slaw, Pomme Frites, and samurai sauce 28.
wood grilled, bone-in pork chop, covered in a bacon, caper, mustard, onion, mushroom and wine cream sauce, apple-kraut, potato pancake and cucumber salad 26.
wood grilled all natural rib eye, Worcestershire demi-glace and Pomme Frites 26½.
braised leeks, goat cheese, and herbs served with red potatoes and salad 12½. add $2 for egg whites
grilled portobello mushrooms layered and baked with aged gruyere, roasted plum tomato, caramelized leeks and artichoke hearts drizzled with 30 year old balsamic vinegar and chive oil 18.
Brussel Sprouts bacon and shallots 8.
Basil Jalapeño Slaw cabbage 3.
Corn Salad radish, hearts of palm, cilantro 5.
Kartoffelpuffers potato pancakes 5.
Gurkensalat cucumber-dill salad 4.
Kriek Cabbage cherry, caraway seed 6.
Red Potatoes parsley and butter 6.
Pomme Frites yukon gold potatoes, remoulade 3.
Stoemp Belgian style smashed root vegetables, cabbage and potables 5.
Auchentoshen, a lowland favorite
The Lowlands are known for their lighter style of Scotch. We will focus on one of the last remaining distilleries from the region.
Peat Forward Blended Scotch
Blends are the backbone to most distilleries existence. They have gone through a tough time of poor quality in the past, but recently some blends have become as complex and interesting as their single malt counterparts.
Saturday May 16
The third annual World Whiskey Day
Sure there will be plenty of Whiskey Thursdays in between now and May 16th, but this is our only ticketed event and it sells out every year. It's a lunchtime event so keep your schedule open. This is always one of the best events we do all year with a 5 course whiskey and food pairing menu.
Opening in 2007, Teresa’s Next Door (fondly referred to as TND) quickly gained both community attention and critical acclaim. Hosting one of the most eclectic menus on the Main Line, the variety of different animals on the menu is only matched by the diverse worldwide selection of beer and whiskey selections from around the world.
The adventurous foodie and knowledgable beer geek should look no further. Our kitchen features a wood-burning grill, which imparts delightful depth into our dishes. Our creative cuisine ranges from our “game burger” to goat tacos with cactus slaw and with a choice of mussels prepared in eight different styles, how can you go wrong? Join us for a well-rounded dining experience complemented by a knowledgeable staff more than willing to fulfill your gluttonous lust. At Teresa’s Next Door, you can expect to enjoy:
If you would like to subscribe to Teresa's mailing list, you may do so here. Stay up to date with all the events happening at Teresa's Next Door!