As an amazing food artisan of the local dining scene, chef/owner Andrew Deery of Majolica announces his new late summer selections ( menu seen below or click here) offered at a lower price—an opportunity that allows even larger audiences to enjoy the “magic of Majolica” more often.
From dashing appetizers of escargot flatbreads featured with asparagus and garlic confit and white corn soup blended with lobster and herbs (as featured recently in Philadelphia Magazine), the Bridge Street eatery continues to “wow” its diner guests.
Entrees like goat cheese agnolotti with braised fennel and pollen and Painted Hills’ Farm’s skirt steak with fried egg and black truffle butter are also assured to be crowd-pleasers, as are the cozy, six choices of dessert, which includes toasted buttercake with white peaches, flourless chocolate torte with salted caramel ice cream and pistachio praline, and Earl Grey tea ice cream.
Also, now available Wednesday, Thursday and Sunday only is a 3-course prix fixe menu for a strikingly $30 that includes an appetizer, entree and dessert, with choices that change daily.
For more information, visit Majolica on the web at www.majolicarestaurant.com or call 610-917-0962.
One Comment