Weekly Specials
  • GRILLED OYSTERS ON THE HALF SHELL, HERB BUTTER, LEIDENHEIMER TOAST POINTS 

    $14.00

Menus



Antipasta

 

Burrata Bomb  

a breaded and fried ball of burrata mozzarella, marinara   10.

 

Mussels  

marinara, white wine, chili flake, garlic, parsley, basil, grilled bread   12. 

 

Bruschetta Trio  

tomato and mozzarella  |  strawberry and brie  |  fig jam and gorgonzola dolce   9.

 

Crispy Artichokes  

cornmeal dusted, marinated, long stem, artichoke hearts, lemon caper aioli   9.

 

Oysters 

six raw oysters on the half shell, from Little Shemogue, Canada, wasabi caviar mignonette   15.

 

 

Insalata

Caprese  

local tomatoes, burrata mozzarella, basil, extra virgin olive oil   11.

 

Rucola Salad  

baby arugula, grana padano, lemon, extra virgin olive oil   8.

 

Misto Salad  

mixed lettuce, marinated plum tomatoes, cucumbers, red onions, balsamic   8.

 

Roasted Beet Salad  

arugula, black pepper candied pistachios, ricotta salata, sherry vinaigrette   11.

 

Caesar Salad  

romaine hearts, grana padano cheese, croutons   7.      add boquerones   3.

 

add chicken or shrimp or scallops to any pasta or salad   7.

 

 

Pasta

 

Fettuccine al Pesto  

basil, pine nut, roasted red pepper, grana padano, garlic, extra virgin   15.

 

Linguini Cacio e Pepe  

pecorino romano cheese, black pepper, diced tomato   14.

 

Sea Fettuccine  

seared scallops and shrimp, roasted red peppers, asparagus, saffron, white wine, cream   24.

 

Linguini Vongole  

petit clams, garlic, parsley, chili flake, parsley, white wine   16.

 

Fettuccine Bolognese  

traditional pork, beef and veal ragu simmered with tomatoes and herbs   17.

 

Roasted Spaghetti Squash  

no pasta, gluten free, swiss chard, sunroot, hazelnuts, brown butter   14.

 

 

Entree

 

Arctic Char  

seared, smashed yellow beets and yams, caper salsa-verde, spicy pickled green tomato   24.

 

Clam Boil  

petit clams, mussels, scallops, shrimp, new potato, garlic, lemon, pesto, grilled bread   24.

 

Half Chicken  

oven roasted tomato, mushroom, rosemary, swiss chard, risotto cake    19.

 

Rib Eye  

grilled, haricot vert, fingerling potato   28.      add bleu cheese   3.

 

Melanzane  

layers of grilled eggplant, tomato, spinach, mozzarella, grana padano   17.

 

 

Sandwiches 

 

Pork Belly L.T.  

crispy pork belly, tomato, romaine, aioli, sliced Italian loaf   12.

 

Chicken Sandwich  

pulled chicken, red pepper, goat cheese, arugula, sliced Italian loaf   11.

 

Tomato and Cheese Sandwich  

warm tomato and mozzarella, arugula, basil, olive oil, sliced Italian loaf   10.

 

Porchetta Sandwich  

smoked pork shoulder, broccoli rabe, provolone, baguette   12.

 

 

Pizza

 

Margherita Pizza  

tomato sauce, fresh mozzarella, basil, olive oil   12.

 

Pork and Pear Pizza  

pork shoulder, dolce gorgonzola, basil-ricotta pesto, pear   14.

 

Treviso Pizza  

goat cheese sauce, arugula, treviso, oven roasted tomato, fine herb   13.

 

Roberta’s Pizza  

tomato sauce, sheep’s milk cheese, fennel salami, sunroot, parsley, spicy honey   14.

 

Funghi Pizza  

mushrooms, truffle cheese, savory herbs and garlic, caramelized shallots   15.

 

Americana Pizza  

tomato sauce, mozzarella, hot sausage, pepperoni, black olives, onion, mushroom   15.

 

 

Bambino

 

Penne Bambino  

child’s pasta with butter or marinara   sm 6.   lg 10.

Pizza Bambino  

child’s pizza with tomato sauce and mozzarella   9.   additional toppings   1.

About Us

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.

Private Events

Teresa's is the perfect place for cocktail receptions of 35 – 350. Our versatile space has been the site of numerous events; from corporate and social parties to rehearsal dinners and birthday parties. We have the capability to offer numerous private bars, table configurations and menu options; as well as a wide array of AV equipment for your reception. After discussing the details of your event, we will design the perfect menu and event plan for your reception.

  • Birthday Party
    Enjoy your birthday with the Teresa's staff and your family!
    Click to read more.
Events

Upcoming Events at Teresa's

Tuesday November 25th  -  Ithaca starts off Thanksgiving

Ithaca will be pouring and the festivities will be starting.  The night before Thanksgiving is usually one of the biggest party nights of the year.  We figured it’s gotten so big that we should just start it a day early.  All the usual suspects as well as one or two very special treats.

  

!! Black Friday Sour Day !!

We will be tapping the rare, Cantillon Fou Foune, Allagash Interlude, 

and both Russian River Consecration and Russian River Supplication

 

Tuesday December 2nd   

Troegs with Mad Elf and Nick Johnson 

Every year we get together with Nick and drink too much Mad Elf. Of course there will be a few other beers from Troegs that day but the Elf always seems to be the star of the show. 

 

December 26 - January 1   

Bell's Tap Takeover!

One of our annual events right around the holidays. A few delicious Riverhorse beers will be pouring on draft. Its always a great day and good way to get together with some friends.

 

Taste. Experience.

We’ve been asked for a long time to help people learn about what they are eating and drinking. Although we can answer questions tableside, this is a much more in-depth learning experience. The information here is not only useful for our menu, but out in the world as well. So go ahead and learn something new, then impress your friends with your new found knowledge. Classes start at 7:30, call ahead to reserve your spot because space is limited.

 

Novmber 3rd - Cheese 101, This is a long requested class topic, so here we begin   

Novmber 10th - Introduction to what makes American whiskey so special and unique   

Novmber 17th - Lagers, Yuengling may be synonymous but certainly not the only one   

Novmber 24th - Willamette Valley Pinot Noir, a very specific region with complex subtlety 

December 1st - Rob Mullane will be here to discuss 5 Irish whiskies, accent and everything

December 8th - Dave Menges will join us to help us understand old world wines   

 

Whisk(e)y Thursday

November 20    The Virginia’s, not just mountains and moonshine

Virginia and West Virginia have had a role in whiskey since before they were even states. Presidents distilled there, back woods moonshine is still made there and some great distillers have come from there. Here are three whiskeys from the Virginia’s to wet your whistle.

 

November 27    Scotch and Sherry, perfect together

This week will feature three whiskeys aged for their entire life in refill sherry casks.

 

December 4    Scotch and Bourbon, not just a brothers from across the pond 

As a counter point to Sherry casks, refill American cask aged Scotch is lighter and cleaner.

 

December 11    Palate Wreckers

This is a tasting we do with some trepidation. Each of these whiskeys are delicious in their own right. They don’t do well as a start of the night drink. However, this night will be a way to settle the life long battle, which is the ultimate Palate Wrecker of a Whiskey.

 

Education

Taste. Experience.

We’ve been asked for a long time to help people learn about what they are eating and drinking. Although we can answer questions tableside, this is a much more in-depth learning experience. The information here is not only useful for our menu, but out in the world as well. So go ahead and learn something new, then impress your friends with your new found knowledge. Classes start at 7:30, call ahead to reserve your spot because space is limited.

 

Novmber 3rd - Cheese 101, This is a long requested class topic, so here we begin

 

Novmber 10th - Introduction to what makes American whiskey so special and unique

 

Novmber 17th - Lagers, Yuengling may be synonymous but certainly not the only one

 

Novmber 24th - Willamette Valley Pinot Noir, a very specific region with complex subtlety

 

December 1st - Rob Mullane will be here to discuss 5 Irish whiskies, accent and everything

 

December 8th - Dave Menges will join us to help us understand old world wines

 

 

 

Winter Break

 

Classes will resume Monday January 6th at 7:30

 

 

Schedule to be announced

Mailing List

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!

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Hours & Directions
Teresa's Cafe
124-126 N. Wayne Avenue
Wayne, PA 19087
Phone: 610.293.9909
Hours Of operations
  • MONDAY - SATURDAY
    11:30AM - 12AM
  • SUNDAY
    4PM - 11PM
Contact

If you'd like to contact Teresa's, please call 610.293.9909 for any reason or you may fill out the contact form below.

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Menus



Starters

 

Tomato Meatball Soup  

our Flemish style carrot-tomato with our fricadelles   6.

 

Oysters   

½ dozen Canadian Little Shemogue oysters with our wasabi caviar mignonette   15.

 

Escargot  

snails sautéed in butter, garlic, shallot, parsley and chervil served over brioche toast   11.

 

Fricadelles  

Flemish style pork and veal meatballs, glazed in brown beer and chervil with bread   8½.

 

Scallop Brochette  

grilled sea scallops wrapped in bacon with lemon horseradish aioli   11.

 

Baked Caulisprouts  

cauliflower and brussels sprouts baked with aged gruyere and mornay sauce, toast   9.

 

Crispy Artichokes  

cornmeal dusted, long stem artichoke hearts and lemon   9.

 

Wings  

oven-roasted, whole, jumbo chicken wings; choose from: cinnamon, rosemary-roasted garlic, Thai-ginger, barbecue, or hot sauce   11.

 

Bunny Bites  

our version of chicken fingers: breaded rabbit loin with a spicy carrot sauce   10.

add $1 for Thai-ginger or Buffalo style

 

 

Salads

 

Chèvre Chaud  

warm goat’s brie atop crostini, honey, apples, pecans, arugula, thyme vinaigrette   12½.

 

Fat Cat  

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   10.

 

Green  

mixed greens, tomato, carrot, cucumber, radish, chervil-shallot vinaigrette   7.

 

Duck Salad  

wood grilled duck breast, poached cherries, honey goat cheese, mixed lettuce, citrus vinaigrette   16.

 

Pollos Hermanos  

lime vinaigrette, pablanos, corn, pico de gallo, queso fresco, avocado, Nexdoritos   16.

 

Steak Salad  

Rib-eye, greens, roasted tomatoes, hardboiled egg, onion, croutons, bleu cheese   20.

 

 

Mussels

Served with Pomme Frites and bread   15.

 

Ostend  

fennel, celery, onions, sorrel, parsley, chervil, mustard, white wine, cream

 

Far East  

spicy Thai chilies, ginger, scallion, wine

 

Drunken  

dark beer, chorizo sausage, red pepper, shallot, garlic, chervil

 

Crocus and Cream  

saffron, piquillo peppers, parsley, white wine, cream

 

Dirty   bacon, red onion, blue cheese, white beer

 

Provincial  

white wine, garlic, shallot, herbs

 

$3 supplement for the addition of escargot to any mussel bowl

 

 

Taqueria

 

Ortega Tacos  

three homemade crispy corn tortilla shells, seasoned ground beef, salsa, sour cream, queso fresco, green cabbage, pico de gallo   9.

 

Chivo  

braised goat, pico de gallo, pickled peppers, white onion, cilantro, two soft corn tortillas   9.

 

El Picador  

crispy confit pork belly, white onion, cilantro, salsa roja, queso fresco, two corn tortillas   9.

 

Pescados Fritas  

fried haddock, pico de gallo, radish, cabbage, salsa verde, two soft corn tortillas   10.

 

Tacos al Pastor  

seasoned, roasted, pork shoulder, cilantro, onions, grilled pineapple, salsa al Pastor   9.

 

Tres Flautas  

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

 

Croque Madame  

brioche, toasted with aged gruyere, city ham, mornay sauce and a fried farm egg   12.p

 

Quack  

sliced, wood grilled, duck breast, arugula, country ham, tart cherry vinaigrette   12½.

 

Fried Haddock  

haddock, a few frites, tomato, lettuce and remoulade on long roll, basil jalapeño slaw   12½.

 

Chicken-Apple Sausage  

wood grilled with apple- mustard, goat cheese, arugula, baguette   10.

 

Bánh mì  

country ham, smoked pork, chicken liver mayo, cucumber, pickled carrot and daikon, jalapeño, cilantro, crushed peanuts, spicy sauce on baguette   11.

 

Pulled Goat  

slow braised goat, pablano peppers, toasted roll, basil jalapeño slaw, pickled cucumbers   10.

 

Dürüm Kebab  

roasted lamb and veal OR roasted chicken, garlic yogurt, red cabbage, carrots, tomato, onion and cucumber wrapped in lavash   9½.

Spicy is optional.   Bulgarian feta add   $2.

 

Prime Burger  

8oz of our own unique blend of ground, USDA Prime steak   11.

 

Game Burger  

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

 

 

Meals

 

Waterzooi  

scallops, haddock and mussels poached in white white with, celery root, leeks, carrots, red potatoes, herbs and a touch of cream   25.

 

Hobbit Ribs  

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   26.

 

 

Steaks-Frites  

wood grilled all natural rib eye, Worcestershire demi-glace and Pomme Frites   24½.

 

Strafford Schnitzel  

wood grilled, bone-in pork chop, covered in a bacon, caper, mustard, onion, mushroom and wine cream sauce, kriek-cabbage, potato pancake and cucumber salad   24.

 

Omelet  

braised leeks, goat cheese, and herbs served with red potatoes and salad   12½.  

add $2 for egg whites

 

Herbivore  

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.

 

 

 

Sides

 

Brussel Sprouts   bacon and shallots   8.

Basil Jalapeño Slaw   cabbage   3.

Corn Salad   radish, hearts of palm, cilantro   4.

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.

Disco Frites  melted brie, mornay and Worcestershire demi on top of our frites   7.

 

Events

Upcoming Events at Teresa's

Tuesday November 25th  -  Ithaca starts off Thanksgiving

Ithaca will be pouring and the festivities will be starting.  The night before Thanksgiving is usually one of the biggest party nights of the year.  We figured it’s gotten so big that we should just start it a day early.  All the usual suspects as well as one or two very special treats.

  

!! Black Friday Sour Day !!

We will be tapping the rare, Cantillon Fou Foune, Allagash Interlude, 

and both Russian River Consecration and Russian River Supplication

 

Tuesday December 2nd   

Troegs with Mad Elf and Nick Johnson 

Every year we get together with Nick and drink too much Mad Elf. Of course there will be a few other beers from Troegs that day but the Elf always seems to be the star of the show. 

 

December 26 - January 1   

Bell's Tap Takeover!

One of our annual events right around the holidays. A few delicious Riverhorse beers will be pouring on draft. Its always a great day and good way to get together with some friends.

 

Taste. Experience.

We’ve been asked for a long time to help people learn about what they are eating and drinking. Although we can answer questions tableside, this is a much more in-depth learning experience. The information here is not only useful for our menu, but out in the world as well. So go ahead and learn something new, then impress your friends with your new found knowledge. Classes start at 7:30, call ahead to reserve your spot because space is limited.

 

Novmber 3rd - Cheese 101, This is a long requested class topic, so here we begin   

Novmber 10th - Introduction to what makes American whiskey so special and unique   

Novmber 17th - Lagers, Yuengling may be synonymous but certainly not the only one   

Novmber 24th - Willamette Valley Pinot Noir, a very specific region with complex subtlety 

December 1st - Rob Mullane will be here to discuss 5 Irish whiskies, accent and everything

December 8th - Dave Menges will join us to help us understand old world wines   

 

Whisk(e)y Thursday

December 4    Scotch and Sherry, perfect together

This week will feature three whiskeys aged for their entire life in refill sherry casks.

 

December 11    Scotch and Bourbon, not just a brothers from across the pond 

As a counter point to Sherry casks, refill American cask aged Scotch is lighter and cleaner.

 

December 18    Palate Wreckers

This is a tasting we do with some trepidation. Each of these whiskeys are delicious in their own right. They don’t do well as a start of the night drink. However, this night will be a way to settle the life long battle, which is the ultimate Palate Wrecker of a Whiskey.

 

About Us

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:

  • Wood-burning grill
  • 24 beers on tap; 2 hand pumps, 1 on Nitro
  • Only restaurant in America to serve Belgium’s famous Garre beer 365 days
  • Creative cuisines – Game Burgers to Goat Tacos to Catcus Slaw
  • Seriously amazing mussels 8 eight different styles
  • Decadent creations by our pastry chef
  • Powerhouse Kegtails
Mailing List

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!

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Contact
Teresa's Next Door
124-126 N. Wayne Avenue
Wayne, PA 19087
Phone: 610.293.9909
Hours Of operations
  • Open 7 Days a Week
    11:30am to 1:00am
    (later on Weekends)
    11am for Brunch on Sundays
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