Our third Open ChefAMe is right around the corner — June 22nd — and if you haven’t purchased your tickets yet, now is the time.  We’ve announced our chefs and now we’re sharing the upcoming menu.  Yes, we’ll be offering a vegetarian version of this menu as well so make sure you let us know when you purchase your tickets which one you would like.

And now without further ado, here’s the menu for number three from our wonderful chefs Steven Redel, Margaret Kennedy, Gregory Dooner and Tom McCusker.  (Please note: The menu is subject to change if the chefs decide that something else might go better with the other 6 dishes.)

Amouse Bouche – Smoked Mussels with Paprika-Mustard Oil

First – Roasted Asparagus Salad with Pickled Red Onion, Fresh Orange, and Pine Nut Crusted Goat Cheese

Second – Seared Jumbo Scallop with Roasted Eggplant Bruschetta and Aged Balsamic Vinegar

Third – Wild Mushroom Crepe with Tarragon Creme Fraiche

Fourth – Spice Crusted Pork Tenderloin with sauteed Corn and Fiddlehead Ferns and Tomato Coulis

Fifth – Roasted Baby Lamb Chops with Purple Fingerling Potato Salad and Pea-Mint Puree

Sixth – Blueberry Crumble Tart with Buttermilk Ice Cream and Lemon Curd Sauce