Usually featured on the first Friday and third Saturday of every month, the Chef's Table dinners combine exquisite cuisine with a great experience and personal service. You can't get much better unless you had a table in the kitchen being served by the chef! Chef's Table in March will be on 3 Saturdays in conjunction with the Mason-Dixon Wine Trail's Tour de Tanks Signature Event. Then in April, May and June be ready for the Spring Menu. Dates for the Tour de Tanks Chef Table dinners are:
- Sat April 18th
- Fri May 1st
- Sat May 16th
- Fri Jun 5th
- Sat Jun 20th
Pricing is $36.50 per person (plus tax and gratuity). Seating is limited so reservations are required. Seating starts at 6:30 pm. Food substitutions can be made upon prior request. To make your reservation call (717-332-7427), request your table online or email today - your taste buds will thank you for it!
Spring Chef's Table Menu
A made from scratch menu crafted by Chef Dani for a superb night out.
1st Course: Appetizer
Antipasto Platter with Four Cheese Stuffed Bread
2nd Course: Choice of One
Chilled Carrot Soup with Fines Herbes Mousse or
Springtime Greens with Seared Tuna & Asparagus with Sweet Soy
3rd Course: Choice of One
Petite Encrusted Lamb Chops with Mustard, Thyme & Lemon or
Baked Cod with Herbed Panko Crumbs & White Wine
with Sea Salted Red Skin Baked Potatoes
and Parslied & Buttered Cauliflower
Grilled Poundcake & Fresh Berries with Red Brick Honey Ice Cream or
White Chocolate Cheesecake with Pistachios & Cream
Request your Reservation
Cost:$36.50 per person
(plus tax and gratuity)
Seating is between 6:30 - 7:00 pm.
What else is happening in the kitchen?
It's the perfect solution for office breakfasts, lunches, or dinners; keeping staff going on training days; or other special events. For more info contact us at 717-332-7427.
Private Dinner Party
The Red Brick Bakery is available for private dinner parties of 10 or more on other nights of the week. Call today to check availability and book your evening with the Chef.