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Next weekend is Campanaro, of Little Owl, who will create sardine filets (with cauliflower and snap pea salad with chili vinaigrette), gazpacho consomme with avocado mousse; pork chop (with parmesan butter beans and wild dandelion); blueberry cobbler (with mascarpone gelato); and another tasting menu with langoustine (with lemon, parsley and garlic); potato-wrapped scallop (with spinach and lobster beurre noisette); and lamb T-bone (with fontina potato fonduta). The next guest chef will be Schenker, April 20-22, and the final chef scheduled is Kalachnikoff, May 4-5. Spurred by all these great spring-inspired menus, TravelsinTaste asked Cartwright to describe his own spring menu: "Our menu is an evolution into the season, and as spring ingredients start growing here in Maine the menu will get lighter, fresher and more local," he said. >To submit a news tip, email: firstname.lastname@example.org.
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