Asparagus, spring onion soubise, and thyme breadcrumb.
I, t, o, bacon, aioli, adams reserve cheddar, and frites.
Spring pea mix and almond romesco.
Carrot puree, goat cheese, and sherry antique.
Roasted bulb vegetables, carrots, and honey vinegar.
Braised farro, shallots, beets, and mint vinegar.
Little carrots, leeks, and preserved lemon.
Bok choy, enoki mushrooms, and chile lime vinaigrette.
Creamy polenta and roasted chile ragout.
Spring veggies salad, green goddess, and pepper toile.