Spring is our reset. After the richness of fall and winter — roasted roots, braised everything, deep sauces — there's something genuinely exciting about the lighter, brighter flavors that March and April bring in. Asparagus. Peas. Strawberries. Fresh herbs coming back strong. It's the season that reminds us why we do this.
The spring menu launches this month and we wanted to give you a preview of what we've been working on in the kitchen.
Spring Pea Crostini
We're kicking off the season with a whipped pea spread on house-made sourdough crostini — fresh peas blended with ricotta, lemon zest, and mint, finished with shaved radish and a drizzle of good olive oil. It's fresh in the way that spring tastes fresh. We'll be running this as a starter and it'll sell out fast.
Asparagus & Soft Egg Salad
Roasted asparagus, a jammy soft-boiled egg, shaved parmesan, and a lemon-caper vinaigrette over butter lettuce. Simple ingredients, but the combination is genuinely satisfying. This is the kind of dish that becomes someone's go-to order for a season.
Grilled Halibut Plate
We're bringing in Pacific halibut for the first time in a while and we're excited about it. Pan-seared, served with spring vegetable succotash — fava beans, English peas, corn, cherry tomatoes — and a salsa verde that ties everything together. Light, protein-forward, and exactly what this time of year calls for.
Strawberry Shortcake
Local strawberries are starting to come in from the Central Coast and they're spectacular right now. We're doing a classic shortcake — house-baked biscuit, macerated berries, fresh whipped cream — with zero apology for how simple it is. Sometimes simple is just right.
The full spring menu is live now at the restaurant. Come in and try it — we're at 2122 Colorado Blvd in Eagle Rock, open every day noon to 8pm. Order online or stop by.