Chateau Jiahu
White asparagus, charred scallion, poached egg, crispy pork

Aprihop
Fava bean salad, spring onion, pecorino cheese, black pepper, olive oil

Black and Blue
Tagliatelle with stinging nettles, ramps, spring garlic, morels and Oregon white truffles

Indian Brown Ale
Whole spit-roasted spring lamb with minted pea puree, braised radishes and turnips

Fort
Rhubarb-ginger cake with wild strawberry jellies