Now that the weather is starting to turn a tad warmer, green leaves are sprouting, and spring vegetables are starting to arrive. No more cassoulet until the weather turns cold, but we have a delicious Confit de Canard, with english peas, radishes and a fresh English pea purée. We are also featuring a delicious asparagus salad, with white and green asparagus paired with a decadent soft-cooked egg. Nothing says spring in France like Swiss chard, a herbaceous spring green similar to spinach. We take these delicate leaves and turn them into a light airy fritter, flavored with parsley and garlic, and pair it with the ultimate symbol of spring, RHUBARB!!!! Rhubarb is present on a few of our new spring dishes, so make sure you come in and check out our new menu!