In The Restaurants

Spring into the season with these dishes

Spring into the season with these dishes

Apr 2, 2018

The temperatures are rising and tulips are being planted, which could only mean one thing: spring is officially here! While your Instagram feeds may be exploding with avocados and flower garnishes, our chefs have their sights on the weird and wonderful ingredients of the season.

Gazpacho goes yellow, fresh garlic is blackened and appearances of leeks, asparagus and peas are the stars of the season, plus extremely limited catches from the sea that are only available for a short time!

Looking to brighten up your lunch? Take a peek at all of our lunch happenings.

Beatrix's yellow tomato gazpachoBeatrix
Yellow Tomato Gazpacho

2 side by side images: left is a bowl of pea soup with green oil as a garnish. right is two hands holding a bowl of pea risotto on a wooden table with a cocktail next to it with a lemon wheel garnish, all at Ema

Ema
Chilled Spring Pea Soup with mint & fennel pesto, lemon, pecorino Romano
Asparagus Risotto with shaved asparagus, pecorino Romano, spring pistou, lemon

Mon Ami Gabi's atlantic salmon with mashed peas

Mon Ami Gabi
Atlantic Salmon with mashed peas & leeks and crème fraîche beurre blanc

Fiddlehead Fern, Escargot Risotto
Everest
Vintage Carnaroli Risotto, Fricassée of Petit Gris Snail, Riesling, Pain Persillé

two artichoke halves griled with lemon and aioli, with a bowl of eaten leaves

Oyster Bah
Grilled Artichoke with garlic and herb aïoli

Shaw's fried softshell crab with lettuce on a plate with a red tablecloth

Shaw’s Crab House (Chicago & Schaumburg, IL)
Soft Shell Crab
Smelt
Long Line Alaskan Halibut 
*Only available in April & May

bone in halibut with grilled lemon half on a white plate at Joe's

Joe’s Seafood, Prime Steak & Stone Crab
Bone-in Alaskan Halibut 
with lemon pepper and lemon olive oil
*Only available in April & May

In search of more color on your table? We rounded up our top Ultra-Violet dishes to celebrate Pantone’s color of the year!


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