Mother Nature has made the wait for Spring far too long this year. However, we hope our Spring menus have been worth the wait! This season, Chefs Erik and John have been busy creating dishes to highlight the flavors of Spring; asparagus, artichokes, peas, fennel, garlic and onions. Some of their creations include a roasted asparagus salad with a soft poached crispy egg, shaved fennel, baby arugula, and finished with a black pepper-golden balsamic emulsion and a housemade black truffle powder. Just slice into the egg, watch as the yolk envelopes the salad and enjoy! As well as, the creamy, buttery, rich Montauk tilefish served with a snow pea and fennel salad, creamy grits, and a citrus and chive beurre blanc. The tripel H from Port Jefferson Brewery is a great accompaniment to both of these dishes. Or perhaps a local glass of sauvignon blanc by Shinn Estate Vineyards. Finish the evening with a spring tradition, carrot cake. Bursting with fresh carrot, walnuts and brown sugar and paired with a miniature mascarpone cheesecake, pineapple spring roll and finished with mango puree. Happy Spring!