Spring menus -- first up Blue Hill Tavern
I knew what that meant!
According to co-owner and manger Mel Carter, who answered the phone when I called, the appetizers are mostly, if not entirely, new. They include octopus with lemon and shaved fennel, an escargot saute, and a garde manger with chicken liver, prosciutto di parma and breseola.
Entrees are now divided between seasonal and favorites, things that customers would "kill us if we took off the menu," Carter says.
On the seasonal menu -- mussels and monkfish in saffron both, skate wing (suddenly everywhere) with olive tapenade and orange and butter braised fennel, and bison osso buco.
Send your spring menu to email@example.com
Baltimore Sun photo/Kenneth K. Lam