Its been a long winter and the Chefs and I are glad Spring is here!! We have introduced some new dishes for the season and we love the asparagus salad we just put on the menu. We grill tender asparagus and top it with sauteed shiitake mushrooms with smoked bacon and a soft boiled egg. We have a immersion circulator that we have been playing with since December. The immersion circulator can keep a constant temperature in water to the exact degree!! We submerge the egg in the water and slow cook it so when the egg comes out the yolk is perfectly set and the whites are just set. We place the egg on the asparagus and then make a tarragon foam to complete the dish. Classic French dish of asparagus and bernaise sauce is our inspiration. I hope you enjoy some of our new additions and we hope to have the patio open by May 1st!