Chef Paul Gagne’s spring menu is in full bloom, and this week’s featured dish is a perfect celebration of the season’s freshest flavors. Now available on the bar menu, his Spring Vegetable Fettuccine brings together vibrant English peas, tender asparagus, and pickled beech mushrooms, all tossed in a bright basil pesto and finished with toasted pine nuts for a satisfying crunch. Delicate, earthy, and beautifully composed, this dish captures everything we love about spring—light, flavorful, and full of life. Whether you’re joining us for a casual evening at the bar or pairing it with a glass of crisp white wine, this is one seasonal plate you won’t want to miss. Reserve your table here.