Here’s a glimpse of what Josiah Citrin has put together from the Farmer’s Market for the Spring menu at Mélisse:

English Pea Velouté
Porcini Mushrooms, Whipped Porcini Cream

Green Asparagus
Almond Panna Cotta, Blood Orange and Oxalis

Santa Barbara Spot Prawns
Sugar Snap Peas, Sea Vegetables, Curly Dock

White Asparagus “Cocotte”
Morel Mushrooms, Savagnin Wine Sauce

Read more at: melisse.com