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
Toddrickallen 
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