The Brewer's Art reveals its spring menu on Wednesday night, and Chef David Newman is taking the season very seriously.
You want spring? How about gnocchi filled with stinging-nettle ricotta and morel ricotta, served with fava beans, peas and cipollini onions? Not spring-y enough? Then, what about chilled asparagus soup served with Maryland crab salad, or grilled asparagus with a Cherry Glen chevre "fondue" or a spring pea ravioli baked with mushrooms, fava beans and asparagus.
Also on tap -- a grilled Texas quail with a spring onion-Manchego bread pudding in a Pedro Ximenez reduction and a rabbit "pot pie" with slow-roasted rabbit leg, served with buttermilk mashed potatoes.
The steak frites are back, as is the Utz-crusted cod and the roasted Berkshire pork belly.
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