Bluegrass Tavern unwraps its spring menu

The Baltimore Sun

Spring arrived officially weeks ago, but restaurants are just rolling out their spring menus now. That's our planet for you; real spring arrives when it's good and ready.

Bluegrass Tavern in South Baltimore debuts its spring menu Thursday night.

New among the First Bites on Ray Kumm's menu: spring asparagus served with Vermont quark ravioli and hazelnut honey, Taylor Bay scallops with egg-yolk vermicelli and oyster mushrooms and chilled English pea soup with smokehouse-almond gelato and crawfish oil.

Main Bites on Bluegrass Tavern's spring menu include Pan seared grouper, with butter braised leeks and crispy Hen-of-the-Woods mushrooms; milk-braise rabbit thigh; roasted poussin; crispy smoked Creekstone beef belly and grilled Broken Ranch antelope with fried duck egg, antelope "Merguez" and fava beans.

New Casual Bites include smoked fried chicken with German potato salad and deviled egg puree, ewe's-milk dumplings and a crab cake sandwich with saffron aioli served on Wonder Bread.

Bluegrass Tavern is open Tuesday through Sunday for dinner and Thursday through Sunday for lunch/brunch.

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