New dishes for spring

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Craig Norris and I discussed new menu items for spring on CBC-KW’s The Morning Edition today.

We decided that winter weather always hangs on a little bit longer than we may like — note the temperature this morning! — but that doesn’t stop restaurants from starting to roll out their spring menus.

I’ve done did a brief round-up a several area restaurants for what you might find on the menu — for delivery or take-out, obviously.

Here’s a look at a few spring dishes and beverages you can find in and around the region: the range is from pasta dishes with tomato sauce to bouillabaisse and from gluten-free vegan pancakes for breakfast to a few new beverage choices, with alcohol and ones that are either low-alcohol or spirit-free.

Pictured above is another example: at Swine & Vine, chef Denis Hernandez is taking advantage of the first peak in lobster season with lobster ravioli and house-made ricotta, confit fennel and a vanilla bisque.

“Lobster is coming into season, and all these flavours are very light and spring-forward,” Hernandez says.

Check out the rest this Saturday morning here.

[banner image/Denis Hernandez]

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