Springtime is the right time to freshen things up and we are excited to offer new menu items for you to fall in love with!  So let us start with this honey and miso glazed Faroe Island salmon over roasted fennel and fingerling potatoes, dill-cashew creme and grilled asparagus.   We chose to pair the Commanderie de Peyrassol Cotes de Provence Rose, a blend of Cinsault, Syrah, Grenache and Ugni Blanc with a soft, rosy appearance and a nose dominated by wild berries.  Gooseberry and raspberry stand out on the crisp, silky palate with a touch of minerality and a concentrated core of pure sweet fruit.