Rabbit two ways: roasted saddle stuffed with shiitake mushrooms and kidneys & wrapped in bacon, french rack with grainy mustard and honey glaze, pea and watercress puree, beet chips, warm anchovy dressing
Spring Salad with Cucumber Moons and Fresh Mozzarella. Adapted from a recipe in the April issue of Gourmet, this salad would be perfect for Easter dinner.