Brewer's Art pours forth its spring menu

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.