Spring means it’s time for time for fresh local asparagus, mushrooms & peas. It also coincides with the beginning of halibut season. Breadcrumbed halibut is browned on the griddle, placed on a bed of Israeli couscous studded with grilled asparagus, imported Italian artichokes, local mushrooms, braised leeks, and dressed with preserved lemon vinaigrette, then garnished with a dollop of fresh pea pesto. Here comes spring!