Pedro is in the kitchen with Executive Chef Partner Jeff Mitchell getting a preview of Season 52's spring menu items.
The menu features four brand-new, exclusive entrees, including:
Wood-Grilled Sea Scallops – served with roasted asparagus and lemongrass wild rice pilaf
Chicken Ravioli with Pesto Ricotta – served with roasted asparagus and lemon vinaigrette
Wood-Grilled Bistro Steak – served with roasted asparagus, parsley potatoes and a red wine sauce
Brick-Oven Roasted Cornish Hen – served with roasted garlic broccolini, parsley potatoes and a shallot-herb jus