5 New Spring Dishes to Try in D.C.
"Executive chef Anton Bolling has revamped his menu at the Trabocchi duo’s waterfront seafood restaurant in Georgetown. This season’s additions include a spring garden salad of baby gem lettuces, spring vegetables, leek panna cotta and almonds; milk-poached French white asparagus with sea urchin aioli, nasturtium and Sicilian olive oil; and tonnarelli pasta with rabbit ragu, blonde morel mushrooms, colatura (an Italian fish sauce) and Pecorino cheese. As for main entrées, diners will delight in the grilled Norwegian salmon with spring vegetables, dandelion greens and citronette, which is available for lunch."
