Spring menu means we are able to dine on more than just root vegetables and kale, finally! Over at Wood, chef Ashlee Aubin is well into the spring menu planning and we’ve got a pretty tempting shot of the toasted bone marrow. It is served with homemade focaccia, herbs, mustard and jam. Other new menu items include steak tartare, burgundy snails and wild Alaskan halibut. In addition to the new culinary offerings, mixologist J.P. Wondrely will introduce two new cocktails including a gin-based concoction named the Dr. Julius as well as a tea-infused vodka cocktail called Son of a Gun.