Yew Seafood + Bar x Four Seasons Hotel.

• Spring menu from new restaurant Chef Evan Morgan.
• Lobster with pommes aligot, spring vegetables, tarragon cream, and mushrooms
• Fisherman’s Stew: roasted fennel, spring vegetables, grilled bread, and spicy rouille.
  
• “The Beehive” cocktail with gin, lemon juice, honey syrup, passion fruit, Angostura bitters, and ginger beer.