Peas are popping up vigorously this time of year, and its verdurous note has been resonating throughout our menu. This weekend, look for a delicate chamomile tagliatelle with English peas, lemon, Pecorino, and cured egg yolk. Also, our pan-roasted halibut with English peas, morel and Hen of the Woods mushrooms, ramps, and a green garlic spumante may just be the epitome of Spring,  in all its rapture.