Haven Gastropub+ Brewery in Pasadena, CA kicks off spring with their new menu showcasing the season and complementing their selection of over 150 beers. New menu items include Salmon Tartare with Strawberries, Avocado, Chive Flowers, and Pumpernickel, the Lamb Merguez Flatbread with Arugula, Cherry Tomato, Egg, and Housemade Sriracha, and the Mussels with Green Chorizo, Fresno Chilies, and Spicy Tomato Broth to name a few. Guests can also find additions to the cocktail menu such as the Earl Grey Mar-Tea-ni with Earl Grey-infused Gin, the Barenjager-infused syrup, and Egg White, and the Easy Like Sunday Morning with No.3 Gin, Habanero Tincture, Tomato & Lime Juice, and Lager. 190190 South Glassell Street # C  Orange, CA 92866

The Tripel in Playa Del Rey serves up their new spring menu items like the Kale and Burrata Salad with Beet Paste, Citrus, Walnuts, and Brioche Croutons, Roaste Scallops with Carrot Faro, Smokey Collard Greens, and Duck Chicharron, and Baby Celery, Red Wine Vinegar Crispy Frog Legs with Peppadews, Fava Bean Tapenade, Lemon Cream, Radish Sprouts to name a few. 333 Culver Boulevard  Playa Del Rey, CA 90293

Locanda del Lago in Santa Monica’s Executive Chef Gianfranco Minuz features fresh produce from the Santa Monica farmers’ market on their new spring menu. The menu includes dishes such as the Carpaccio di Manzo with thinly-sliced raw filet mignon, mustard aioli, watercress salad, and Meyer lemon confit ($14), the Crème di Granturco con Granchio, a puréed soup of sweet corn with Dungeness crab ($10), and a revised Euro Burger with sautéed wild mushrooms, Fontina cheese, caramelized onions, crispy pancetta, and truffle aioli ($16). 231 Arizona Avenue, Santa Monica, CA 90401

FIG & OLIVE in West Hollywood’s introduces a selection of new Crostinis and Crudos on their new spring menu including the Gorgonzola Onion Cremini and the Copa, Chévre, Scallion, Honey, and Almond Crostinis. The menu also includes includes items such as the Hamchi Crudo ($15) with Sea Beans, Pea Sprouts, Lime, and Marques de Grigñon Olive Oil, the Tuna Crudo ($14) with Cucumber, Chive, lemon Sesame Dressing, and Coratina Olive Oil, and the FIG & OLIVE Tajine ($27) made with free-range Chicken marinated with Moroccan spices, served with Fig, Olive, Apricot, Carrot, Zucchini, Toasted Almond, and Couscous with Cilantro and Harissa, paired with Hojiblanca Olive Oil. 8490 Melrose Place  Los Angeles, CA 90069

CAFE del REY in Marina Del Rey’s new seasonal menu by Executive Chef Daniel Roberts presents dishes such as the Chilled Pea Soup with lemon crème frâiche, bacon, and truffle oil, the Corn Agnolotti topped with frizzled leek; Duck Confit Pizza layered with roasted cippolini, and smoked gouda, and Maine Diver Scallops “BLT” with seared tomato, grilled romaine, and basil bacon vinaigrette, Filet Mignon with grilled artichoke and béarnaise.  The sangria has also been updated and rotates between different versions such as the spicy peach white sangria and a red sangria made with a variety of stone fruit. 4451 Admiralty Way  Marina Del Rey, CA 90292

Delphine in Hollywood rolls out their spring menu focusing on seasonal items with dishes such as Marinated Heirloom Tomato & Burrata with arbequina olive oil, barrel-aged sherry vinegar, orange salt, and thai basil, the Hamachi Crudo with compressed green apple, french breakfast radish, pink peppercorn, and fennel fronds, the Roasted Local Seabass with crushed yukon gold potatoes, nicoise olives, and tomato-almond vinaigrette, and the Grilled Skuna Bay Salmon with creamy polenta, radicchio, brown beech mushrooms, and sherry vinegar. 6250 Hollywood Boulevard, Los Angeles, CA 90028