Things are cooking at Hops Test Kitchen and Raw Bar when Elm Square Oyster Co.’s Michael Sherman joins Brian Miller for a collaborative spring dinner. The chefs will come together at the Cambridge spot (formerly known as Hops N Scotch) on Sunday, March 20th to serve up a prix fixe in celebration of the first day of spring. The five course menu—available for $55 per person—will feature plates like sea trout with cucumber and lemon, and roast leg of lamb with buttermilk and spruce with an optional beverage pairing. To book a table for one of the two seatings (at 5:00 and 8:00pm), call 857.242.4980.

AMUSE
pickled oyster. tarragon. horseradish.

FIRST
asparagus and egg.

SECOND
sea trout. cucumber. lemon. dill. grains.

THIRD
smoked potato agnolotti. peas. truffle.

FOURTH
roast lamb leg. lettuce. pioppini. buttermilk. spruce.

AMSUE
milk ice cream. rhubarb granite.

FIFTH
mint. matcha. chocolate.