Chef Eric Brennan puts the season’s bounty to good use in his new set of Excelsior pictures. Spring and early summer produce makes its way onto the plate in dishes like seared foie gras with strawberry rhubarb compote and native scallop bisque with spring green garlic. For her part, pastry chef Molly Hanson adds modernized versions of timeless desserts like vanilla parfait and chocolate cake. Click through to see the menu and to scroll through the whole lot.