As winter wanes and spring approaches, chef Michael Kraus rolls out a new set of food photos at blu. Straddling the seasons, the menu features hearty, comforting dishes like quail with faro, dried figs and pine nuts seem suited for wintry weather, while light courses like fettuccine with rock shrimp, green garlic and basil are a sign of springs to come. Pastry chef Lynn Moulton adds two delicious desserts to the mix.