Chef John Gilman pays tribute to that lyric little bandbox of a ballpark throughout the month of April with menus designed to celebrate a different Fenway milestone every weekend. He kicks off the series on April 5th with a la carte offerings of the 1912-1927 era when Fenway first opened. Available through the 7th, specials include cream of asparagus soup with pickled mushrooms and crème fraîche; day boat cod with shadow potatoes, green beans and lobster normande sauce; and spring berry trifle with sponge cake and honey crème. See the last hundred years of American comfort food unfold on the menu at Church. Just call 617.236.7600 for reservations.