Lucky eaters who dined on chef Ryan Skeen’s Sunday-night $45 tasting menu yesterday had the opportunity to preview some of Irving Mill’s new offerings for spring. Starting tomorrow, the rest of us can see what the meat-loving toque has been up to: The menu will be all spring, all the time (um, until summer, that is). Some dishes that sound particularly appetizing: chicken thigh and liver croquettes with Camembert, fines herbes and violet mustard; lamb belly confit with spring peas, goat cheese, kumquat and grapefruit marmalade; and melted eggplant and ricotta agnolotti. Yes, we’re intrigued by how fancy it’s getting over there too. See the full menu after the jump.

Small Plates

Chicken Thigh & Liver Croquettes
w/ Camembert, Fines Herbes & Violet Mustard

Bruschetta
Grilled Spring Beans w/ Basil, Meyer Lemon & Burrata

Debal Curry Shellfish Salad
Lobster, Scallop, Kumamoto Oyster, Sea Urchin, Poached Baby Beets & Kaffir Lime Coconut Gelee & Purple Shiso

Mid Courses

White Asparagus Soup
Parmesan & Chervil

Chilled Octopus
Roasted Shishito, Chinese Long Beans, Parsley, Muscat Grapes & Almonds

Confit Lamb Belly
Spring Pea, Goat Cheese, Kumquat & Grapefruit Marmalade

Pasta

Rabbit Liver Tortellini
Fava Beans, Oven Dried Porchetta, Ramps, & Meyer Lemon

Garganelli
Rabbit & Ratatouille Sauage, Broccoli Rabe, & Pecroino

Melted Eggplant & Ricotta Angollotti
Slow Poached Tomatoes & Basil

Main

Spice Roasted Leg of Lamb
Chickpeas, Ragout of Swiss Chard Confit Tomato & Smoked Turkish Pepper

Grilled Chicken
Morels, Local Asparagus, & Melted Leek & Camembert Soubise

Poached Bass
Pistou, Crispy Salsify & Lemon Confit & Oven Dried Tomato