Another reason to love spring.
Simpson Wong’s new “locavore Asian” spring menu includes Rhode Island black bass with broccoli rabe and a spicy Tamarind sauce, and a grass-fed steak sourced from Rosenkrans Farm in Lake Cayuga with crushed fingerlings, Chinese leeks, and pickled cucumber. Plus, new cocktails like the Long Thailand Iced Tea. Also, we still want to come over!
Wong’s Spring Menu [PDF]
