The Marlow’s Tavern culinary team spent Atlanta’s cold winter days conjuring up dishes and cocktails to usher in spring. Now, the kitchen is ready to launch the much-anticipated menu on April 22. Two new appetizers are crab beignets and smoked trout dip, featuring Georgia mountain smoked trout packed in a Mason jar and served alongside house-made “wheat thins.” Powerful new salads include a baby kale Caesar and two spring green-based items -- ahi tuna niçoise with Kalamata olives, parslied fingerling potato, jumbo asparagus, chopped egg and house-made lemonette and the Tavern salad with jumbo asparagus tips, sugar snap peas, and toasted sunflower and pumpkin seeds with apple cider and honey vinaigrette. Try a hefty new sandwich, such as the grilled lamb wrap with marinated lamb loin, baby arugula and chipotle tzatziki dressing. Strawberry season places RumChata tres leche front and center among desserts. To break that spring fever, try Marlow’s newest cocktails: the Left Coast Negroni featuring DH Krahn gin, Giffard Pamplemousse and Grand Poppy.