Over a forty-eight hour timeframe, the restaurant was completely transformed from Park Avenue Winter to a completely new décor for Spring, inspired by a classic English garden with wild, raw vegetation and materials. To convert the cuisine to the new season, executive chef Kevin Lasko created the refined, spring-inspired menu with contemporary classic dishes. The menu's focus evolved from showcasing winter's rustic flavors to highlighting the best of spring's produce. Richard Leach, James Beard award winner and executive pastry chef, developed a selection of stunning dessert presentations, highlighting spring fruits, like rhubarb and berries.

Esteemed chef Kevin Lasko created the Park Avenue Spring menu with satisfying seasonal dishes, such as Escargots & Gnocchi with Spring Garlic, Yuzu and Chili Oil; Organic Scottish Salmon with Sweet Pea Hummus and Bread & Butter Onions; and Colorado Lamb Chops with Rhubarb Panzanella.

Richard Leach, James Beard award winner and executive pastry chef, created a stable of spring confections that delight for their concentrated flavors and stunning presentations. For Park Avenue Spring, Leach's dessert selections include Sour Cream Cheesecake in Phyllo with Raspberries and Hibiscus Flower, Warm Strawberry Fritters with Crème Fraîche and Angel Food Cake, and The Spring Awakening: Coffee, Chocolate and Espresso Donuts.