Border Wine Room chef Gary Brogdale's spring lamb with oysters, pea squares and wheat berry salad on the spring 2015 menu

Updated November 17 2015 - 9:50am, first published November 16 2015 - 6:08pm
SPRING FLING: Lamb and oysters with wheat berry salad. Picture: MARK JESSER
SPRING FLING: Lamb and oysters with wheat berry salad. Picture: MARK JESSER

Serves 4 

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