The end of winter signals not only warmer weather, but also the revamping of restaurant menus to better reflect the produce that’s now available in abundance.

Say “so long” to turnips, and “hello” to fresh fruits like lime and berries—best enjoyed with a dash of sparkling wine in Sai Woo’s (158 East Pender Street) just-introduced Anna May. Think muddled blueberries and vodka misted with an elegant crème violette and topped with bubbly cava.

Sip one alongside the spot’s seared scallops and charred eggplant purée for a true spring awakening.