Vee Vee takes advantage of what is fresh and local and we noted the first harbingers of Spring on their new menu (fresh peas, asparagus, rhubarb). We shared the tonnato with green and white asparagus appetizer, a risotto with fresh peas, red snapper with a chile verde and ancho red chile sauce with fried plaintains and a banana cream pie dessert. The tonnato was unusual, white and creamy (almost like taramosalata) with just the mildest fish flavor but was a nice foil to the perfectly steamed asparagus and the whole dish was brightened with a orange slice marinated in rosemary and olive oil The flavors are fresh and distinct and this was a highlight. The risotto was well prepared and tasty, peas just al dente. The snapper was the weakest point in the meal. The ingredients were good especially the fish , but overall, the flavors could be bolder and with such great cheap eats Latin restaurants further down Centre Street, this entree seemed not up to their usual standard. The banana cream pie was excellent ,really a free form banana puding on an oreo cookie crust shingle with a good drizzled caramel sauce.