Chef and partner Chris Idso ushers in the season with dishes worth dining for.
Start with showstopping small plates, like his Grilled Eggplant & Heirloom Tomato Caprese with fresh mozzarella and arugula-parmesan vinaigrette. He also added a fresh Tuna Poke with avocado, shaved torpedo onion, soy and sesame cracker, as well as the flavor bomb Spanish Octopus a la Plancha with cucumber-watermelon-mint salad and hoisin bbq sauce. New larger plates include a Whole Herb Roasted Branzino and Butter Poached Main Lobster with asparagus, sweet peas, petite ricotta gnocchi dry cured chorizo and lemon butter.