Fresh, creative salads, pizzas, pastas, and entrees dominate the menu, utilizing locally sourced produce, responsibly farmed meats, and sustainable seafood. Start with the Red Snapper Crudo, a refreshing plate of slices of raw red snapper, drizzled with pistachio-currant vinaigrette and served with sliced radishes. Squash blossoms stuffed with ricotta, roasted chiles, and almonds or roasted butternut squash salads with burrata mozzarella and field greens are all fantastic when in season.