Chef Adriano Da Silva uses seasonal produce and local seafood to create an exciting new spring menu for brunch, lunch, and dinner. The new menus launch Thursday April 19th. Some of his newest dishes: Roasted Beets Salad - arugula, horseradish panna cotta, passion fruit gastrique, walnuts Grilled Octopus - crispy fingerlings, roasted tomatillo chimichurri Tuna Tartare Tacos - avocado, Napa cabbage, wonton shells Baked Stuffed Lobster - scallops, shrimp, spinach, bread crumbs