Pan-roasted Alaskan halibut, fork-smashed fingerling potatoes, saffron, English peas sott’olio, almonds, and basil. Photo by Jonah Rhodehamel via Instagram.

 Our menu is reveling in spring’s belles and beauties. Peas, artichokes, asparagus, and baby leeks have run rampant, to our delight. You’ll also find another springtime favorite — Alaskan (Pacific) Halibut, whose season has just begun.

Just as cool temperatures drive dark leafy greens to sweetness, it also drives fish to fatten lusciously, making this mild, white-fleshed fish perfect for roasting and frying. Caught longline with circle hooks (which reduces the capture of sea turtles), Alaskan Halibut is a “green-listed” fish, and is provided to us by Monterey Fish Market.

Right now, we’re serving pan-roasted Alaskan halibut with fork-smashed fingerling potatoes, saffron, English peas sott’olio, and basil. It tastes as absolutely gorgeous as it looks! We hope to be serving it through the weekend, and to see you soon.