Loading ...Our new project is to pimp out what we call our “pub menu” — the bottom half our menu, which is more stable than our market menu and is meant to also be good at lunch, late nite, etc.
We’ll be adding a few dishes to our pub menu over the next couple weeks, including one that I think that will have some long time patrons pretty stoked (we’re letting the suspense build on that.)
Yesterday, Max rolled out a delicious starter of steamed local clams (Sunburst Manila from Carlsbad Aquafarms) sprinkled with house cured meat in a broth of Winchester Gouda and white wine. North County and the IE never tasted so good.