SOFT SHELL CRAB CAKE Dungeness Crab Salad Avocado Fresno Evergreen Daikon Pickled Mango Valdivia Farms Tomato Thai Mango Gazpacho “Our summer menu showcases local bounty and its inspiration comes from the product themselves. It is our duty to showcase the hard work it goes from farm to table. In this instance we wanted to work with Wong farms and showcase the mangos and since soft shell crabs are in season (less sodium content and more fatty) meaning it would pair well with mango. We soak the crab in a mango marinade overnight, then pan fried it to perfection in a corn start and rice flour mixture. We then use Dungeness 🦀 to make a refreshing and vibrant salad that will sit underneath the soft shell creating a "Crab Cake illusion." It is then finish with watermelon radish, pickled mango, daikon, herbs. Before leaving the kitchen we dust the crab in a mango shishimi; made out of the excess mango and it's peel. Dehydrated and pulverized fold with shishimi, sugar, & citric acid. To create a sour like candy powder. Then the crab cake is finish table side with a cold Thai Mango gazpacho with hints of lemongrass, ginger, Fresno pepper, & yuzu.” — @chefvictormunoz 👨🏽‍🍳