Our Favorite Dishes: Fresh Tuna Salad Melt

Remember those tuna salad sandwiches mom scrambled together for your lunchbox in the morning before school, the ones the slightly metallic tasting fish and the Mayo with that weird tang to it?

One heavenly bite of our Fresh Tuna Salad Melt will make that nose-crinkling childhood memory vanish in an instant.

“We make it from the ground up,” Carole says, using only the finest ingredients.

This ever-popular staple on the lunch menu is built on the foundation of pastry chef Annie’s homemade English muffin, which gets topped with fresh-cooked tuna, transformed into tuna salad with house-made mayonnaise, and Carole says, “We have the best tuna around.”

Next comes the aged Manchego cheese and, on top of that, the slow-roasted Roma tomatoes.

Our Favorite Dishes: Poblano Pepper “Relleno”

We love dishes that are simple and complex at the same time—simple in their purity and appeal, but rendered complex by the prismatic flavor profiles they offer, and the nuances of sensory delight.

The Poblano Pepper “Relleno”, reflecting a Mexican culinary heritage, is one of our most savory and popular dishes.

It emerges from the kitchen as a sculptural work of art, and when exposed to fork and knife it melts into a happy mélange of rich, spicy yumminess.

We take a fresh poblano pepper—a mild chili pepper—and stuff it with two cheeses, soft ricotta and cheddar, along with corn and scallions. It’s then roasted to perfection and served with a red chili sauce and spiced pumpkin seeds as a garnish.

“We have a lot of these wonderful flavors featured throughout our menus,” says Chef Carole Peck. Stop in and discover all those flavors for yourself.

The Poblano Pepper “Relleno” is available at both lunch and dinner.

Baby Spinach Salad

“Wow.”

It’s a simple one-word declaration with an unmistakable meaning—and it was the reaction recently of a guest who ordered the Baby Spinach Salad for the first time.

What makes this Good News favorite so special isn’t just the creative marriage of harmonious ingredients—baby spinach, warm ginger tofu, pineapple grapes, shiitake mushrooms and sunflower seeds—but also the way those ingredients are orchestrated.

The assemblage of complementary and contrasting flavors is slightly cooked in a ginger plum dressing, so the spinach wilts a bit “but not totally,” says Chef Carole Peck, which catalyzes an intermingling of the rich, sweet flavors. “All the flavors are heightened,” Peck explains.

The salad’s final touch? “We pour the toasted sunflower seeds over the whole salad,” Peck says.

Heavenly. Or, in the words of that guest who just discovered the Baby Spinach Salad, “Wow.”

Vegan and gluten free, the Baby Spinach Salad is available at both lunch and dinner.

Warm Crab Taco

The mild winter and warm spring signal that it won’t be long before we’re back at the beach, sunbathing, swimming, and watching the kids scour the rocky bottoms of tidal rivers for crabs. There’s no better way to anticipate the seaside adventures on the horizon than enjoying one of our favorite dishes, the Warm Crab Taco.

The crabs for this popular open-faced taco are always freshly caught, and the ample, sweet “meat” is nestled between a gluten-free crispy corn tortilla and a blanket of melted cheddar cheese on top. A mole sauce underpins this sculptural dish, which is crowned by house-made smoked tomatillo relish.

“All of these things meld together as you cut into it,” says Chef Carole Peck, which produces one of the most delightful taste sensations on the menu.

Stop by and judge for yourself. The Warm Crab Taco is on both the lunch and dinner menus.