Tony's new menu

(In case you missed it earlier this week, Tony Foreman, Pazo's co-owner and wine director, has taken over as executive chef.)

A LA PLANCHA-sea salt, Arbequina olive oil, meyer lemon

Calamari - $7

Sea Scallops - $8

Blue Shrimp - $8

ARROZ LA BOMBA-Estate grown rice from the North of Spain Classic (pricing is for an individual or 6-8 guests)

Wood grilled chicken & chorizo seafood $18/$79

Heads on shrimp, mussels, octopus, monkfish with lobster stock, saffron, vegetable $23/$115

Mushroom confit, artichoke, tomato $17/$73

Farm Asparagus, Grilled Porcini Vinaigrette $8

Photo courtesy of Pazo