had the tasting last week, overall really good dinner, all the seafood was pristine as always and the highlight was the diy grilled spiny lobster tacos with garlic butter 
my only nit was the menu was 2/3 ceviches/raw so the flavor profile was mostly tart which can eventually wear on the palate. i think more tacos and cooked items would have balanced out the meal. and maybe a dessert.
east coast surf clam “coctel”
baja blood clam
shigoku oyster
aguachile - baja bay scallops & transparentSea farm local shrimp in spicy serrano-cilantro-cucumber marinade
ceviche de erizo con lobina - live santa barbara sea urchin & baja bay scallops
baja striped bass ceviche
crudo curado - citrus cured kanpachi “crudo” with grilled lemon vinaigrette
mejillones con chorizo - salt spring mussels, house made kanpachi sausage, spicy seafood broth
next course
langosta al carbon - santa barbara spiny lobster, wood grilled with garlic butter, handmade tortillas, pico de gallo, avocado
after-dinner tire shop taqueria bang bang
