 I've got a beautiful bounty of the Monterey Bay. So we've got some local squid that we've done a braised squid salad with. Traditionally, you get a lot of fried calamari, so we tried to show you a little different take on that. Everything we're serving today is off the green list from the Seafood Watch program from the Monterey Bay Aquarium, which is a really great tool to chef. I can log on. There's a digital information about what fish I can serve, should serve, and should not serve. And I think it's a really great resource.