Tastes and flavors dictate most of what we do. However, it is essential for us to listen to our guests in order to shape menus which will pique their interests as well as stimulate their minds and salivary glands. We are constanly cooking and adjusting combinations in order to be adaptable to most situations. (Every once in a while we are thrown for a loop and must admit defeat; a prospect I do not enjoy, which in turn drives us to continue cooking and exploring in order to avoid such instances.) Today we have assembled several dishes which are influenced by our current guests enjoyment of fish and lighter fare. When we first made the components for these dishes we did not know their application, rather it took several spins of the wheel to assemble and develop these dishes.