Protein: 6 oz squid, mix of rings and tentacles, double-dredged and fried
Dredges: Wet dredge of eggs, buttermilk, ancho chile, and old bay. Dry dredge of cornstarch, flour, salt, old bay, ancho chile and paprika.
Set: Tomato escabeche made of San Marzano tomatoes, onion, garlic, olive oil, queen olives with pimentos, rice wine vinegar, salt and chile flake.
Sauce: Ancho chile and garlic aioli made with egg yolks, oil, garlic, lime, rice wine vinegar, and ancho chile
Garnish: pickled jalapenos and fresno chiles