Wood-oven roasted Pacific sardines. Grilled Belgian endive. Shaved fennel with Meyer lemon vinaigrette. Chervil. Tarragon. ($10)

A common theme with my menus is seafood. I really love to work with it because it is versatile and pairs well with the wines I love most — I am a white wine guy. So I work with my purveyors to make sure I have access to the freshest and most beautiful fish out there. And I jumped on these sardines from the Pacific north coast because I have loved sardines since living in France. In southern France, specifically Nice, and along the northern Italian coast, sardines are a staple at the outdoor markets. There, the preparations are always simple, since the fish is so flavorful. I paid homage to that by oiling them up and sprinkling on some sea salt before roasting them in the wood oven. The sardines are served with grilled Belgian endive and a nice, crisp, clean salad of shaved fennel, Meyer lemon juice, with tarragon and chervil. I would serve sardines all the time if I could and I hope that more people learn to love them as much as I do. They are also easy to make at home, either grilling them or roasting over a wood fire and then serving with a simple salad. It's an easy weeknight dinner.

Pairing: Bottle of French rose or a fabulous Sancerre. Bubbles too.

sardines (fresh) and wood oven