Released last week, the summer menu for Gordon Naccarato's Pacific Grill is bursting at the flavor seams. Some heartier dishes are replaced by lighter ones, and as expected from Chef Naccarato, creativity abounds. Excellent execution and dish presentation at the hands of Chef de Cuisine Jessica Armstrong-Sewell and Sous Chef Mike Hempel has turned out a number of winners, including faux gras, a tasty take on foie gras made with duck liver, holds hints of mushroom, cognac, thyme and onion, and boasts Bing cherry gelée.

Accompanied by green beans with blistered cherry tomatoes and herb-roasted potatoes, a certified Angus beef grilled rib eye steak done in red wine sauce captures the essence of summer barbecue. Berkshire heritage breed pork chop pops with peach bourbon sauce. Soft scallops and ricotta gnocchi contrast nicely with al dente snap peas and roasted corn.

A new summer seafood pasta dish is Naccarato's favorite for good reason. Simple flavors of mint, sweet and spicy red jalapeños and lemon citrus set off buttery crab, shrimp and scallops tossed with angel hair pasta. Side dishes to make your mama shout: jalapeño creamed corn; grilled goat cheese polenta; and bacon- and pulled-pork-spiked beans with Anaheim chilies.

[Pacific Grill, 1502 Pacific Ave., Tacoma, 253.627.3535]