Your customers have kept up a steady demand for seafood specialties, particularly those menu items that draw on regional, seasonal and ethnic inspirations. For instance, at Ponti Seafood Grill in Seattle, the menu includes items such as Pacific oysters on the half shell, Dungeness crab spring rolls, grilled Columbia River king salmon, and bouillabaisse of Alaska halibut, Westcott Bay mussels and prawns. Look for Ponti's Seared Weathervane Scallops among the following serving suggestions. You'll also find from Chef Tony Manutano of Spiaggia in Chicago a recipe for Idaho Potato-Crusted Black Bass with Black Truffle Sauce. These recipes demonstrate how sauces, crusts, chutneys, syrups and broths can help you create signature seafood menu items.