Seasonal menus are a true thing of beauty, especially when they incorporate the bounty of Pacific Northwest ingredients. The current menu at Maxwell's Restaurant and Lounge takes advantage of the freshness of ingredients of the moment to deliver well-executed, flavorful dishes. A new menu featuring smaller plates and more appetizer options will be available within the next week or so.

Executive Chef Hudson Slater and owner Steve Anderson have a welcome desire to integrate as many Tacoma-made products as possible, including Backcountry Creamery cheeses, Lynnae's Gourmet Pickles and Wingman Brewers beers. Their newest addition will be ice creams from local favorite Ice Cream Social.

The new the smaller plate menu will include items such as fried panko calamari with a tomato ragout, Lynnae's Hot Mama Pickles fried in a cornmeal batter with honey mustard dipping sauce and a flat bread still in development.

"Our inspiration comes from constantly wanting to improve and having fun in the kitchen," says Slater. "The main inspiration is freshness. We try to use in season produce and keep our dishes light and colorful."

>>> Maxwell's seared scallops / photo credit: Pappi Swarner

Case in point, the ahi crudo ($12), with wasabi avocado puree and cucumber apple relish and chili oil, as well as the seared scallops ($12) with southern greens, bacon, roasted golden beets and crème fraiche.

"Our warm buttered spinach salad is like no other salad in town," says Slater. With cucumber apple relish, sunflower sprouts and seeds and roasted golden beets singing together in harmony, it's hard not to agree.

Also notable are the bourbon glazed pork ribs ($21), one of Slater's favorite dishes. "The pork ribs are incredible. We smoke and cook the ribs in-house very slowly so the just fall off the bone."

MAXWELL'S RESTAURANT AND LOUNGE, 4-10 p.m. Monday-Thursday, 4 p.m. to midnight Friday, 5 p.m. to midnight Saturday, 454 St. Helens Ave., Tacoma, 253.683.4115