Restaurants have started releasing their spring and summer menus, which often emphasize fresh produce and lighter bites. In the case of Vesta Dipping Grill new small plates, appetizers, entrées, and sides add refreshing variety to an already solid menu.

One such addition is the mahi mahi ceviche: The cubed, citrus-cured fish is tossed with red pepper and onion, garnished with serrano peppers, avocado, and cabbage slaw, and then topped with an orange vinaigrette that adds a cool citrus zing. In warmer contrast are the box-roasted pork tacos. Chef Brandon Foster cooks the meat in a La Caja China (a stainless steel baroque-like box) with hot coals resting on top. The result is smoky, tender meat that, for the ideal bite, should be eaten with a good amount of the Pueblo green chile (the kick is mild) and smoked corn pico de gallo that arrive atop the tacos.

Tip: Instead of trying to decide between entrée options, split appetizers and small plates instead. For a satisfying meal, order the ceviche, tacos, sausage and clams (also a new item), achiote shrimp, and a mixed platter of cheese and cured meat.

1822 Blake St., 303-296-1970