Late spring: shore season arrives, and the Diving Horse’s staff migrates from Philly to Avalon, moves into a shared house for the season, and gets to work on the latest version of the evolving sea-to-plate menu. Chef Paul Carrier designs dishes based on what vegetables are locally available. For example, his fluke: Jersey-caught, a Diving Horse staple. In May the seared fish comes in a shallow broth with ramps and preserved lemon. As spring ends, snap peas and baby fairytale eggplant hit the plate. Later in the season, heirloom tomatoes and local onions fill in, clean and sweet. High summer ebbs, and in slips zucchini. And finally, acorn squash may adorn the fluke when summer fades into fall.