With the slow season coming up fast, it’s time for restaurants to start tweaking their menus to keep all of us locals interested.

At Max’s Harvest (169 NE 2nd Ave., Delray Beach, 561/381-9970) they’re ramping up their focus on local-slash-organic ingredients, sourcing shrimp from the Gulf, snapper from the Keys and all-natural Seminole Pride beef. They’re even composting their produce scraps and handing them over to Farmer Jay’s Organics in Delray.

Among the menu newbies: pan-seared diver scallops with forbidden black rice, toasted cashews, green beans and Vietnamese-scented aioli; Palmetto Creek Farms prok chop with sweet corn sformato, braised collard greens and green tomato jam; and banana custard layered with bananas Foster and gilded with molasses cookie crumbs and bruleed vanilla custard.

At the former Tapas Lantana, now Tapas Fusion (210 E. Ocean Ave., Lantana, 561/533-5580), the gorgeous indoor-outdoor eatery has added several new small plates and cocktails. Menu highlights include fish tacos with avocado, citrus cabbage slaw and chipotle aioli; shrimp lettuce wraps with pepper, basil, papaya and crispy noodles; and grilled skirt steak with lump crabmeat and chimichurri.

Wash them all down with a Habanero Margarita (blue agave tequila, habanero chilies, brown sugar, simple syrup, lime juice and habanero bitters) or “Agua de Valencia,” a vodka and gin martini dressed up with orange, lemon, rosemary and cava, which sounds like something that might fuse your head to the floor if you’re not careful.