Ormsby’s executive chef Scotley Innis plants new options for warm weather appetites among adored regulars on the Westside restaurant’s menu. Baked shrimp and crab dip with pita and tortillas, pictured, is irresistible ($9). Newly seen entrées include mushroom ragout pasta, Baja fish tacos, shrimp Pernod, a lamb gyro burger, and seafood and beer paella. Innis wedges heirloom caprese on nine-grain bread and chicken salad on the same between the much-devoured Bruno burger, Uncle Fred’s ultimate BLT, the Richard club and other sandwiches. Cobbler gobblers, there’s a peachy one with your name on it for dessert.