For Pantry Tartar sauce: 

•   1 ¼ cup mayo
•   ½ cup green olives, finely chopped (I use California Ripe Olives)
•   2-3 tablespoons finely chopped chives
•   ¼ cup finely chopped cornichons 
•   Splash of apple cider vinegar 
•   Splash of hot sauce, we used Tabasco

NOTE: I like to have at least 3 green things in my tartar sauce but you add whatever else you find in your pantry like olives, chives, green onions, cornichons, or capers. 

For the Potato Crisps: 

•   4 Yukon Gold potatoes, sliced into ¼ inch rounds
•   2 tablespoons extra virgin olive oil 
•   1-2 teaspoons kosher salt
•   ½ -1 teaspoon freshly ground black pepper 

For the Fish Cakes: 

•   1 ½ pounds white fish, such as cod, haddock, or halibut (we used Cod) 
•   1 large or 2 medium shallots, finely chopped, about ? cup 
•   ½ cup finely chopped red pepper
•   ¾ cup finely chopped celery
•   ¼ cup finely chopped chives
•   2 ½ teaspoons kosher salt
•   1 teaspoon freshly ground black pepper 
•   1 egg, slightly beaten
•   ¼ cup rice flour, plus ? cup rice flour for dredging
•   Extra Virgin olive oil 

Everything Else: 

•   Romaine lettuce
•   Kosher salt 
•   Marinated Red Onions and oil 
•   1-2 avocados, sliced
•   2 small cucumbers, cut into ¼ inch slices
•   2 tablespoons finely chopped chives, optional
•   Freshly ground black pepper 
•   1-2 lemons, cut into wedges for serving