After a year, chef Jimmy Sneed has handed over the reins at SugarToad to Geoff Rhyne. A new chef also means a new menu, shifting to lighter fare with a bigger emphasis on seasonal ingredients from local farms. New options include pan-seared sea scallops and pork belly with heirloom fall squash puree and bib steak with grilled lobster mushrooms, baby leeks and red wine sauce. Fans of Sneed's signature dishes can breathe easy. The jumbo lump crab cakes and tempura fried sugar toad aren't going anywhere.