With the season of leisure getaways kicking into high gear, Omni Hotels & Resorts has revamped its poolside dining options with the launch of new Art of Water menus customized to reflect local flavor. Built to blend the best of iconic summertime favorites with, the menus are crafted to keep guests satisfied while soaking up the sun — whether they are sipping Southern Peach Sangria in Virginia or enjoying Baja Ceviche in San Diego.

“There’s something quintessentially American about dining by the pool during summertime,” said David Morgan, vice president of food & beverage, Omni Hotels & Resorts. “These Art of Water menus are designed to enhance that pastime, as part of our continued commitment to offering guests a customized dining experience that reflects not just the location, but the season.”

Each Art of Water menu is custom-curated by the culinary teams at participating Omni properties, showcasing flavors and dishes that represent their specific style and destination. At desert paradise Omni Scottsdale Resort & Spa at Montelucia, tacos get the Southwestern treatment with blackened fish, poblano-braised pork and carne asada among the selections; while at Omni Barton Creek Resort & Spa in Austin, guests savor offerings such as pulled pork quesadillas with roasted pepper rajas or a smoked brisket sandwich with house-made pickles. In deference to its location on Hilton Head Island, S.C., Omni Hilton Head Oceanfront Resort finds inspiration in its seaside locale with Oysters Two Ways and a shrimp roll with creamy dill-lemon mayo.

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Spa: Omni Mount Washington Resort, Bretton Woods, N.H.