Modern Market invites guests to savor the summer with its new seasonal menu, which debuts August 1 in all markets. From summer squash and roasted crimini mushrooms to spicy broccoli and citrus cabbage slaw, Modern Market’s veggie game is strong.
To create the new summer lineup, Chef Nate Weir, director of culinary, and Chef Josh Chesterson, creative culinary director, worked together to highlight summer’s best.
"We both get excited about ingredients, and a lot of times that's where the process really begins,” says Weir. “That starts the freeflow between me and Josh of talking about what the dish is going to be.”
The Buddha Bowl features a new savory sesame glazed tofu, which is also available as a Hand-Carved Plate. This versatile dish begs to be paired with any of Modern Market’s proteins, from sustainable salmon to Tender Belly pulled pork.
Summer squash and fresh basil are perfectly paired on the Garden Pesto Pizza, a remix on last summer’s fan-favorite Summer Garden Pizza. This year’s pie also highlights Modern Market’s organic, nut-free pesto, charred corn, roasted cherry tomato, and three cheese blend.
New Summer Menu Items
Modern Market’s ingredients are pure, simple and grown to make you feel good. Their fresh and vibrant dishes are passionately crafted from scratch, and they serve it all up in an electric atmosphere mixing the energy of a local market with a modern eatery while delivering amazing fare that will move you forward.
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