Modern Market invites guests to savor the summer with its new seasonal menu, which debuts Aug. 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.
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.