Ah man, the beginning of Summer is the best. Allergy season is over with, it’s warm enough for the beach and a nice cool breeze blows through every window. It’s perfection for… a week or two. After that it’s all sweat and soaked shirts and standing in front of an open refrigerator to keep cool.

That’s why we chose this nice two week window to roll out our new summer menu. We held onto some favorites (steak skewers! fish tacos!) and added some fun new stuff that we’ve never tried before (crab cakes!).

Below Chef Michael Franey picked out two of his favorite new additions and talked them up a little bit.

– Kris King, @KrisKingTornado


Kale Salad
Stone fruits, pine nuts, pecorino, tahini lemon dressing

“Peaches and nectarines are my favorite fruits. Sweet, juicy and abundant this time of year. This salad uses the bitterness of the kale and the nutty flavors from tahini and pecorino as a great balance for the pure sweetness from the assorted stone fruits.”


Heirloom Tomatoes and Mozzarella
basil oil, micro basil

“Summer to me means tomatoes and basil, both thrive in the intense heat of the season. A mix of different heirloom tomatoes are paired here with fresh buffalo milk mozzarella and sea salt.”