Summer is finally here! June marks the beginning of summer squash and vegetable season and this month’s menu hopes to showcase some of our local gardener’s best offerings. Deep green and vibrant yellow squash are available in abundance. While they’re often served sliced  and cooked, this menu features a unique carpaccio salad of garden fresh zucchini thinly sliced and served with housemade cheese and a bright and zesty basil mint vinaigrette. The homage to summer continues with homegrown piccolo tomatoes and grilled Utah corn showcasing summer’s bounty as a flavorful bed for a succulent pan seared chicken breast. The celebratory meal even starts off with summery bang by opening wth an interesting take on vinegary salt roasted new potatoes served with a smoky paprika-spiced aioli. They’re the perfect accompaniment to serve alongside our take on a spiked lemon cooler. Cheers!