The Market by Jennifer’s spring/summer menu features a selection of seasonal ingredients such as sunchokes, fiddlehead ferns and English peas.

Sunchokes are the star attraction in the sunchoke risotto with rock shrimp, oregano and lemon oil ($17) and enlivens the chilled tuna carpaccio with olives, roasted garlic, tomatoes and sunchoke puree ($12). Fiddlehead ferns make an uncommon pairing with the roasted chicken and organic polenta ($17). The ricotta gnocchi with English peas, corn, fava beans, grated Parmesan and prosciutto ($16) is an entrée not to be missed.

Mini raviolis with corn, morels, roasted pork and herbed broth ($16); crispy salmon with roasted baby zucchinis, saffron, baby onions and natural jus ($19); and Iberico pancetta wrapped bistro filet with pearl onions, crushed gold potatoes, with red sauce ($21), round out the new spring/summer entrée selection.

The Market, which opened in January, also has added a full service bar. It is located at 3603 E. Indian School Road. To learn more, visit www.themarketbyjennifers.com or find The Market on Facebook.