The seasonally driven, fast-casual Tender Greens chain is welcoming summer with a new menu guided by local harvests.

“We build every menu around what’s fresh, flavorful and inspiring,” said Oliver Plust, corporate executive chef of One Table Restaurant Brands, in a statement. “This summer, we’re showcasing the ripe notes of seasonal produce — stone fruits, heirloom tomatoes, summer squash.”

The summer menu, which will be available until mid-October, includes seafood items like the sea bass plate, with the fish grilled with sea salt and herb oil. Another new item is the California Bowl. This land-meets-sea offering can be ordered with salmon or chipotle barbecued chicken served with roasted corn salsa, cilantro lime brown rice, cabbage slaw, queso fresco, pepitas and lime crema.

Those looking for salads, which Tender Greens is known for, can check out the Seasonal Vegetable Plate, which is made with sweet peppers, French green beans, summer squash, zucchini and mushrooms, or the Summer Harvest Salad, made with stone fruit, blackberries, pistachios, goat cheese, caramelized onions and baby lettuces tossed in balsamic vinaigrette.

Tender Greens has locations in Los Angeles and Orange counties, San Diego and San Francisco.

For more information go to tendergreens.com