Chef Denise Shavandy’s recent arrival means refreshing new menu items, like a plate of beet-and-white-balsamic-infused deviled eggs, crowned with bacon and chives. A chile-glazed seared duck breast, hinting of orange, paired perfectly with fried rice and heirloom carrots. Dessert, enjoyed on a mild patio night, was a lemony pound cake graced with lemon curd, Amaretto whipped cream, fresh blackberries, and candied basil.