Veggie Grill, the leading fast-casual restaurant that is changing the way the world eats, thinks and talks about vegetarian food, today announced the launch of four new spring menu items. The seasonal offering will be available for six weeks beginning April 25, 2014 throughout California.
The menu offers guests a variety of fresh fruit and vegetable options and features two strawberry-based dishes along with two asparagus options:
Strawberry Arugula Salad local organic strawberries sourced from Naturripe Farms; prepared with a new-to-market almond ricotta cheese from Kite Hill, grilled asparagus, wild arugula, baby spinach, red onion, yellow beets, pomegranate, roasted salted pecans, and micro greens topped with strawberry vinaigrette
Strawberry Parfait local organic strawberries, topped with VG-Crema and mint
Grilled Asparagus Side fresh asparagus grilled and sprinkled with sea salt and pepper
Asparagus Soup with Tarragon fresh asparagus soup infused with tarragon
These limited time items with prices ranging from $3.95 – $9.95 will join Veggie Grill’s signature favorites such as the Quinoa Power Salad, Santa Fe Crispy Chickin’ Sandwich, All Hail Kale Salad, Bombay Bowl, and the ever-popular Buffalo Wings.
Since its inception in 2006, Veggie Grill has offered wholesome, tasty and healthy plant-based foods with a variety of affordable menu options in an inviting, fast-casual setting. Traditional burgers, sandwiches, wraps and salads are re-imagined so that vegetarian dishes are accessible in a comforting, familiar and delicious way. The new seasonal menu items were selected to enhance Veggie Grill’s commitment to providing the healthiest and freshest plant-based foods to the masses.
posted by Sarah McCallum
For more information and the full menu, visit the website at www.veggiegrill.com.