Veggie Grill announced the launch of four new spring menu items. The seasonal offering will be available for six weeks beginning April 25, throughout California.
The menu offers guests a variety of fruit and vegetable options and features two strawberry-based dishes along with two asparagus options:
The Strawberry Arugula Salad features 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.
The Strawberry Parfait features local organic strawberries topped with VG-Crema and mint. The Grilled Asparagus Side features asparagus grilled and sprinkled with sea salt and pepper, and the Asparagus Soup with Tarragon is 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.
“We are excited to introduce these farm-fresh, locally-sourced fruits and vegetables that have been carefully blended into flavorful new dishes,” says Greg Dollarhyde, chief energizing officer for Veggie Grill. “The entire Veggie Grill menu offers delicious and clean eating options for guests who are looking to put more veggies and fruits on their plate. The new limited time spring additions which include seasonal favorites like strawberries and asparagus are picked from California farms at their peak of freshness to provide additional innovative options to our guests.”