Industry News | June 14, 2013

Veggie Grill Serving Up New Summer Menu Items

Veggie Grill, the popular West Coast fast-casual restaurant concept known for its plant-based food, announced that beginning this week, all 19 Veggie Grill locations will celebrate the return of summer with seasonal new menu items. In addition to its current guest favorites, the company will feature a refreshing lineup including three taco plates, an entrée salad, and a “grilled cookie” dessert.

 

We’re excited to introduce our newest summer selections of delicious, better-for-you menu items that are truly 'Yumbelievable,'” says Greg Dollarhyde, CEO for Veggie Grill. “We know that our loyal guests rely on us for great-tasting yet familiar vegetarian alternatives to everyday meal choices; and as Veggie Grill continues to grow, we are committed to finding new and delicious ways to keep our menu offerings fresh and interesting.”

 

Veggie Grill’s summer menu now features:

 

·Taco Plates: three tacos per plate served with a custom side

·Veggie-Steak Tacos, $9.95: Grilled veggie-steak with Mexican spices, pickled cabbage slaw, white corn tortillas, with mashed avocado, and tomato salad

·Chickin’ Tacos, $9.95: Sautéed Chickin’, Mexican spices, cabbage, roasted corn salsa, white corn tortillas, with mashed avocado and tomato salad

·Baja “Fish” Tacos, $9.95: Crispy “fish”, green cabbage, original Baja sauce, cilantro, fresh limes, side of roasted corn salsa, “Bean Me Up” Chili

·Savory Kale Caesar Salad, $8.95: Marinated kale, hearts of romaine, chopped Tempeh Bacon, chunky avocado, cucumber, croutons, and veggie parmesan

·The Grilled Cookie, $4.50: Hand-crafted chocolate chip cookie, griddled and topped with chocolate pudding, VG Crema, and chocolate sauce

 

Veggie Grill’s full menu offers a wide variety of soups, salads, burgers, hot sandwiches, home-style plates, and desserts all made fresh to order. Everything is plant-based and free of animal fat, dairy, eggs, cholesterol, hormones, trans fats, and high-fructose corn syrup. Veggie Grill’s Chickin’ and Veggie-Steak are specially seasoned and marinated veggie proteins made with soy, wheat, and pea protein.

 

Armed with guest loyalty, rapid growth, and the recent capital raise of $20 million, Veggie Grill is expanding rapidly and is on track to double its locations within the next year. Additional California locations are planned to open soon in San Diego, Pasadena, Corte Madera, and Mountain View, as well as in Seattle.