Dig Inn's famous Brussels Sprouts, as well as new fall menu items, including a Sunchoke & Endive Salad and Spinach and Pickled Mushroom Salad, will be available at all locations starting Wednesday, September 23.

Throughout the next month, Dig Inn will introduce brand-new seasonal dishes, including: curry-roasted delicata squash, roasted carrot with kale-pumpkin seed pesto, and a sweet and savory granola salad.

SEPTEMBER 23

Sunchoke & Endive Salad

Raw and roasted sunchoke, pear, endive, celery root, toasted organic sunflower seed, parsley horseradish vinaigrette

Brussels Sprouts

Brussels sprouts, spiced coconut oil, no-waste orange peel confit,

Spinach and Pickled Mushroom Salad

Spinach, house-pickled mushroom, forest spice, organic golden raisin + shallot dressing

OCTOBER 7

Farro with Butternut Squash

Toasted organic farro, butternut squash, rosemary oil, no-waste orange peel confit, celery, cinnamon, parsley

Grain Berry Salad with Golden Beet

Organic wheat & rye berry, shaved golden beet, caraway, dill vinaigrette

Kale Granola Salad

Kale, house-made rosemary walnut granola, date, citrus dressing

OCTOBER 21

Curry-Roasted Delicata Squash

Curry-roasted delicata squash, turmeric pickled apple, chickpea, chile, scallion

Sweet Potato Wedge

Roasted sweet potato, eggless garlic aioli

NOVEMBER 18

Kale Caesar

Kale, celery root crouton, shaved parmesan, flax cracker, caesar dressing

Seasonal Upstate Mac

Hudson Valley Creamery milk, rgbh-free three cheese blend, whole wheat pasta, celery root, panko bread crumb

Roasted Carrot with Kale-Pumpkin Seed Pesto

Slow roasted carrot, kale-pumpkin seed pesto, dried cranberry, arugula

Sweet & Savory Spinach Granola Salad

Spinach, pear, dried fig, house-made rosemary walnut granola, maple vinaigrette