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    Dig Inn Showcases Brussels Sprouts, New Fall Favorites

  • Industry News September 17, 2015

    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 

     

    News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.