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
