Dig Inn Debuts New Fall 2015 Menu Items Throughout the Season

The vegetarian- and vegan-friendly New York City chain introduces new seasonal dishes throughout fall 2015

You can look forward to Dig Inn’s new spinach salad with pear and dried figs, coming to stores on November 18.

Dig Inn, the vegetarian- and vegan-friendly New York City chain that’s committed to “democratizing the farm-to-table movement by offering ridiculously good food at a reasonable price,” has introduced their some of new fall menu items at their eight locations, with more to be added over the next few weeks.

Already available items include:

  • Brussels sprouts with spiced coconut oil and no-waste orange peel confit.
  • Raw and roasted sunchoke and endive salad with pear, celery root, toasted organic sunflower seeds, and a parsley-horseradish vinaigrette.
  • Spinach and house-pickled mushroom salad with forest spice, organic golden raisin and shallot dressing, and the optional addition of shaved Parmigiano-Reggiano.

Dishes that will be introduced on Wednesday, October 7 are:

  • Slow roasted carrots tossed in a kale and pumpkin seed pesto and served with arugula and dried cranberries.
  • Organic wheat and rye berry salad with golden beets, caraway seeds, and dill vinaigrette.
  • Kale salad with house-made rosemary walnut granola, dates, and a citrus dressing.

On Wednesday, October 21, new items will be:

  • Toasted organic faro with butternut squash, rosemary oil, no-waste orange peel confit, celery, cinnamon, and parsley.
  • Curry-roasted delicata squash with turmeric pickled apple, chickpeas, chiles, and scallions.
  • Roasted sweet potato wedges with eggless garlic aioli.

And finally, on Wednesday, November 18, look forward to:

  • Kale salad with celery root crouton, shaved Parmigiano-Reggiano, flax crackers, and Caesar dressing.
  • Seasonal mac and cheese: Hudson Valley Creamery milk, an rgbh-free three cheese blend, whole wheat pasta, butternut squash, and panko bread crumbs.
  • Spinach salad with pear, dried figs, house-made rosemary walnut granola, and maple vinaigrette.