News

Veggie Grill extends menu lineup

April 5, 2012

Veggie Grill has added eight new items to its menu, including a variety of homestyle plates and additional sandwich, salad and dessert options.

“As our brand continues to expand, we want to make sure our menu stays innovative," said Greg Dollarhyde, CEO of Veggie Grill. "We’re passionate about what we eat and we strive to offer our guests creative, yet familiar food with a wholesome twist. So far, we are getting a fantastic response.”

Veggie Grill’s new hearty “knife and fork” entreés are meant to appeal to a dinner audience. The Crispy Chickin’ Plate features fried chicken, cauliflower mashed potatoes, porcini mushroom gravy with fresh rosemary and steamed kale on the side.  The Blackened Chickin' Plate is served with a papaya salsa, steamed kale and quinoa pilaf.  The Urban Plate is the brand’s new gluten-free option, featuring blackened tempeh, caramelized onion and portobello mushroom stack with steamed kale and tomato and avocado salad. 

Veggie Grill delved even deeper and developed a series of new sandwich options.  The Buffalo Bombersandwich features fried chicken tossed with spicy Buffalo sauce, ranch dressing, tomato and red onion.  The Crab Cake sandwich features a crispy "crab" cake, tangy tartar sauce, pickles, tomato, lettuce, and red onion.  Meanwhile, the VG Rollers offer blackened chicken, cabbage, creamy Santa Fe spread and tomato salsa rolled in grilled flour tortillas, and served with salsa and chili. The newest entreé salad option is the B-Wing Salad,which features the restaurant’s Buffalo wings over lettuce, avocado, celery, roasted corn salsa and cool ranch dressing.

The new dairy-free is the Chocolate Pudding Parfait: made from scratch, topped with chocolate sauce, crushed cookies, walnuts and VG crema. 

Read more about food and beverage trends.