Veggie Grill today announced the celebration of its new summer menu, designed to invoke the spirit of summertime and outdoor living, with lighter, veggie-centric fare. The trending and popular vegetarian restaurant concept is going after the 50 million American adults who are adding more vegetables to their diet with seasonal items including the new Quinoa + Veg Burger, the B.T.L.A. and Sonoran Summer Bowl. Also on Veggie Grill’s summer menu – Chargrilled Street Corn, a wildly popular snack brought back by popular demand that some have dubbed “Crack Corn” for its addictive quality.
“It’s our joy as restaurateurs to create food that consumers crave and share with friends,” said Greg Dollarhyde, CEO of Veggie Grill. “We like to call our guests veggie positive, which is why our menu is all about bringing vegetables, fruit, grains and nuts to the center of their plates.”
Veggie Grill makes it easier to get the recommended amount of fruits and vegetables on people’s plates by offering options which are visually appealing with vibrant colors and ingredients that enhance each other and offer layers of flavor, leaving the customer deliciously satisfied.
Appealing snacks+shares (some of which are made of whole super grains and organic quinoa) and decadent desserts (made without eggs, dairy, trans fats, cholesterol or refined sugars) are also available.
Top sellers include: the Bahn Mi Salad, Santa Fe Crispy Chicken sandwich, Quinoa Power Salad, and fresh, Crispy Cauliflower for sharing.
The full summer menu is at: http://veggiegrill.com/docs/VG_Summer_Menu.pdf
