Farms & Friends

We work directly with over 50 individually owned farms and vendors in the
Northeast. This seasons harvest includes ingredients from:

Dig Inn Farm Rise & Root Farm Ark Foods

Chester, NY Chester, NY Brooklyn, NY

Plainville Farms Harlow Farm Zone 7

Hadley, MA Westminster, VT Pilesgrove, NJ

Sunny Harvest Amawalk Farm Local Bushel

Lancaster, PA Katonah, NY Hadley, MA

Muzzarelli Farms Scott Farm Kitchen Garden Farm

Vineland, NJ Long Valley, NJ Sunderland, MA

Myers Produce Baggot Farms JP Sullivan

Hardwick, VT East Windsor, CT Sanford, ME

Local Bushel Solebury Orchards Reeves Farm

New York, NY New Hope, PA Baldwinsville, NY

Dagele Brothers Frecon Farms Square Deal Farm

Produce Florida, NY Boyertown, PA Hardwick, VT

Fifer Orchards Maine Grains Greenmarket Co

Camden, DE Skowhegan, ME Bronx, NY

Migliorelli Farm Wilson Farm R&G Produce

Tivoli, NY Lexington, MA Goshen, NY

DIG INN PRUDENTIAL CENTER

800 BOYLSTON ST (NEAR SAKS)
MondaySaturday, 10:30am10pm
Sunday, 11am7pm
617 276 1001

DIGINN.COM @DIGINN
FALL
Hey, welcome to Dig Inn.
SERVING MOSTLY
VEGETABLES
Eating well doesnt
have to be that compli-
cated. We eat real food
and enjoy our mac n directly with over 50
cheese with abandon.
75% of the food we
serve is vegetables,
because we believe a
plant-based diet is
better for our health,
the environment, and
the communities we
support.
June 2017: Dig Inn chefs harvest kale at our
farm in Chester, NY.
MENU
GROWN BY COOKED BY INSPIRED BY
Make Your
FARMERS CHEFS THE SEASONS Marketbowl
Our food is grassroots, Our kitchen teams are Recipes are best when 8.4112.38
our menus are here to cookslicing, they fit the harvest, not
collaborative. We work sauting, and season- the other way around
ing the raw ingredients which is why we change Basechoose 1 Extras
local and regional they receive each our menu six times a Individual Market Side 50-365 cal 3.27
Farm Greens w/ Mint 50 cal vegan
farmers to plan our morning. Beyond the year. Our current lineup Main Side 180-265 cal 4.67
Organic Maine Farro w/ Butternut Squash 160 cal vegan, gluten
crops and dishes, walls of our restaurants, is packed with fall fruit Half Avocado w/ Salt & EVOO 225 cal vegan
Classic Brown Rice 165 cal vegan 1.40
together, as partners. we hope our chefs feed and veg, like apples at
And on our own farm learnings back into the height of their Were proud to source our food from local farms
in Chester, NY we their own communities. honeyed sweetness. Market Sideschoose 2 and partners. As supply varies with weather and
walk in the boots of Autumn Kale & Beet Salad 90 cal vegan, honey other factors, certain dishes may temporarily be
those who feed us Broccoli Three Ways w/ Sesame Crunch 70 cal vegan unavailable.
every day. Maple Cauliflower w/ Chickpea Crumble 100 cal vegan
Cashew Kale Caesar 130 cal vegan, nuts
Grilled Heirloom Apples 120 cal vegan From board rooms to book
Candy-Stripe Beets 80 cal vegan
clubs, Dig Inn caters.
Coconut Roasted Carrots 50 cal vegan
Charred Brussels Sprouts 100 cal vegan diginn.com/catering
Roasted Kale w/ Acorn Squash 150 cal vegan, honey
Roasted Sweet Potatoes 170 cal vegan
Seasonal Upstate Mac 365 cal dairy, gluten
Mainschoose 1
Farmers Favorite (extra market side) 50-365 cal 8.41
Happy Valley Meatballs 230 cal eggs 9.81
Grilled Organic Tofu 185 cal vegan, soy 9.81
Charred Chicken (thigh) 265 cal 9.81
Herb Roasted Chicken (breast) 180 cal 10.75
Wild Alaskan Salmon * 150 cal 12.15
Herb Grilled Steak * 245 cal 12.38
* Raw/Undercooked
Before placing your order, please inform your server if a person in your party
has a food allergy. Consuming raw or undercooked meats, poultry, seafood,
shellfish, eggs or unpasteurized milk may increase your risk of
foodborne illness.