As everyone in Arizona yearns for cooler temperatures, hints of fall arriving are always a delightful sight. Wildflower restaurant just debuted its new fall menu and these autumn-inspired options are making it feel like fall, even if the temperatures aren’t quite there yet. The restaurant is bringing back some fan favorites from last year and also announcing some new dishes to add to the fall lineup. Say goodbye to summer and celebrate the arrival of fall with these warm, comforting flavors at Wildflower.
The Pumpkin Cinnamon Latte at Wildflower is essentially fall in a cup. Made with espresso, pumpkin syrup and milk with whipped cream and cinnamon, there is no better way to kick off the fall season than with this warm, seasonal beverage.
Wildflower restaurant’s other returning fall menu items include the Turkey Walnut Stuffing Sandwich. A seasonal menu item for 18 years, this classic features cranberry sauce, bacon and herb mayo on stuffing bread. The Cranberry Kale Quinoa Salad is back, made with red onions, toasted walnuts, olive oil, lemon and balsamic vinaigrette.
Wildflower restaurant’s brand-new Harvest Veggie Bowl is a medley of seasonal flavors for breakfast. This dish is served with sunny eggs over roasted butternut squash, brussels sprouts, roasted red bell peppers, caramelized onions, scallions and couscous with all-natural feta and parsley.
Also new this year is the Roasted Butternut & Greens, made with organic baby kale, organic quinoa, grapes, red onions, roasted red bell peppers, goat cheese and toasted walnuts with balsamic vinaigrette.
Wildflower is an Arizona-based restaurant that started in 1996 and prides itself in partnering with local businesses for their ingredients. With an emphasis on an outstanding customer experience, this fast-causal restaurant has locations throughout the state, including Sky Harbor Airport, Scottsdale, Goodyear, Sedona, Prescott and Flagstaff. To see the complete Wildflower restaurant menu and find a location near you, visit wildflowerbread.com.