Just in time for the official onset of the summer season, Wildflower announces the expansion of its menu to include seasonal offerings and light and fresh tastes for breakfast, lunch and dinner.
“We are constantly evolving,” says Louis Basile, founder and owner of Wildflower, “not just in our operations, but in our environments and of course in our menu, which is at the forefront of what we do. It is our intention to bring delicious homemade real food to our local communities.”
New summer menu offerings include:
• Salmon Breakfast Bowl with sunny eggs, arugula, salmon salad, roasted tomatoes, lemon, hot peppers and goat cheese ($8.79)
• Salmon Roll BLT with salmon salad, bacon, tomato, arugula and herb mayo on grilled Brioche ($9.99)
• Heirloom Tomato and Chicken featuring chicken breast, arugula, spinach, cabbage, heirloom tomatoes and feta with Spicy Herb Vinaigrette ($9.69)
• Spicy Lemon Penne with chicken breast, garlic, hot peppers, lemon vegetable broth, heirloom tomatoes, spinach, pea shoots, petite peas, scallions, basil, feta and toasted walnuts, (10.49)
Recently, a new Wildflower location opened at 75 E. Rivulon Boulevard in Gilbert, while yet another location is set to open this summer at 5813 N. 7th Street in Central Phoenix. The brand’s new locations represent an evolution in style with vibrant, colorful and inviting environments focused around the celebration of dining as a social activity. These locations are also the first Wildflowers locations to serve craft beers, local wines and libations on tap.
Wildflower serves award-winning food for breakfast, lunch and dinner, and features handcrafted artisan breads and a specialty bakery. Wildflower is well known for its unique breakfast, sandwiches, salads, soups, and pastas. Breakfast is served weekdays until 10:30 a.m. and weekends until 2:00 p.m. Pasta is served daily from 3:00 p.m. to close. There are fifteen locations throughout the state. For more information, visit www.wildflowerbread.com.
