Bob Evans launches Farm Fresh Berry dishes

Bob Evans new Farm Fresh Berry dishes

Eight new choices are joining the menu at Bob Evans, all with a fresh and vibrant Spring-Summer connection – berries! Prices for the fresh new menu additions start from $5.99; prices below from a location in Ohio. The full list of new selections are as follows:

  • Fresh Berry Farmer’s Choice Breakfast – three hotcakes or two slices of brioche French Toast topped with sliced strawberries, strawberry sauce, powdered sugar and whipped topping, two eggs, choice of breakfast meat, hash browns or home fries, $11.29
  • Fresh Berry Hotcakes – four hotcakes with strawberries, strawberry sauce, powdered sugar and whipped topping. Also available with a side of hickory-smoked bacon, sausage or ham, $5.99
  • Fresh Berry French Toast – two slices of thick-cut brioche French toast topped with vine-ripened strawberries, strawberry sauce, powdered sugar and whipped topping. Served with your choice of farm-famous breakfast meat, $9.19
  • Strawberry Banana Oatmeal – Quaker steel-cut oatmeal topped with strawberries, banana slices, strawberry sauce and candied pecans. Served with milk and a side of banana nut bread, $7.99
  • Summer Berry Salad -greens topped with chicken grilled, strawberries, pecans, blue cheese and a lite berry vinaigrette, $11.19
  • Family-Size Summer Berry Salad – family-sized version of the Summer Berry Salad serves 6. Does with 12 dinner rolls, $29.99
  • Chicken Salad Fruit Plate – white-meat chicken , lettuce, sliced cantaloupe, strawberries, grapes, pecans. Served with baked rolls or banana nut bread, $11.89
  • Grilled Chicken Cobb Salad – grilled chicken, bacon, hard boiled eggs, diced tomatoes, green onions, greens, blue cheese crumbles, blue cheese dressing

Image credit, Bob Evans.

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Hi, I'm Stuart, nice to meet you!  I'm the founder, writer and wrangler at Gastronomic SLC; I'm also a former restaurant critic of more than five years, working for the Salt Lake Tribune.  I've worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows. I'm a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years.   I'm largely fueled by a critical obsession with rice, alliteration and the use of big words I don't understand.   I've also got a secret obsession with fast food too - and that's where Menu And Price comes in...