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Patty Melt

Patty Melt

by Jason Wyrick | Weekly Menu

A smashed patty with CT cheese, caramelized onions, ketchup, and roasted garlic aioli on rye bread. Served with a kale salad.

Classic Lasagna

Classic Lasagna

by Jason Wyrick | Weekly Menu

A lasagna loaded with veggies, CT ricotta, and CT mozzarella. 

Chimichurri Tacos

Chimichurri Tacos

by Jason Wyrick | Weekly Menu

Chimichurri tofu, roasted plantains, squash, red peppers, & aioli with a side of Moros y Cristianos (black beans and rice)

Black Bean & Quinoa Summer Chili

Black Bean & Quinoa Summer Chili

by Jason Wyrick | Weekly Menu

A summery black bean, squash, corn, & quinoa chili with cashew crema.

Green Curry

Green Curry

by Jason Wyrick | Weekly Menu

A Thai green curry with housemade curry paste. Loaded with market veggies and tofu, and served over quinoa.

Pasta e Fagioli with Market Veggies & Bac’n

Pasta e Fagioli with Market Veggies & Bac’n

by Jason Wyrick | Weekly Menu

Market veggies, pasta, beans, and shiitake bac’n in sugo with fresh basil.

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This Week’s Menu

  • Patty MeltPatty Melt
  • Classic Lasagna
  • Chimichurri TacosChimichurri Tacos
  • Black Bean ChiliBlack Bean & Quinoa Summer Chili
  • Vegan Green CurryGreen Curry
  • Pasta e Fagioli with Shiitake BaconPasta e Fagioli with Market Veggies & Bac’n

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