Pumpkin Ravioli
Cashew cheese and spinach ravioli in pumpkin sauce with roasted squash, almond parm, and crisped sage.
Albondigas
Chef Jason’s version of a traditional Mexican meatball caldo with potatoes, carrots, squash, and rice.
Tofu Piccata
Tofu in a lemon caper sauce with broccoli. Served over brown rice.
Banh Mi
Gochujang, tofu, carrots, pickled daikon, cilantro, and lime aioli. Served with a marinated cucumber and rice noodle salad.
Madras Curry
A red curry with potatoes, peas, red peppers, cauliflower, and chickpeas.
Cuban Bowl
Plantains, black beans, chayote squash, and sofrito over cilantro lime rice.
