Tagine

by Jason Wyrick | Weekly Menu

Couscous tossed in chermoula, with curried potatoes, guajillo apricots, carrots, shallots, cauliflower, chickpeas, harissa, & pistachios

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Sicilian Lentil Stew

by Jason Wyrick | Weekly Menu

A hearty lentil and veggie stew with garlic crostini.

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Grand Slam Breakfast

by Jason Wyrick | Weekly Menu

Special for a holiday week! We created a breakfast item to help you manage your potential busy week. Pancakes, maple syrup, scramble, and sausage patties.

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Drunken Noodles

by Jason Wyrick | Weekly Menu

Rice noodles, broccoli, & cherry tomatoes in Drunken Noodle sauce

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Sopes

by Jason Wyrick | Weekly Menu

Corn cake boats filled with black beans, plantain mole, and pibil jackfruit, with a side of Spanish rice and roasted squash.

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Greek Lemon & Chick’n Stew

by Jason Wyrick | Weekly Menu

A savory lemon broth with rice, sliced almonds, chickpeas, and shredded jackfruit with almond yogurt.

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