Chilaquiles

by Jason Wyrick | Weekly Menu

Chips smothered in pipian verde, smoked chick’n, squash, & queso fresco

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Pasta Scampi

by Jason Wyrick | Weekly Menu

A garlicky pasta with zucchini, seared mushrooms, and cherry tomatoes

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BBQ Sweet Potato Tacos

by Jason Wyrick | Weekly Menu

BBQ sweet potatoes, black bean, & veggie tacos with green aioli and almond queso fresco

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VT Big Hack Burger

by Jason Wyrick | Weekly Menu

Grilled Beyond Beef or (Black Bean Patty for the No Meat Alternative or “NMA” option), Iceberg Lettuce, Secret Sauce, Pickles Onions, plant-based American Cheese

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Tacos Veracruz

by Jason Wyrick | Weekly Menu

Potatoes, chard, beans, and chorizo (NMA option will be lentil and mushroom chorizo) in a fire-roasted tomato chipotle sauce

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Lasagna

by Jason Wyrick | Weekly Menu

A lasagna loaded with squash, eggplant, spinach, and roasted red peppers with Casa Teraa (CT) ricotta and CT mozzarella. Topped with tri-colored cauliflower and artichokes.

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