Peppersteak Sandwich

by Jason Wyrick | Weekly Menu

“Beefy” soy curls and caramelized onions & peppers in a peppersteak sauce with aioli on a hoagie roll.

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Lo Mein

by Jason Wyrick | Weekly Menu

Stir-fried noodles, market veggies, and smoked tofu in a savory sauce.

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EAT WITH CHEF JASON: Tuscan Borlotti Beans & Grains

by Jason Wyrick | Weekly Menu

A bowl of borlotti beans cooked in porcini broth, barley, sundried tomatoes, mixed mushrooms, potatoes, golden beets, zucchini, and kale with croutons.

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Polenta with Sugo and Meatballs

by Jason Wyrick | Weekly Menu

Soft polenta topped with sugo, market veggies al forno, and Italian spiced meatballs

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Huevos Rancheros

by Jason Wyrick | Weekly Menu

Scramble in salsa roja, topped with corn, squash, queso fresco, and pico de gallo with a side of smoked paprika rice and refried beans.

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Tikka Masala

by Jason Wyrick | Weekly Menu

Market veggies and chickpeas in a curried tomato sauce, served over brown rice.

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