Birria Burger

by Jason Wyrick | Weekly Menu

A burger with melted CT cheddar, pickled onions, aioli, ancho bac’n, and birria sauce. Served with a potato and zucchini salad.

Read More

Florentine Wrap

by Jason Wyrick | Weekly Menu

A whole wheat (or GF) tortilla with a cheesy Italian scramble, garlicky potatoes, zucchini, mushrooms, kale, sundried tomatoes, and bac’n.

Read More

Panini

by Jason Wyrick | Weekly Menu

A panini with eggplant, zucchini, red pepper, CT cheese, hummus, and pistachio pesto. Served with a kale salad.

Read More

Pad Thai

by Jason Wyrick | Weekly Menu

Pad Thai noodles with tofu, vegan egg, bean sprouts, peanuts, shallots, and lime.

Read More

Pasta Carbonara

by Jason Wyrick | Weekly Menu

Fettucine loaded with market veggies and a creamy carbonara sauce

Read More

Tuscan Harvest Stew

by Jason Wyrick | Weekly Menu

Also known as ribollita. A Tuscan stew of cannellini bean and escarole and aromatic market vegetables stewed in an herbed tomato broth. Served with croutons and a parm dusting.

Read More