Classic Lasagna

by Jason Wyrick | Weekly Menu

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

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Dengaku Tofu

by Jason Wyrick | Weekly Menu

Pan seared dengaku style tofu with miso glazed veggies

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Catalan Spinach Pasta

by Jason Wyrick | Weekly Menu

Whole wheat pasta and lentils with spinach, roasted nuts, figs, and raisins

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Chili Mac Burger

by Jason Wyrick | Weekly Menu

Our house smashburger with CT mac and Texas Red

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Risotto with Mole Amarillo

by Jason Wyrick | Weekly Menu

A risotto swimming in mole amarillo with shredded chick’n in adobo, roasted chayote, and roasted cauliflower

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Sundried Tomato Pasta

by Jason Wyrick | Weekly Menu

A mix of whole wheat pasta and zucchini noodles in a sundried tomato sauce.

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