Tofu Katsu

by Jason Wyrick | Weekly Menu

Breaded tofu with market veggies and Japanese curry

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Curried Plantains

by Jason Wyrick | Weekly Menu

Plantains and peanuts in a Ugandan curry tomato sauce, served over rice.

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Persian Rice & Ful

by Jason Wyrick | Weekly Menu

A fragrant green rice alongside an earthy stew of fava beans

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Grinders

by Jason Wyrick | Weekly Menu

Ground “sausage and beef” subs in a tangy fire roasted tomato sauce with Casa Terra cheese.

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Tacos Barbacoa

by Jason Wyrick | Weekly Menu

Smoked barbacoa oyster mushroom tacos with pineapple pico and creamy salsa verde, with a side of chipotle beans & squash.

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BBQ Tempeh Bibambap

by Jason Wyrick | Weekly Menu

A mix of gochujang rice, cabbage, carrots, squash, cucumber, spinach, & BBQ tempeh Short History: Tempeh are originally from Indonesia, and is made from soy. The natural culturing process of making tempeh binds the soybeans into a cake form. In this particular...

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