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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Creamy Peanut Udon Bowl

by Jason Wyrick | Weekly Menu

Udon noodles in a tangy, gingery peanut sauce with greens.

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Tuscan Harvest Stew with Garlic Crostini and Apricot Preserves

by Jason Wyrick | Weekly Menu

Known as ribollita, this stew is loaded with market veggies, kale, and white beans in a rosemary tomato broth. Served with grilled garlic bread.

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Enchiladas Mineras

by Jason Wyrick | Weekly Menu

Folded enchiladas in red enchilada sauce, sweet potatoes, carrots, pinto beans, almond queso fresco, shredded greens.

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Polenta with Sicilian-style Veggies

by Jason Wyrick | Weekly Menu

Creamy polenta with stewed market veggies, beans, & greens.

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Tofu Steak Sandwich

by Jason Wyrick | Weekly Menu

A grilled tofu steak on a ciabatta bun with sriracha ketchup, caramelized onions, oyster mushroom bac’n, and aioli, with a cucumber tomato side salad.

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