Sopes

by Jason Wyrick | Weekly Menu

Thick “tortilla” boats filled with black beans, zucchini, crisped mushrooms, peanuts, salsa de molcajete, and guajillo lime aioli. Served with a roasted corn & kale salad.

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Thai Peanut and Roasted Tofu Soup

by Jason Wyrick | Weekly Menu

A thick soup of peanut, coconut, lime broth with market veggies, roasted tofu, and rice.

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Tagine

by Jason Wyrick | Weekly Menu

Couscous tossed in chermoula, with curried potatoes, guajillo apricots, carrots, shallots, cauliflower, chickpeas, harissa, & pistachios

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Chile Relleno

by Jason Wyrick | Weekly Menu

A poblano chile stuffed with guajillo-braised jackfruit picadillo and CT cheese, with salsa ranchera and a side of beans.

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Blackened Chick’n Po’boy

by Jason Wyrick | Weekly Menu

A classic New Orleans sandwich with blackened chick’n, fried okra, pepperoncini, pickles, tomatoes, a cabbage slaw, and remoulade on a French baguette.

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Cuban Black Bean Soup

by Jason Wyrick | Weekly Menu

A hearty black bean soup with zucchini, potatoes, tomatoes & crema.

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