Tofu Katsu
Breaded tofu with market veggies and Japanese curry
Greek Salad with Quinoa & Black Lentils
Quinoa, black lentils, tomato, cucumber, red onion, shredded kale, and CT feta with a Greek lemon dressing.
Spicy Miso Ramen
Fresh ramen with red curry sesame tofu, greens, and mushrooms in a smokey spicy miso broth with a vegan egg.
Ethiopian Platter II
Our Ethiopian Platter returns with a different selection of dishes! Shiro wat (berbere chickpea puree,) doro wat (chick’n simmered in an aromatic spiced berbere sauce,) and yekik alicha (ginger yellow split peas.) Served with injera.
Barbacoa Burger
Smashburger in a tangy chile sauce with Casa Terra cheese, queso fresco, aioli, minced onion, & our plant-based bac’n!
Pasta Amatriciana-ish
TRAVEL & EAT WITH CHEF JASON: One of the dishes that intrigued me when I was in Rome was Pasta Amatriciana, but I had a hard time finding a vegan version, so I created my own. This is made with bucatini pasta light tossed in a bac’n tomato sauce with shiitake bac’n and pillowy grated parm. Served with a spiced chickpea salad side.
