Chick’n Parm Sandwich
A chick’n patty with melty CT provolone, sugo, and basil aioli on ciabatta. Served with a kale salad.
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Power Breakfast Plate
Cheesy tofu scramble with red peppers and spinach, garlicky roasted red potatoes, and shaved Brussels sprouts in maple mustard dressing.
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Chimichurri Tacos
Chimichurri tofu, roasted plantains, and roasted red peppers with a side of Moros y Cristianos (black beans and rice)
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Fall Thai Curry
A Thai red curry with butternut squash, purple potatoes, tri-colored carrots, Yukon Gold potatoes, chickpeas, and brown rice.
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Pasta Jambalaya
Pappardelle pasta with Creole tomato sauce, blackened veggies, bell pepper, celery, and smoked Andouille-style soy curls.
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