Beet Hummus Caesar Wrap
Caesar chick’n and greens with preserved lemon beet hummus and spicy pomegranate molasses dressing in a whole wheat spinach tortilla.
Peanut Tofu Buddha Bowl
Ginger-infused brown rice topped with spinach, broccoli, shredded carrots, chickpeas, and tofu in a peanut lime sauce.
Black Pepper Tofu
Tofu, broccoli, and red peppers in a black pepper mushroom sauce over rice.
Hot Hunny Chick’n Sandwich
Chick’n with CT pepperjack, guajillo lime aioli, pickles, caramelized onions, and bac’n with a hot agave BBQ sauce. Served with a kale salad.
Yucatecan Chilaquiles with Frijoles Colados
EAT WITH CHEF JASON! – Experience one of Chef Jason’s favorite dishes from his recent trip to Mexico. Chilaquiles with pibil jackfruit, squash, plantains, and queso fresco with a side of frijoles colados.
BBQ Lentil Loaf
A lentil “meatloaf” roasted in bbq sauce over mashed potatoes with a kale salad on the side
