Tuscan Wedding Soup
Chef Jason’s Tuscan-inspired version of a classic minestra maritata with sausage, kale, carrots, celery, white beans, breadcrumbs, and CT parmesan in a porcini-laced broth.
Sonoran Breakfast Burrito
Scramble, beans, roasted potatoes, rajas, cilantro lime rice, avocado crema, and Sonoran salsa wrapped in a whole wheat tortilla.
Green Curry
A coconut green curry with market veggies over rice.
Easter Quiche
A quiche over puff pastry with mushroom bacn’n, spinach, leeks, and peach chutney. Served with a side of maple roasted root veggies.
Spring Fettucine
Spinach-flavored fettucine with spring peas, artichokes, asparagus, chick’n, in a garlic pesto with our new vegan burrata.
Casa Terra’s Enchiladas
Enchiladas in in a Oaxacan guajillo and ancho chile sauce with market veggies, CT cheese, and refried black beans.
