Italian “Beef” Sandwich

by Jason Wyrick | Weekly Menu

Shredded jackfruit, mushrooms, and soy curls with caramelized red peppers, melted CT cheese, and jus.

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Polenta with Sugo and Meatballs

by Jason Wyrick | Weekly Menu

Soft polenta topped with sugo, market veggies al forno, and Italian spiced meatballs

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Summertime Veggie Chili with Cornbread

by Jason Wyrick | Weekly Menu

Squash, corn, poblano chiles, potatoes, and beans in an ancho & tomato sauce. Served with cornbread.

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Cuban Bowl

by Jason Wyrick | Weekly Menu

Plantains, black beans, chayote squash, and sofrito over cilantro lime rice.

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Thai Red Curry

by Jason Wyrick | Weekly Menu

A Thai red curry with tri-color bell peppers, rainbow carrots, sweet potatoes, zucchini, seared tofu, and garnished with lemongrass.

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Yucatecan Red Lentils

by Jason Wyrick | Weekly Menu

Aromatic vegetables with red lentils, roasted squash, and chorizo spiced mushrooms.

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