Pho

by Jason Wyrick | Weekly Menu

A traditional Vietnamese soup with glass noodles, baked tofu, shiitake mushrooms, bean sprouts, mint, and lime in a charred onion and ginger broth.

Read More

VT Big Hack Burger

by Jason Wyrick | Weekly Menu

Grilled Beyond Beef or (Black Bean Patty for the No Meat Alternative or “NMA” option), Iceberg Lettuce, Secret Sauce, Pickles Onions, plant-based American Cheese

Read More

Korean BBQ Bowl

by Jason Wyrick | Weekly Menu

Soy curls in a gochujang bbq sauce with pickled red onions, kimchi, shredded carrots, broccoli, and cilantro over brown rice.

Read More

Spaghetti with Meatballs and Roasted Veggies

by Jason Wyrick | Weekly Menu

Whole wheat spaghetti in marinara topped with meatballs, roasted market veggies, basil chiffonade, and parm.

Read More

Tagine

by Jason Wyrick | Weekly Menu

Couscous tossed in chermoula, with curried potatoes, guajillo apricots, carrots, shallots, cauliflower, chickpeas, harissa, & pistachios

Read More

Black Bean Chili

by Jason Wyrick | Weekly Menu

A hearty black beans and zucchini chili with a guajillo and ancho chile gravy.

Read More