We’re bringing back a Casa Terra favorite with this one, modified for our delivery service. Fresh made corn chips doused with two different sauces. The first has pibil porq, beans, and mole chichilo with the other side has a tofu scramble and salsa verde. Dressed with almond queso fresco.

A smoked burger with Casa Terra cheese, chipotle aioli and relish, and shredded trumpet mushrooms on a house made black bun.

Ground “sausage and beef” subs in a tangy fire roasted tomato sauce with Casa Terra cheese.

Udon noodles in a tangy, gingery peanut sauce with greens.

Known as ribollita, this stew is loaded with market veggies, kale, and white beans in a rosemary tomato broth. Served with grilled garlic bread.

Folded enchiladas in red enchilada sauce, sweet potatoes, carrots, pinto beans, almond queso fresco, shredded greens.

Creamy polenta with stewed market veggies, beans, & greens.

A grilled tofu steak on a ciabatta bun with sriracha ketchup, caramelized onions, oyster mushroom bac’n, and aioli, with a cucumber tomato side salad.

A Thai red curry with sweet potatoes, broccoli, carrots, snap peas, & shredded chick’n over rice.

Seared mushrooms in a garlicy lemon sauce with zucchini and cherry tomatoes over pasta.

Roasted cauliflower and butternut squash in mole coloradito with a side of frijoles de olla.

A smoked BBQ burger with CT cheese, grilled onions and cabbage, & aioli, served with a side of dill potato salad.

Shredded chick’n, red chile potatoes, squash, roasted poblano chiles, black beans, & Casa Terra cheese in a toasted tortilla with salsa roja and guajillo lime aioli.

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

Crisp Japanese-style veggies over soba noodles with miso glazed sweet potatoes.

Yellow daal over saffron rice infused with toasted curry leaves.

Grilled mushroom “chicken” tacos with chard, salsa verde, black beans, & queso fresco.

Green enchiladas filled with sweet potatoes, squash, and hominy. Served with a side of smoked paprika rice and coconut chipotle beans.

Roasted artichokes, zucchini, kale, and whole wheat penne pasta in a creamy sauce with notes of roasted garlic, topped with queso fresco

Hearts of palm, purple cauliflower, sweet potatoes, & red lentils in a coconut lime sauce.

Buffalo chick’n, tomatoes, celery, carrot, and Casa Terra blue cheese sauce on a French roll.

Smoked barbacoa oyster mushroom tacos with pineapple pico and creamy salsa verde, with a side of chipotle beans & squash.

A hearty, comforting Portuguese stew of sausage, potatoes, and kale.