casaterra.com

Our dining room is currently closed. Please visit WWW.THEVEGANTASTE.COM

to get our meals delivered to your doorstep anywhere in the Valley.

 

Check back here and follow us on social media for pop up dinner announcements.

 

Casa Terra brings an innovative fusion experience to plant-based eating by renowned Chef Jason Wyrick.

Casa Terra is an award winning restaurant by New York Times Bestseller & Executive Chef, JASON WYRICK. Chef Wyrick is the Owner and Executive Chef of THE VEGAN TASTE, which has been serving outstanding and innovative vegan food to the Valley since 2004. With Casa Terra, he has created Arizona's first elevated vegan restaurant, complete with a wood fire pizza and flatbread oven, to serve creative and regional dishes from Mexico and the Mediterranean. Casa Terra reflects a passion for history, for culture, for compassionate eating, for a memorable time, and a love for great food.

PHONE
623.230.2289

LOCATION

6835 N 58th Dr

Glendale, AZ 85301

HOURS
Fri & Sat: 11 AM to 10 PM

Bar until 2 AM

Sun - Thu: 11 AM to 9 PM

PARKING

SEE OUR MAP

 

INFLUENCES FROM MEXICO & THE MEDITERRANEAN

 

✘ WOOD-FIRED FLATBREADS 

MARGHERITA 
marinara | mozzarella | basil | aleppo chiles

SIGNATURE BREAD
ancho chile fig spread | pepitas | queso fresco | aleppo chiles, | mint

Cheese, GARLIC, & BAC'N
mojo de ajo | mozzarella | ricotta | chile oil | mushroom bac'n

BLANCA VERDE
hatch chile sauce | mozzarella | ricotta | crispy kale | tangy garlic sauce | pepitas

Market Veg & Pistachio Pesto
ricotta | sundried tomatoes | crispy herbs

Giant Calzones!
marinara | pesto | mozzarella | ricotta | sausage

gluten free crust available +$3, add olives +$3, add sausage +$4, add smoked mushrooms +$4, add extra cheese +$5

 

SMALL PLATES & SHAREABLES 

Cheese Plate
ricotta | queso fresco | mozzarella | olives | harissa | seasonal preserves | warm flatbread (gf option)

OYSTER Mushroom Calamari
tempura shredded oyster mushrooms | grilled lemon | guajillo lime aioli (gf)

 TACO TRIO
tacos served with handmade tortillas and assortment of toppings

 choose three from: 

wood-fire carne asada in barbacoa sauce

chipotle black beans and wood-fire mojo veggies (gf)

crispy beer-battered oyster mushrooms with guajillo lime aioli (gf)

smoked amarillo porq

cauliflower and squash al pastor with pineapple pico (gf)

creamy greens, chick’n, & squash

preserved lemon hummus
hummus | olives | harissa | crudite | flatbread (gf option)

empanadas
wood-fired carne asada | squash | potatoes

cheese medallions
breaded cheese medallions | CT marinara

 

SALADS 

madelyn's salad

market greens | avocado | queso fresco | pepitas | fig balsamic | bac’n olive oil (gf)

sicilian salad

market greens | oranges | kalamata olives | red onion | basil | olive oil (gf)

market veggie salad

massaged kale | mojo wood-fire veggies | quinoa | black lentils | preserved lemon dressing (gf)

 

ENTREES

enchiladas rojas

wood-fire mojo potatoes | hominy | black beans | squash | cheese | black garlic guajillo sauce | queso fresco | pistachio crumble (gf)

paella with mole amarillo

paella with mole amarillo | squash | wood-fire mushrooms | lima beans (gf)

ravioli in pistachio pesto

cheese and squash stuffed ravioli | pistachio pesto | harissa

barbacoa burger

housemade patty | barbacoa sauce \ smoked porq | queso asadero \pickled onions | ancho chile garlic crumble | avocado | fresh jalapeno garlic bun (gf option)

 

DESSERTS

sweet empanadas

seasonal fruit empanadas dusted with sugar and sea salt (get it a la mode)

cheesecake

cheesecake with seasonal fruit (gf)

ice cream of tHE day

just like it sounds

 

DRINKS

FULL BAR + MOCKTAILS

a full service vegan organic bar with wine, beer, spirits, cocktails, & mocktails

COFFEES & TEAS

organic fair-trade coffees & teas

FRESH sQUEEZED JUICES

just like it sounds

CHOCOLATES

assorted hot chocolates

 
 
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JASON WYRICK

EXECUTIVE CHEF  OWNER

Chef, speaker and bestselling author Jason Wyrick has been serving the growing plant-based community for over 18 years.

Chef Wyrick has done a lot in his career as a vegan chef. He's lost over a hundred pounds and completely reversed his diabetes, co-authored the NY Times Bestseller 21 Day Weightloss Kickstart with Neal Barnard, MD, and was the first vegan chef to teach in the world famous Le Cordon Bleu program at the Scottsdale Culinary Institute.

 

He also founded the world’s first vegan food magazine, The Vegan Culinary Experience, and been featured on national TV and in the NY Times. He's traveled the world teaching vegan cooking classes, but the one thing that truly inspires him is exploring plant-forward cuisine and sharing it with others.

Learn about Chef Wyrick's meal delivery service at www.thevegantaste.com