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Casa Terra brings an innovative fusion to plant-based eating to historic downtown Glendale by the renowned Chef Jason Wyrick.
Casa Terra is the newest VCOLOGY PROJECT 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
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HOURS
Thu & Sun: 5 to 9 PM
Fri & Sat: 5 to 10 PM
Mon - Wed: Closed
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PARKING
INFLUENCES FROM MEXICO & THE MEDITERRANEAN
DAILY MENU
✘ SHARE PLATES ✘
BAKED RICOTTA $12
wood-fire flatbread | sundried tomato tapenade | herb oil
gluten free option
MOZZARELLA STICKS $12
cultured cheese | CT marinara
Trumpet Mushroom Calamari $13
tempura shredded trumpet mushrooms | grilled lemon | chipotle aioli
gluten free
BLUE CORN SOPES $13
crispy blue corn masa cakes | black beans | squash | mojo aioli | salsa de molcajete | crispy mushrooms | peanuts | lime zest
gluten free
TACO TRIO $14
all tacos served with handmade tortillas and grilled limes
barbacoa tacos - mesquite smoked barbacoa mushrooms | guacamole taquero | pickled onions | queso fresco | crushed peanuts | pineapple serrano salsa
pibil tacos - achiote braised porq | guacamole taquero | purple cabbage | pineapple serrano salsa | radish ceviche
smoked chic'n tacos - smoked chic'n | creamy chile poblano sauce | greens | queso fresco | chile pasilla garlic crumble | radish ceviche
crispy artichoke tacos - tempura artichokes | harissa | mojo aioli | purple cabbage | pickled conion
gluten free
Cheese Plate $16
ricotta | queso fresco | mozzarella | olives | harissa | seasonal preserves | warm flatbread
gluten free option
✘ SALADS • SOUP ✘
SOPA DEL DIA $8
ask your server about our soup of the day
MADELYN'S Salad $13
twisted infusion greens | opal apple | avocado | ricotta | bac'n olive oil | fig balsamic | pepitas | pickled onions
WINTER SALAD $13 - COMING SOON
shaved fennel | blood orange | cerignola olives | red onion
✘ WOOD FIRED PIZZAS ✘
MARGHERITA $16
marinara | heirloom tomatoes | mozzarella | basil | aleppo chiles
Cheese & Garlic $16
mojo de ajo | mozzarella | ricotta | chile oil
BLANCA VERDE $16
hatch chile sauce | mozzarella | ricotta | crispy kale | tangy garlic sauce | pepitas
Market Veg & Pistachio Pesto $16
ricotta | sundried tomatoes | crispy herbs
PIZZA of the WEEK $16
ask your server about our pizza of the week
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gluten free crust available +$3, add olives +$3, add sausage +$4, add smoked mushrooms +$4, add extra cheese +$5
✘ ENTREES ✘
PUMPKIN GNOCCHI $19
pumpkin sauce | harissa & lime oil | zucchini | pepitas | crispy sweet potato threads | sage
gluten free option
TORTELLINI in CORN BEURRE BLANC $19
sweet potato ricotta filling | harissa oil | corn and zucchini relish
CHILAQUILES DIVORCIADOS $19
salsa verde | vegan egg | salsa roja | smoked chic'n | avocado | pistachioo crumble | queso fresco | frisee jicama salad
gluten free option
Enchiladas ROJAS $19
roasted veggies | smoked mushrooms | queso fresco | queso asadero | mole chichilo | black bean puree | frisee watermelon radish salad
gluten free
✘ DESSERTS ✘
Seasonal Sorbet $7
a rotating selection of our house sorbet
Churro Swirl & Ice Cream $10
cinnamon churro swirl | ice cream of the moment | festive seasonal toppings
Cheesecake & Seasonal Toppings $12
raw cheesecake | creative seasonal toppings
✘ DRINKS ✘
House Made Sodas
SPARKLING WATER
organic tea selection
ESPRESSO & COFFEE
✘ WINES & COCKTAILS ✘
ORGANIC & BIODYNAMIC WINES & COCKTAILS AVAILABLE
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EXECUTIVE CHEF ✘ OWNER
JASON WYRICK
Chef, speaker and bestselling author Jason Wyrick has been serving the growing plant-based community for over 15 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.