IMPORTANT CHANGES TO HOURS AND SERVICE
Casa Terra will be open for delivery and takeout only on Fridays and Saturdays from 4:00 p.m. to 9:00 p.m. We will be closed Sunday through Thursday. Please call us at 623-230-2289 to place your order, or use our delivery partners at Grubhub and Door Dash! See below for our new abbreviated, but still awesome, delivery menu.
For healthy, immune-boosting meals delivered straight to your door anywhere in the Valley, please visit our companion company The Vegan Taste at www.thevegantaste.com.
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.
6835 N 58th Dr
Glendale, AZ 85301
Fri & Sat: 4 to 9 PM
Sun - Thu: Closed
INFLUENCES FROM MEXICO & THE MEDITERRANEAN
DELIVERY & TAKEOUT MENU
SOPA DEL DIA $8
ask your server about our soup of the day
MOZZARELLA STICKS $12
cultured cheese | CT marinara
Trumpet Mushroom Calamari $13
tempura shredded trumpet mushrooms | grilled lemon | chipotle aioli
Cheese Plate $16
ricotta | queso fresco | mozzarella | olives | harissa | seasonal preserves | warm flatbread
gluten free option
Barbacoa TACO TRIO $14
tacos served with handmade tortillas and grilled limes
mesquite smoked barbacoa mushrooms | guacamole taquero | pickled onions | queso fresco | crushed peanuts | pineapple serrano salsa
Gnocchi in Preserved Lemon Pesto $16
roasted market veggies | sundried tomatoes
gluten free option
Cheesecake & Seasonal Toppings $12
raw cheesecake | creative seasonal toppings
✘ WOOD FIRED PIZZAS ✘
marinara | mozzarella | basil | aleppo chiles
Cheese & Garlic $14
mojo de ajo | mozzarella | ricotta | chile oil
BLANCA VERDE $14
hatch chile sauce | mozzarella | ricotta | crispy kale | tangy garlic sauce | pepitas
Market Veg & Pistachio Pesto $14
ricotta | sundried tomatoes | crispy herbs
PIZZA of the WEEK $16
ask your server about our pizza of the week
gluten free crust available +$3, add olives +$3, add sausage +$4, add smoked mushrooms +$4, add extra cheese +$5
Giant Calzones! $16
marinara | pesto | mozzarella | ricotta | sausage
EXECUTIVE CHEF ✘ OWNER
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.