The Permanent Food Truck at Hardywood West Creek

Fresh shishito peppers blistered to perfection and tossed with lime and sesame seeds, served with a side of chipotle mayo for dipping.

Hand-cut French fries seasoned with sea salt and served with a side of house-made garlic aioli.

Six crispy chicken wings prepared naked, tossed in Buffalo sauce, or seasoned with Old Bay dry rub, served with a side of creamy ranch dressing.

A curated selection featuring Murray’s Genoa salami, Sopressata, cheddar, pepper jack, and Colby Jack cheeses, paired with a marinated blend of Italian olives and a mixed assortment of dried pineapple, prunes, Turkish figs, apple rings, and apricots.

A locally sourced Mayor Meats Currywurst topped with sauerkraut and pepper jelly, served on a toasted pretzel bun.

A quarter pound of locally sourced Virginia beef with American cheese, lettuce, tomato, onion, pickles, and Duke’s mayo served on a toasted potato bun.

A tender grilled chicken breast topped with lettuce, tomatoes, roasted red peppers, and a balsamic glaze, served on a toasted sesame seed potato roll.

A marinated portobello mushroom topped with lettuce, tomatoes, roasted red peppers, and crispy fried onions, served on toasted ciabatta bread.