SOUPS: cream of mushroom, andouille sausage and kale, tomato bisque
RAW FOODS: parsnip and carrot slaw, cole slaw, kale salad
VEGAN FOODS: black beans, 5 grain whole blend, roasted brussel sprouts, tikel gomen, caponata, steamed broccoli, local coconut curried tofu, quinoa jambalaya, local kung pao tofu, tempeh picadillo
VEGETARIAN: green bean almondine, 5 spice roasted butternut squash, pasta with vodka sauce, , rosemary and garlic mashed potatoes
MEAT: coconut curried chicken, coriander chicken with shiitake and ginger broth, cider braised chicken, pork and mushroom duxelle with port, new england style cod, coffee and cocoa rubbed st. louis ribs, braised red cabbage with pork
*Hotbar is subject to change throughout the day without notice.