RAW FOODS: pickled zucchini salad, raw kale salad, organic sweet potato salad
SOUPS: beef & barley soup, white chicken-chili, creamy tomato bisque
VEGAN FOODS: Spanish quinoa, stewed seitan with spinach and tomatoes, curried lentils with butternut squash soup, balsamic local tofu with Italian veggies, black beans, basmati rice, ater kik alicha, bedelijan, dinich wat, misir wat, gomen, steamed broccoli
VEGETARIAN: Blue Ridge potatoes and mushrooms, cider glazed parsnips and carrots, ET Bakeshop apple crumble
MEAT: kung pao chicken, green curry chicken, meatloaf with port wine and mushroom sauce, ziti pasta, lemon-asparagus trout, homestyle chicken pot pie
*Hotbar is subject to change throughout the day without notice.