Tuesday’s Hot Bar 02.18

Vegan:  Black Beans, Basmati Rice, Steamed Broccoli, Blueberry & Peach Crisp, Red Lentil Dal, Tempeh Bourguignon, Green Curry Tofu, Buffalo Bites, Steamed Green Trio w/ Lemon & Thyme, Ginger Sage Butternut Squash, Ginger-Garlic Cabbage, Lemon & Garlic Asparagus, Sugar Snap Peas w/ Fennel

Veggie: Potato & Turnip Gratin, Blue Ridge Potatoes & Mushrooms, Creamy Rutabaga Mash,

Meat/Seafood: Jambalaya, Green Curry Chicken , Tilapia w/ Mixed Mushroom Wine Sauce, Skirt Steak, Doro Wat

Soups: Chickpea Stew, Whole Lentil Soup, Curried Carrot & Coconut Milk Soup, New England Clam Chowder, Roasted Red Pepper Bisque

Raw: Raw Kale Salad, Shaved Brussels Salad w/ Lemon-Poppy Seed Vinaigrette, Totally Alive Cole Slaw

* All Items On The Hot Bar Are Subject To Change Throughout The Day Without Notice