Thursday's Hot Bar 02.27

Vegan:  Black Beans, Basmati Rice, Steamed Broccoli, Blueberry & Peach Crisp, White Bean & Swiss Chard Ragout, Sugar Snap Peas w/ Fennel, Sesame Roasted Eggplant w/ Mushroom Sauce, Steamed Local Dinosaur Kale, Herb Roasted Mushrooms, Asparagus w/ Roasted Mushrooms & Rosemary Oil, Vegan Collard Greens, Chana Masala, Coconut-Curried Tofu & Mushrooms, Celery Root & Cauliflower Mash

Veggie: Blue Ridge Potatoes & Mushrooms, Lemon Garlic Green Beans w/ Parmesan

Meat/Seafood: Chicken Vindaloo, Cod w/ Lemon Caper Wine Sauce, Spanish Chicken, Cider-Braised Chicken, Coq Au Vin Blanc

Soups: Roasted Tomato Chili w/Quinoa, Spicy Sweet Potato w/ Chickpeas, Chicken Tortilla Soup, Curried Carrot & Coconut Milk Soup, Creamy Tomato Bisque

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

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