Saturday Hotbar 9/18/10

MEATS: Roast Pork Loin w/ Homemade Worcestershire Sauce, Coffee Rubbed Beef Brisket, Garlic Citrus Chicken, Coconut Curry Chicken, Pork BBQ, Collard Green (contains bacon)

VEGAN: Caponata, Haricot Verts w/ Stewed Tomatoes, Gingered Squash, Steamed Broccoli, Basmati Brown Rice, Black Beans, Wild Rice

VEGAN BAR (served at 1:00): Ginger Tofu w/ Rice, Tofu Cacciatore, Buffalo Vegan Bites, Spicy Lime Tofu

RAW (vegan): Living Kale Salad, Living Coleslaw

VEGETARIAN: Sour Cream & Onion Mashed Potatoes, Mac & Cheese, Chocolate Raspberry Cheesecake

SOUPS: Split Pea Soup w/ Ham & Bacon, Maryland Vegetable Crab Soup, Tomato Bisque (vegetarian)

BREAKFAST (served until 1:00): Chicken & Apple Sausage, Huevos Racheros Wrap (vegetarian), Blueberry Spice Pancakes (vegan), Vegan Tofu Scramble, Vegan Biscuits, Breakfast Potatoes (vegan), Banana Bread French Toast (vegetarian), Chessy Eggs (vegetarian), Pork Bacon, Vegan Yellow Grits

FRESH FRUITS: Mandarin Oranges, Strawberries, Blueberries, Cantaloupe, Honeydew, Grapes

SALAD BAR PREPARED SELECTIONS: Fiesta Chicken, Homestyle Chicken Salad, Homestyle Tuna Salad, Chickpea Salad (vegan), Grain Salad w/ Fresh Herbs (vegan), The Nile’s Azifa (vegan), Stuffed Grape Leaves (vegan), Dilled Potatoes (vegan), Yedinich Salata (vegan), Oven Fried Tofu “Croutons” (vegan)