Thursday's Hot Bar 10.17

Vegan: Black Beans, Basmati Rice, Steamed Broccoli, Peach Crisp, Garlic & Lemon Asparagus, Garlic Rosemary Squash, Asian Eggplant & Summer Squash, Roasted Garlic Local-Organic Tofu, Mock Chicken Cacciatore, Sweet & Spicy Braised Cabbage, Roasted Vegetable w/ Tempeh in Garlic Sauce

Vegetarian: Parsley’d Potatoes, Lima Beans

Meat/Seafood:  Cod w/ Lemon Caper Wine Sauce, Spicy Basil Eggplant, Pasta Florentine w/ Ham, Lasagna Bolognese, Slow Braised Short Ribs, Collard Greens, Maple-Dijon Chicken, Chicken Vindaloo

Soups: Turkey Chili, Creamy Tomato Bisque, Andouille Sausage and Kale Soup, Tomato Vegetable Soup, Wild Mushroom and Barley Soup

Raw: Raw Summer Squash Salad, Creamy Raw Broccoli Salad, Raw Kale Salad

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