Thursday's Hot Bar 12.19

Vegan:  Black Beans, Basmati Rice, Steamed Broccoli, Strawberry Crisp, Pizza Tofu, Roasted Sweet Potatoes w/ Kale Shiitake Mushrooms, Green Curry Tofu, BBQ Tempeh w/ Caramelized Onions & Peppers, Orange-Rosemary Asparagus, English Peas w/ Caramelized Onions, Balsamic Glazed Broccolini, Pimento-Jalapeno Corn, Mixed Steamed Vegetables

Vegetarian: Roasted Eggplant w/ Arugula Pesto, Creamy Gorgonzola Mashed Potatoes, Miso Honey Snap Peas,

Meat/Seafood: Roasted Cod w/ Manhattan Clam Chowder “Broth”, Coq Au Vin Blanc,  Skirt Steak,  Southern Braised Short Ribs,  Curry Chicken

Soups: White Bean Soup, Cabbage “Sausage” Soup, Broccoli Cauliflower Chowder, Spicy Cream of Zucchini, Chicken Tortilla Soup

Raw: Creamy Raw Broccoli Salad, Raw Nappa Citrus Slaw, Apple Fennel Salad