Tuesday's Hot Bar 03.18

Vegan:  Black Beans, Basmati Rice, Steamed Broccoli, Blueberry & Peach Crisp, Local Tofu Cacciatore, Sweet Potato & Parsnip Mash, Braised Cabbage, Buffalo Bites, Ginger-Garlic Cabbage, Dinich Wat, Gomen

Veggie: Asparagus w/ Cherries & Walnuts, Blue Ridge Potatoes & Mushrooms, Creamed Spinach, Cheesy Brussels Sprout Gratin, Butternut Squash Hash

Meat/Seafood:  Meatloaf w/ Port Wine Mushroom Sauce, Olive & Fennel Braised Pork, Chicken Cacciatore, Atkilt Be Siga, Tilapia in Caper Dill Tomato Cream Sauce

Soups: French Onion Soup,New England Clam Chowder, Cheesy Curried Broccoli Cauliflower Chowder, Vegan Chili, Split Pea Soup

Raw: Raw Kale Salad, Totally Alive Cole Slaw, Creamy Raw Broccoli Salad

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