The problem with advising you regarding either is that the veggies may be dramatically different from day-to-day depending upon what the restaurant can get.
Same with whatever is the blue plate.
I think it unlikely anyone can give you much helpful information, particularly since supply chain issues are still affecting restaurants to some extent.
I understand, I'm just curious to know what some of those meals may be. When I see "market price" here in the midwest, it's more related to crab legs and lobster and $40+ for cost...trying to get the idea that a vegetable plate won't be that much LOL
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