Today’s Hot Special Blackboard
Boneless Chicken Breast with Cornbread and Cranberry Stuffing Sautéed Cranberry Mushroom Supreme Sauce laced with a Chardonnay Served Over Vegetable Rice
$8.95
Potato crusted Boston Scrod with a Home Made Garden Fresh Lemon Thyme Cream Sauce served with Rice tossed with Kale and Toasted Almonds
$8.95
Penne Pasta with Sautéed Mushrooms, Garden Fresh Yellow and Green Squash, Fresh Kale, Parsley and Split Juliet Tomatoes served with a Parmesan and Chardonnay Cream Sauce
$7.95
Breaded Sautéed Eggplant Roulade with Spinach, Artichoke, Ricotta and Mozzarella Cheese Served over Pasta with Home made Garden Tomato Sauce
$8.95
Southwest Po Boy Breaded Cod Sandwich with Home Made Chipotle Remoulade Sauce, Lettuce, Tomato, Chihuahua Stuffed Poblano served on a Grinder Roll with Lemon wedge
$7.95
Roasted Stuffed Pork Loin Sandwich served with Cornbread Stuffing with Craisins, Cheddar Cheese and a Fresh Sage Dijonnaise on 12 Grain Bread
$7.95
Today’s Fresh Made Salad
Southwest Shrimp Salad with Sliced Avocado Fresh Tomato Salsa with Cilantro, Black Bean and Corn Salsa, Scallions, Jalapeno Lime and Garlic Croutons, Fresh Lime Crema and House Made Pickled Onions offered with Chipotle Ranch Dressing
$9.95
Seared Salmon Caesar Salad with Romaine Hearts, Blueberry Pomegranate Glaze, Home made Croutons and Take Five Cookery Caesar Dressing
$9.95
Today’s Home Made Soups
Voted Best New England Chowder in Connecticut Magazine 2017
New England Clam Chowder
Cup $4.69 Bowl $5.99
or
Creamy Chicken and Orzo Pasta
