Today’s Hot Special Blackboard

Lasagna with Fresh Baby Spinach, Ricotta Cheese, topped with Mozzarella, Provolone and Parmesan served with a Home Made Tomato Ragu

Chicken Cordon Bleu Stuffed with Baked Virginia Ham and Swiss Cheese, Baked with a Home Made Bread Crumb Topping Served with a Chardonnay laced Supreme Sauce and Rice Pilaf

Baked Scrod Florentine with Sautéed Mushrooms and Fresh Baby Spinach with Sherry laced Ritz Cracker Crumb topping and a Fresh Lemon-Thyme cream Sauce served with Vegetable Rice

Take Five Cookery Maine Lobster Macaroni & Cheese with a Butter and Sherry Crumb Topping

Take Five Cookery New England Style Ham Salad with   Baked City Ham, Lettuce, Tomato, and CLCC Micro Greens,  served on a 12 Grain Bread

Maple Smoked Bacon, Green Leaf Lettuce Filets and your Choice of Sliced Heirloom Tomatoes with Mayonnaise Served on 12 Grain Bread

Thin Sliced Grill Roasted Steak with Browned Onions, Jimmy Nardella Garden Picked Peppers, Cheddar Cheese  Home Made Garlic Butter served on a Grinder Roll and Finished in our Oven

Today’s Fresh Made Salad
Voted Best Salads CTNow  2017

The Wedge Salad with Fresh Iceberg lettuce, Mixed Field Greens, Imported Bleu Cheese, Chopped Maple Smoked Bacon, Split Fresh Picked Grape Tomatoes, Sliced Hard Boiled Egg, Black Pepper Parmesan Croutons and CLCC Micro Greens with Bleu Cheese Dressing

Today’s Home Made Soups

Awarded Best Chowder in CT. By Connecticut Magazine 2017
New England Clam Chowder
Chicken With Fall Vegetable