Today’s Hot Special Blackboard

Sautéed Chicken Breast Mediterranean with Locally Produced Italian Sausage, Kalamata and Green Olives with Italian Parsley in a Golden Sherry Laced Tomato Cream Sauce served over Pasta

New Mexico style Slow Roasted Carne Adovada Pork with Queso Fresco, Home Made Lime Rice,Pasilla Chile Ranchero Sauce topped with Onions, and Avocado served with Poblano Rajas, Pickled Red Onions and Corn Tortillas

Creamy Cajun influenced Pasta with Chicken Breast, Sliced Kielbasa, Peppers, Sweet Red onion, with Fresh Thyme and a hint of Cajun Spice served in a Cream Reduction offered over Penne Pasta

Panko Crumb Breaded Boston Scrod Topped with a Traditional Mornay Sauce served with a Baked Potato

Roasted Pork Sandwich inspired By Dinic’s Restaurant at Penn Station PA. Slow Roasted wine soaked  Pork with Port wine Au jus, Roasted Peppers, Imported Dry Provolone Cheese with Fried Baby Spinach

Grilled Chicken Breast with Sliced Apples, Baby Spinach, Sliced Cheddar Cheese, Tomato, Red Onion and Sage Dijonnaise served on Ciabatta Bread

Today’s Fresh Made Salad
Take Five’s New Specialty Salad with Chicken, Panko Honey Goat Cheese, Toasted Almonds, Tomatoes and Cucumbers Spiked with Lemon Zest ClCC Micro Greens and Garlic Parmesan Croutons served with a Cranberry Citrus Vinaigrette.

Today’s Homemade Soups
Cream of Mushroom Soup
Chicken vegetable with Pasta
Italian Sausage, Chicken and Bean