Today’s Hot Special Blackboard

Sous Vide Cooked and Grilled Chicken Teriyaki with a light Soy, Mirin and Golden Sherry Marinade with a Fresh Slice of Grilled Pineapple offered with Rice with Peas and Herbs

Seared Wild Caught Atlantic Fresh Salmon with a Blueberry Pomegranate Glaze served over Vegetable Rice with Carrots and Peas
$ 9.95

Penne Pasta with Chicken, Vegetables From Our Farm including Fresh Basil, Shallots, Garlic, Spinach, Sautéed Mushrooms, Yellow and Green Squash, Grape Tomatoes served with a Chardonnay Laced Cream Sauce

Grilled Beef  Gyro Sandwich on Nan Bread with Sliced Tomatoes, Tzatziki Sauce and a Greek Style Salad including minced Red onion, Kalamata Olives, Garden Basil and Parsley served and a  Medley of Garden Vegetables over Romaine Lettuce and Feta

Slow Roasted Carnitas Pork Burrito with Chihuahua Cheese, Home Made Lime Rice, Borrachos Beans Pasilla Chile Ranchero Sauce topped with Jalapeno Sauce, served with  Salsa Fresca and Poblano Rajas, Tomatillo salsa, Guacamole and Pickled Red Onions

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

Today’s Fresh Made Salad

Maine Lobster Salad with a sliced  Avocado, Sliced Cucumber, Split Garden Cherry Tomatoes, Japanese Sliced Yellow Squash, Home Made Lemon Laced Croutons served with CLCC Micro Greens and Louis Dressing

Buffalo Style Panko Chicken Salad with the traditional zesty sauce served over Mesclun Greens and Romaine Hearts, with Carrot  Celery , Grape Tomatoes, and  Locally farmed Micro Greens from CLCC. Served with Home Made Bleu Cheese Croutons and Blue Cheese  Dressing

Today’s Home Made Soups

Awarded By Connecticut Magazine
Best Clam Chowder in CT 2017
Chicken Vegetable Soup with Orzo Pasta