Today’s Hot Special Blackboard

Panko Breaded Chicken Breast served with an Asian influenced Sweet Ginger Sauce laced with Bell Peppers and Cilantro, served with Basmati Rice with Pineapple, Cilantro and a wisp of Oyster Sauce

Scrod Francese Egg DippedĀ  Boston Scrod splashed with a Lemon-Butter Sauce served with Roasted Yukon Potatoes, Red Onion and Haricot Verte

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

Beer Battered Fish and Chips with Home Made Tartar Sauce and Malt Vinegar served with Cole Slaw and French Fried Potatoes

Take Five Cookery Home Made Shrimp Salad with sliced Cucumbers,Tomato, and Leaf Lettuce served on Whole Grain Bread

French Dip Beef Sandwich with a Traditional Tomato infused Au Jus served with Roasted Onions, Swiss Cheese and a PBR Beer Sauce served on a Grinder Roll finished in our Ovens

Today’s Fresh Made Salad

Maine Lobster Salad with a slicedĀ  Avocado, sliced Cucumber, Sliced Roma Tomatoes, Japanese Sliced Raw Red Beets, Hard Boiled Egg, Home Made Lemon Ranch Croutons served with CLCC Micro Greens and Louis Dressing

Today’s Home Made Soups
New England Clam Chowder
Split Pea Soup with Yukon Potatoes and Bacon