Today’s Hot Special Blackboard

1/2 Barbecued Chicken with Kevman’s Pure Ripper Rub, and Rum Barbecue Sauce Served with oven Roasted Yukon Gold Potatoes, Mexican Street Corn  and Cole Slaw

Panko Breaded Scrod served with a Asian influenced Sauce  Served over Fried Rice with  Fresh Herbs

Take Five’s Home Made Bolognese Lasagna with Ricotta, Mozzarella, and Parmesan Cheese, with Home Made Tomato Sauce

Home Made Meatloaf with a Tomato Based Brown Sugar Topping served with Mashed  Potatoes and Home Made Brown Gravy

Grilled Steak Sandwich with Poblano, Red and Green Bell Peppers and Onions topped with a Beer Cheddar Cheese Sauce Laced with Jalapeno on a Grinder Roll with Garlic Butter

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

Today’s Fresh Made Salad
The Cookery’s Pasilla Laced BBQ Pulled Chicken with  Roasted Potatoes, Roasted Corn, Split Garden Tomatoes, served with Buttermilk Infused Croutons and Ranch Dressing

Today’s Home Made Soups
New England Clam Chowder
Tomato Florentine (V)
Portuguese Chicken, White Bean and Kale Soup with Linguica