Today’s Hot Special Blackboard

Sous Vide Cooked and Grilled Chicken Teriyaki with a light Soy, Mirin and Golden Sherry Marinade with a Fresh Grilled Pineapple Salsa And House Made Fried Rice

Baked Scrod topped with  Cracker Crumbs laced with Butter and Sherry Wine Served with Lemon Thyme Cream Sauce Served over Vegetable Rice

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

House Brined Boneless Pork Loin Chop Brushed with Our Garden Rosemary Mint Glaze and topped with a Fuji Apple and Cornbread Stuffing served with Mashed Potatoes and Our Fresh Fig Reduction Sauce

Grilled Cheese Sandwich with Imported Havarti Cheese, Prosciutto Di Parma Ham, Fried Baby Arugula  Roasted Tomato Schmear on Panel Bread finished on Our Flat Grill with Garlic Butter and  offered with a Cup of Home Made Garden Tomato Basil Soup

Take Five Cookery Shrimp Salad Served with Cucumber Slices, Green Leaf Lettuce, Sliced Roma Tomato offered on 12 Grain Bread

Today’s Fresh Made Salad
Buffalo Style Panko Chicken Salad with the traditional zesty sauce served over Mesclun Greens and Romaine Hearts, with Peppadew Sweet Chiles, Carrots and Celery, Sliced Grape Tomatoes, Scallions and Micro Greens from Creative Living of CT. served with Home Made Gorgonzola Croutons and Blue Cheese Dressing

Today’s Homemade Soups
New England Clam Chowder
Garden Tomato Vegetable Soup
Chicken Tortilla Soup