Today’s Hot Special Blackboard

Take Five Cookery’s Home Made Macaroni & Cheese with a Butter and Sherry infused Cracker Crumb Topping

Baked Scrod topped with  Cracker Crumbs laced with Butter and Sherry Wine Served with a Classical Soubide Reduction Sauce and Vegetable Rice

Porchetta Dinner with Seasoned Pork Belly wrapped and with Fresh Herbs including Fennel Pollen, Rosemary, Thyme and Parsley served with a Fresh Salsa Verde with Lemon Zest and a Swiss Chard and Potato Frittata

Sous Vide Cooked Chicken Breast with Pancetta, Sautéed Cremini Mushrooms, Diced mixed Peppers and Onions with a Light Rose Tomato Cream Sauce served with Basmati Rice

Grilled Cheese and Sliced Roasted Tomato Sandwich with Havarti Cheese, House Cured Pepper Bacon and Arugula served on an Artisan Panel Bread with Garlic Butter and an Italian Wedding Soup

Central Valley Grilled Chicken Sandwich with House Cured Black Pepper Bacon, Sliced Avocado, Tomatoes and Arugula offered with a Home Made Cilantro, Lemon, Lime  and Cilantro Aioli served on a Ciabatta Roll

Fork and Knife Sloppy José with Ground Chuck, Grilled Poblano Chiles and a Southwest influenced Roasted Tomato Sauce offered with Spiced Red Onions, Corona and Chihuahua Cheese Sauce and Tostones with a Garlic Mojo

Today’s Fresh Made Salad

Shrimp Louis Salad with Sliced Avocado, Split Marinated Grape  Tomatoes, Sliced Cucumber, Pickled Red Onion, and Lemon Dill Croutons served with Home  Made Louis Dressing and CLCC’s Micro Greens

Today’s Homemade Soups
New England Clam Chowder
Sancocho Colombian Stew

Served From the Kitchen
Vegetarian Tomato Vegetable Florentine
Chicken Vegetable with Rice Soup
Italian Wedding Soup