Today’s Hot Special Blackboard

Take Five Cookery Beef Stroganoff with Sliced Onions in  a White Wine and Sour Cream Sauce Laced with Fresh Basil over Egg Noodles $8.95

Batter fried Southern “Railroad” style fried Chicken served with Cornbread and   Potato Salad, Cole Slaw and Milk Gravy

Breaded Baked Boston Scrod Marguerey with Fresh Julienne Vegetables, topped with a Mornay Sauce Finished with Sautéed Shrimp served with
Rice Pilaf
$ 8.95

Roasted Pork Shoulder with a citrus Marinade served with a Guajillo Chili Sauce, Arroz verde, and Elote  Salsa Fresca, Pickled Onions and Lime Crema

Flour Tortilla stuffed with a Breaded Scrod Filet, Green Chili Avocado Sauce, Shredded Napa Cabbage, and Chipotle Mayonnaise with Mexican Ensalada, Salsa Fresca & Black Bean and Corn Salsa

Italian Style Hot Oven Grinder with Pit Ham,  Genoa  Salami, Capicola and Provolone Cheese served with Santoro Relish featuring Diced Tomatoes, Pickles and Onions served on a Grinder Roll and finished in the Oven

Take Five Cookery Home Made Shrimp Salad with sliced Tomato Cucumber Alfalfa Sprouts served 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 Carrot  Celery, Grape Tomatoes Served with Home Made Bleu Cheese Croutons and Blue Cheese Dressing

Today’s Homemade Soups
New England Clam Chowder
Vegetarian Vegetable and White Bean Soup
Sancocho Colombian Stew