Today’s Hot Special Blackboard

Sautéed Chicken Breast with an Orange-Honey Glaze with Shallots and Dijon Mustard offered with white rice with Fresh Thyme, Parsley and Scallion

Half Pound Grilled Steak Burger with American Cheese, Green Leaf Lettuce, Sliced Tomato and Red Onion served on a Hamburger Roll with French Fries

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

Sautéed Pork Milanese, thinly Sliced Pork Loin coated with a Parmesan Breading offered over Lemon Buttered Fettuccini with Arugula and Parmesan

Seared Salmon with a Fresh  Lemon Reduction Sauce Laced with White Wine, Capers and Fresh Italian Flat Leaf Parsley served over Vegetable Rice

San Francisco Style Cioppino Seafood and Tomato Stew with Our own Tomato Sauce From Our Farm with Lobster,  Lump Crab, Shrimp, Bay Scallops,Mussels, Clams, Calamari and Scrod Served in a Fresh Made Sour Dough Bread Bowl


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, and Locally farmed Micro Greens from CLCC. Served with Home Made Bleu Cheese Croutons and Blue Cheese Dressing

Today’s Home Made Soups
On the Hot Soup Line
New England Clam Chowder
Tomato and White Bean Soup
Served From the Kitchen
Mom’s Corn Chowder