Today’s Hot Special Blackboard

Chicken Cacciatore with Sautéed Chicken Breast, A Dry Sherry Wine Laced, Light Tomato Ragu Sauce with Sliced Onions, Peppers and Garlic served over Rice Pilaf

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

Penne Pasta with Chicken, Broccoli, Sautéed  Mushrooms, Grape Tomato and a Chardonnay Cream Reduction Sauce

Pork Carnitas Tostada served on a Fried Corn Tortilla Bowl, over Mixed Greens with Sazon infused Mexican Rice, House Made Borrachos Beans topped with Mexican Cotija Cheese, Salsa Fresca,House made Lime Crema laced with Jalapeno chilies topped with Pickled Red Onions

Santa Fe Style Pulled Chicken Torta with Chile Spiked Re-fried Pinto Bean Spread, Ranchero Sauce, Chihuahua Cheese, Salsa Cruda, Pickled Red Onions and Lime Crema served on a Grilled Ciabatta Club Roll with Roasted Garlic Butter

House Smoked Sliced Turkey with Baked Ham, Cheddar Cheese,Tomatoes, Green Leaf Lettuce, Cranberry Mayonnaise Served on Pittsfield Rye Co. Rye Bread

Today’s Fresh Made Salad

Asian Style Chicken Salad with Mixed Greens, Panko Breaded Chicken Breast, Mandarin Oranges, Sesame Marinated Grape Tomatoes with fresh Scallions, Mirin Marinated English Cucumber, Carrots and Daikon Radish, with Cilantro and Sesame Seeds with CLCC Micro Scallions, House Made Wontons and Sesame Ginger Vinaigrette

Today’s Homemade Soups
New England Clam Chowder
Garden Tomato with White Bean and Kale
Vegetarian Chili