Today’s Hot Special Blackboard

Chicken Sorrento with Breaded Chicken Breast, Whole Milk Ricotta mixed with Spinach and Artichoke  topped with Breaded Eggplant, Mozzarella, and Parmesan Cheese and served over Spaghetti with a Homemade Ragu Sauce

Sautéed Filet of Sole dipped in Seasoned Egg Batter and topped with a Home Made Lemon-Caper Buerre Blanc Sauce served with Rice Pilaf

Slow Roasted Sliced Boneless Pork Shoulder with an Onion Gravy served with Homemade Mashed Potatoes

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

Fully Loaded Panko Dipped Shrimp Po Boy Sandwich offered with a Home Made Cajun influenced Remoulade Sauce, Green Leaf Lettuce, Sliced
Tomato and Red Onion served in a Grinder Roll and Finished in Our Oven

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

Today’s Homemade Soups
New England Clam Chowder
Chicken with Rice
Vegetable Soup
Tomato Basil Tortellini