Today’s Hot Special Blackboard

Chicken Sorrento with Breaded Chicken Breast, Whole Milk Ricotta mixed with Spinach and Artichoke  topped with Breaded Eggplant, Mozzarella Topped with Tomato Ragu  and Parmesan Cheese served over Escarole with White Beans

Oven Baked Sole with a Fresh Lemon, herb and Mustard liaison, Finished with a Panko,lemon zest, paprika and mustard seed Coating and served with an Au Gratin Potatoes

Porchetta Dinner with Seasoned Pork Belly wrapped around a Brined Pork Loin Seasoned with Fennel Pollen, Fresh Sage, Rosemary and Lemon Zest  served with a Fresh Salsa Verde and  Swiss Chard and Potato Frittata

Penne Pasta with Oven Roasted Pulled Chicken, Slow Cooked Pork Shoulder, Italian Sausage, Sautéed Mushrooms and Fresh Kale with a Rose Tomato Cream Sauce Laced with a California Chardonnay

French Dip Beef Sandwich with a Traditional Tomato infused Au Jus served with Roasted Onions, Swiss Cheese and PBR Beer Sauce served on a Grinder Roll finished in our Ovens

Roasted Stuffed Pork Loin Sandwich served with Cornbread Stuffing a Sweet Currant sauce Cheddar Cheese and a  Fresh Sage Dijonnaise on 12 Grain Bread $7.95

Italian Style Hot Oven Grinder with 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 Cucumbers, Tomato, and Leaf Lettuce served on Whole Grain Bread

Central Valley Grilled Chicken Sandwich with House Cured Black Pepper Bacon, Fresh Sliced Roma  Tomatoes and Arugula offered with a Lime-Jalapeno Ranch Dijonnaise and Pepper Jack Cheese on Ciabatta Bread $7.95
Today’s Fresh Made Salad
House Marinated Chicken Greek Salad with Mixed Greens and Romaine, House Cured Lemon Spiked Feta Cheese, a Tomato Medley including Bell Peppers and Diced Cucumbers topped with Tzatziki, Mint and Parsley, Stuffed Grape Leaves and Baby Greens from CLCC Farm and a Greek Style Vinaigrette
Today’s Home Made Soups

New England Clam Chowder
Split Pea with Potato and Fresh Dill Cream

Served From the Kitchen
Cream of Chicken Soup