Today’s Hot Special Blackboard

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

Roasted Kielbasa with Flame Roasted Mixed Bell Peppers and Onions served, with Roasted Yukon Gold Potatoes and topped with a Carolina Mustard Sauce

Sautéed Chicken Breast Topped with Take Five Cookery’s Whiskey Peppercorn Sauce, served with Fresh Roasted Yukon Gold Potatoes

Vegetarian Penne Pasta with Garden Zucchini, Yellow Squash Grape Tomatoes, Sautéed Mushrooms, Fresh Kale with a Cream Sauce laced with Chardonnay

Take Five Cookery Salmon Salad with Green Leaf Lettuce, Sliced Garden Tomato, Micro Greens from Creative Living Community Farm of CT micro Greens and fresh Sliced English Cucumber served on 12 Grain Bread

Sous Vide Cooked, Thin Sliced Tri-tip Steak Sandwich with Pasilla Chile Sauce, Sautéed Yellow Onions, Roasted Garlic and Lime Spiked Poblano Chiles a Corona Beer Cheddar Cheese Sauce on a Grinder Roll topped with Fresh Chopped Cilantro

Today’s Fresh Made Salad
Roasted Tri Tip Steak Salad with  Fresh Mango Salsa, Jalapeno sauce with Fresh Lime Crema and Poblano Rajas, House Made Bacon-Lime Croutons and Pickled Red Onions and Kevman’s Lime Ranch Dressing

Today’s Home Made Soups
New England Clam Chowder
Chicken Tortilla Soup