Egg Dipped and Sautéed Chicken Breast Francese with a Fresh Lemon Butter Sauce Served over Roasted Yukon Gold Potatoes, Red Onion, and Haricot Verte

Seared Yellow Fin Tuna Steak with a Lemon, Soy and Dijon Marinade laced with Fresh Cilantro and Lemon Zest served with White Rice and Baby Bok Choy

Campanelle Pasta with Roasted Chicken, Sautéed Mushrooms, Tomatoes, Shallots, and Fresh Baby Spinach in a Chardonnay Cream Reduction Sauce

Media Noche Cuban Pork Sandwich with Roasted Sliced Pork, Cured Ham, Dill Pickles, Swiss Cheese and a Cuban Mustard Dijonnaise served on a Sweet Brioche Bread

New Orleans Style Muffuletta with Ham, Genoa Salami, Capicola, Mortadella and Provolone Cheese served with Giardenaria Relish
on Ciabatta Bread

Today’s Fresh Made Salad

Cookery Garden Gyro Greek Salad with Grilled Gyro Beef, Mixed Greens, a Mixed  Tomato, Bell Pepper Medley and Cucumber Salsa, Stuffed Grape Leaves, Kalamata  Olives all tossed in extra virgin olive oil with Feta Cheese, Red Onion with a Pita Bread raft, Tzatziki and a Greek Vinaigrette

Today’s Homemade Soups

New England Clam Chowder
Chicken Vegetable with Pasta Soup
Served from the Kitchen

Roasted Butternut Squash and Sweet Potato Soup