Today’s Hot Special Blackboard

Penne Pasta with Fresh Basil, Shallots, Garlic, Spinach, Sautéed Mushrooms, Yellow and Green Squash, Grape Tomatoes served with a Chardonnay Cream Reduction Sauce

Baked Scrod topped with  Cracker Crumbs laced with Butter and Sherry Wine Served with Lemon-Dill  Sauce and Vegetable Rice

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

Slow Roasted Sliced Boneless Pork Shoulder with a Home Made Brown Gravy served with Roasted Yukon Garlic Smashed Potatoes

Grilled Cheese with Havarti Cheese, Prosciutto, Chili Bacon, Spinach, Fresh Basil and Sliced Tomato Sandwich served on Artisan Panel Bread with Garlic Butter offered with a Choice of Small Soup

Buffalo Fried Chicken Breast Grinder with a Zesty Buffalo Sauce, topped with melted Danish Bleu Cheese finished in our oven then topped with Bleu Cheese Dressing and a fresh made Cole Slaw

Take Five Cookery Roasted Chicken with House Cured Black Pepper Bacon, Sliced Havarti Cheese, Lettuce, Tomato and Roasted Red Beet Hummus Spread on your choice of Bread or Roll
Today’s Fresh Made Salad

The Wedge Salad with Fresh Iceberg Lettuce, Danish Bleu Cheese, Chopped Black Pepper Bacon, Diced Tomatoes, Sliced Hard Boiled Egg, and CLCC Micro Greens with Bleu Cheese Dressing
Today’s Home Made Soups

Split Pea Soup with Yukon Gold Potatoes
Garden Fresh Butternut Squash with Sweet Potato and Ginger Soup