Today’s Hot Special Blackboard

Roasted Pork Loin wrapped with Apple Smoked Bacon served with Roasted Yukon Gold Potatoes and a Home Made Bing Cherry Reduction Sauce

Chicken Francese with Egg Dipped Chicken Breast splashed with a Lemon-Butter Sauce served with Roasted Yukon Gold  Potatoes with Sweet Red Onion and Haricot Verte

Panko Coated Haddock Filets with a Mexican Style Fresh Poblano Cream Reduction, served with Pickled Onion, Lime Crema and a Lime infused Rice

Home Made Meatloaf with a Tomato Based Brown Sugar Topping served with Mashed  Potatoes and Home Made Brown Gravy

Take Five Cookery Roasted Beef Submarine Sandwich with Provolone Cheese and Italian Style Tomato Santoro Relish Olive Oil Salt and Pepper Served on a Grinder Roll

Today’s Fresh Made Salad

Chef Salad with Mixed Greens and Romaine Lettuce House Roasted Turkey, Baked Ham, Genoa Salami,  Swiss Cheese, Tomato, Hard Boiled Eggs,  House Made Parmesan Roasted Garlic Croutons, Pepperoncini, Mixed Olives and a Roasted Garlic and Balsamic Vinaigrette
Today’s Home Made Soups

Take Five Cookery’s Award Winning
Best in CT
New England Clam Chowder
Minestrone Soup with Acini de Pepe