Check out our Garden Blog “The Restaurant Garden”
Posted September 11, 2016

Today’s Hot Special Blackboard

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

House Made Breaded Garden  Fresh Eggplant Parmesan Stack with Ricotta and Mozzarella Cheese, Fresh Herbs, Home made Tomato Sauce topped with Mozzarella and Parmesan Cheese

Sous Vide and Grilled Marinated Chicken Breast with Almond and Mandarin Orange topping with an Orange-Almond Jus Laced with Honey Served with a Choice of Vegetables, Mesclun Greens or Rice Pilaf

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

Slow Roasted Carnitas Pork Burrito with Chihuahua Cheese, Home Made Lime Rice, Borrachos Beans Pasilla Chile Ranchero Sauce topped with Serrano Sauce, served with Salsa Fresca and Pickled Red Onions

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

Grilled Cheese with Imported Prosciutto and Havarti Cheese, Sautéed Sweet Jimmy Nardella Peppers  Heirloom Tomato and Fried Baby Spinach served on Artisan Panel Bread with Garlic Butter offered with a Choice of our Fresh Home Made Soups

BLAT Smoked Bacon, Rutgers Heirloom Tomatoes, Green Leaf Lettuce, Sliced Avocado  Mayonnaise served on 12 Grain Bread

House Cured Corned Beef Reuben with Cole Slaw and Take Five Cookery Russian Dressing and Swiss Cheese on Grilled Marble Rye Bread

Today’s Fresh Made Salad

Buffalo Style Chicken Salad with the  traditional zesty sauce served over Mesclun Greens and Romaine Hearts, Carrots, Celery, Tomatoes, Scallions served with Home Made Bacon-Butter Croutons and Blue Cheese Dressing

Today’s Home Made Soups

On the Hot Soup Line

New England Clam Chowder

Help Cheer Take Five Cookery on at the Chowdahfest Oct 2nd,
Pick up a Chowdahfest brochure at the Register


Lentil Soup with Vegetables

Served From the Kitchen

Green Velvet Chowder with

Tomatillos and Corn