Today’s Hot Special Blackboard

Take Five Cookery Shepherds Pie with seasoned Ground Beef, Onion, Peas, Green Beans, and Corn in a Rich Brown Gravy topped with home made Mashed Potatoes

Blackened Salmon Filet Prepared with a Cajun Dry Rub and served with  Rice and Beans topped with Pineapple Salsa
$ 8.95

Chicken Fried Pork Tenderloin served with a Rich and Zesty Country Style Milk Gravy, Mashed Potatoes and Nick’s Drop Biscuit

Chicken Veronique with Sautéed Chicken Breast and a Fresh Tarragon laced Chardonnay Cream and Fresh Grape Sauce served with Rice Pilaf

Buffalo Fried Chicken Breast Grinder with a Zesty Buffalo Sauce, topped with melted Point Reyes Bleu Cheese finished in our oven then topped with Bleu Cheese Dressing and a fresh made Celery Root and Carrot Slaw

Take Five Cookery’s House Roasted Beef with a Horseradish Blue Cheese Spread, Roasted Red Pepper, Green Leaf Lettuce, Tomato Served on Ciabatta Bread $7.95

Grilled Cheese with Sliced Garden Tomato and Bacon Sandwich with  Havarti Cheese served on an Artisan Panel Bread with Garlic Butter and a Choice of Home Made Soup

Today’s Fresh Made Salad
Panko Sautéed French Style Honey Goat Cheese Salad served with Dried Cherries, Cucumber Strips, Hard Cooked Eggs, California Sierra Figs, Parmesan Croutons over Mesclun Greens, Romaine Hearts with Home Made Sherry Vinaigrette

Today’s Home Made Soups
Take Five Cookery’s New England Clam Chowder
Come Cheer us on this Sunday 11:00 until 3:00 at the Chowdafest
Split Pea with Bacon and Potato