Today’s Hot Special Blackboard

Grilled then Sous Vide Chicken Breast Topped with Take Five Cookery’s Whiskey Peppercorn Sauce, served with Yukon Gold Potatoes
$ 8.95

Pan Seared Fresh Atlantic Salmon with a Brown Sugar and Balsamic Glaze served over Vegetable Rice Featuring Kale, Carrots and Onion
$ 9.95

House Brined Boneless Pork Loin Chop topped with Home Made Cornbread Stuffing topped with  Fuji Apple and a Sweet Onion Gravy served with Mashed Potatoes

Quiche with Sundried  Tomatoes, Feta Cheese, Spinach, Sautéed Onions, Artichoke Hearts, and Fresh Oregano, Served with a Choice of a Side
Caesar Salad or a Cup of Soup

Campanelle Pasta with Roasted Chicken, Sautéed Mushrooms, Italian Sausage and Fresh Baby Spinach offered with a Rose Tomato Cream Sauce laced with Chardonnay

Ybor City Cuban Style Pork Sandwich with Cider Brined Grill Roasted sliced Pork, Sliced Cured Ham,  Salami, Sliced Pickles, Swiss Cheese and a Cuban  Mustard Dijonnaise

Imported Prosciutto, Sliced Provolone Cheese with a Roma Tomato and Fresh Basil Relish, Laced with Extra Virgin Olive Oil and Balsamic Vinegar served on a Ciabatta Roll with Leaf Romaine Lettuce

Today’s Fresh Made Salad

Buffalo Style Panko Chicken Salad with the traditional zesty sauce served over Mesclun Greens and Romaine Hearts, with Carrot  Celery , Grape Tomatoes, and  Locally farmed Micro Greens from CLCC. Served with Home Made Bleu Cheese Croutons and Blue Cheese  Dressing

Today’s Home Made Soups

On the Hot Soup Line
Smoked Chicken Soup with Green Chiles and Potatoes
Carrot and Ginger Soup
Served From the Kitchen
Roasted Red Bell Pepper Soup with a Lime Cream