Today’s Hot Special Blackboard

Egg Dipped and Sautéed Chicken Breast Francese with a Fresh Lemon Butter Sauce  Served over Roasted Yukon Gold Potatoes, Red Onion, and Haricot Verte

Stuffed Sole with Shrimp a Bread and Cracker Stuffing with Sherry topped with a Lemon Herb Reduction Cream Sauce served with Roasted Potatoes

Home made, Slow Roasted, Sliced Roast Beef Dinner served with Mashed Potatoes and Brown Gravy

Pork Carnitas Tostada served on a Fried Flour Tortilla over Mixed Greens with Sazon infused Mexican Rice, House Made Borrachos Beans, Cotija Cheese, Salsa Fresca, Lime Crema and Pickled Red Onion

Italian Steak Bomb Sandwich with Sliced Salami, Sautéed Onions, Peppers and Mushrooms offered with Provolone Cheese, Roasted Garlic Butter on a Grinder Roll Finished in Our Oven

Take Five Cookery’s House Roasted Beef Provolone Cheese, Shredded  Lettuce and our Santoro Relish Served on a Sub Roll

Today’s Fresh Made Salad

Cookery Greek Chicken Salad with Mixed Greens, Lemon Spiked Feta Cheese, Hummus, Diced Tomatoes and Cucumbers, Stuffed Grape Leaves, Lemon Mint Infused Croutons and  CLCC Micro Greens with a Greek Style Vinaigrette with Feta

Today’s Homemade Soups

On the Hot Soup Line
Sancocho Columbian Stew
Chicken Vegetable with Rice