Today’s Hot Special Blackboard

Jalisco Style Red Snapper baked in a Mexican Style Vegetable Medley with Our Farm Fresh Tomatoes, Onions, Cilantro, Bay Leaf, Manzanilla  Olives, Capers and Garlic topped with Pickled Red Onion and Served over Herb infused Sazon Basmati Rice

Slow Roasted Sliced Boneless Pork Shoulder with a Sticky Onion Gravy Reduction served with a Spinach and Roasted Garlic Mashed Potatoes

Sautéed Chicken Breast Topped with Take Five Cookery’s Whiskey Peppercorn Sauce, served with Fresh Roasted Yukon Gold Potatoes

Take Five’s Home Made Bolognese Lasagna with Ricotta, Mozzarella, and Parmesan Cheese, with Homemade Béchamel Sauce

Sliced Prosciutto di Parma and Panko Sliced Eggplant with fresh Lemon, Ricotta and Mozzarella Spread with Fresh Basil, Garden Fresh 4th of July Tomatoes  served on Panel Bread and Finished on our Grill

House Made BLT with Garden Picked Bob Cat Variety Tomatoes, Apple Smoked Bacon, Green Leaf Lettuce and Mayonnaise on 12 Grain Bread

Today’s Fresh Made Salad
Buffalo Style Panko Shrimp Salad with the traditional zesty sauce served over Mesclun Greens and Romaine Hearts, with Carrot and Celery Root Slaw, Golden Grape Tomatoes, and  Micro Greens from CLCC. Served with Home Made Bleu Cheese Croutons and Ranch Dressing

Today’s Home Made Soups
Minestrone Soup
Corn Chowder with Bacon
Vegetable Mushroom Barley