Today’s Hot Special Blackboard

Roast Chicken Breast Stuffed with Spinach and Cheese offered with a mushroom Marsala Sauce Over Escarole Spiked Vegetable Rice with Peas

Take Five’s Homemade Spaghetti Bolognese Sauce, Featuring D.O.P. San Marzano Tomatoes, a Roman Sofrito, Italian Flat Leaf Parsley and Hand  Grated Imported Parmesan Cheese Finished with Imported Frantoio de Corte Extra Virgin Olive Oil
$ 8.95

Baked Scrod topped with  Cracker Crumbs laced with Butter and Sherry Wine Served with Lemon Thyme Cream Sauce Served over Vegetable Rice

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

Vietnamese Bánh Mi Burger  with Pickled Carrots , Sweet Soy, Garlic oil, English Cucumbers, thinly Sliced Jalapeño and Fresh Picked Cilantro finished with Siracha and Fresh Lime infused Dijonnaise Served on a Brioche Roll with French Fries

Buffalo Sauce Spiked Breaded Chicken Breast Wrap with Romaine Lettuce, Diced Tomatoes, and Grated Carrots, Chipotle Ranch and Bleu Cheese Dressing

Take Five Cookery New England Style Ham Salad with Baked City Ham, Lettuce, Tomato, and CLCC Micro Greens, served on a 12 Grain Bread

Today’s Fresh Made Salad
Cookery Greek Salad with Roasted Beef Gyro Mixed Greens and Fresh Romaine Heart, Lemon Spiked Feta Cheese, Pita Bread with Zataar, a Tomato Medley including Bell Peppers and Diced Cucumbers,  Stuffed Grape Leaves, served with Home Made Croutons and topped with a Red Onion and Kalamata Olives offered with Locally Grown Mixed Greens and a Greek Style Vinaigrette

Today’s Homemade Soups

On the Hot Soup Line
Tomato and White Bean with Kale Soup
Cream Of Chicken  Soup

From The Kitchen
Vegetarian Wild Mushroom Barley Soup