Today’s Hot Special Blackboard

Penne Pasta with Chicken, Sautéed Mushrooms, Fresh Kale, Tomatoes and Basil Blended in a California Chardonnay Laced Cream
Reduction Sauce

Scrod Florentine with Fresh Baby Spinach, Sautéed Mushrooms, with a fresh Herb and cracker Crumb Crust served with a Lemon Thyme Cream Reduction Sauce

“Caldo Pollo” One Pot Chicken Dinner in a Sofrito Laced Tomato Sauce with Onions, Peppers, Green Olives, and Cilantro served over Lime Infused Rice and Plantains

Asian spiced Pork Belly with Soy, Ginger, Brown Sugar, Fish Sauce and Star Anis served with a Reduced Pan jus Glaze with White Rice, Kale, Red Pepper and Scallion

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

Grilled Cheese Sandwich with Havarti Cheese, Tomato Schmear, Sous Vide Cooked Pork Loin and Fried Baby Spinach served on Fresh Baked Panel Bread, Garlic Butter Finished on the Grill served with a Choice of Soup

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 Served with Home Made Bleu Cheese Croutons and Blue Cheese Dressing

Today’s Homemade Soups
Chicken Vegetable with Rice
Tomato Vegetable Florentine
BBQ Chicken and Bean
Chicken, Chorizo Sausage, Poblano Chili and Cheese Soup