Today’s Hot Special Blackboard

Take Five’s Meatball Lasagna with Ricotta, Mozzarella, and Parmesan Cheese, with Home Made Tomato Sauce

Scrod Francese Egg Dipped  Boston Scrod splashed with a Lemon-Butter Sauce served Roasted Yukon Potatoes

Corn Meal Dusted Chicken with a South of the Border Influenced Poblano Reduction Cream Sauce, Served Over Sazon Rice with Peas topped with Pickled Red Onions

Make Your Own Slow roasted Barbacoa and Chorizo Taco’s with Pasilla Chili Sauce, Mexican Rice, Borrachos Beans, Cotija Cheese, Chihuahua Cheese served with Shredded Lettuce, Salsa Fresca, Pickled Red Onion and Lime Crema and Pequin hot sauce is available on request

Breaded Fish Burrito with a Zesty Avocado and Tomatillo Sauce, Chipotle Mayonnaise, Shredded Napa Cabbage, Monterrey Pepper-Jack Cheese and Mexican Salad

Grilled Cheese Sandwich with Havarti Cheese, Roasted Tomatoes, Braised Italian Beef in Tomato Sauce and Fried Kale served on an Artisan Panel Bread finished on the grill with a Choice of Small Soup


Today’s Fresh Made Salad

Take Five Cookery’s Southwest Steak Salad with Salsa Fresca, Roasted Corn with Crumbled Cotija Cheese, Pickled Red Onions, and Cornbread Croutons served with Kevman’s Chipotle Buttermilk Dressing.


Today’s Home Made Soups

From the Hot Soup Line
Chicken Vegetable with Spiced Italian Sausage and Rice
Wild Mushroom Soup with a Cremini,
Oyster and Porcini Mushroom Blend
Served From the Kitchen
Split Pea Soup with Smoked Pork
Chicken Vegetable with Baby Shells