Today’s Hot Special Blackboard

Take Five Cookery Chicken Shepherds Pie with seasoned Pulled Chicken Breast, Onion, Peas, and Carrots in a Rich Chicken Stock Gravy topped with  Chopped Russet Potatoes

Grilled Norwegian Salmon served with a house Made Chermoula Sauce made with Parsley, Pine Nuts fresh Lemon Coriander and Cardamom with Vegetable Rice

Stuffed Roast Pork Loin with Sautéed Fennel, Shallots, Garlic and Pine Nuts served with a Cherry Reduction Sauce and Mashed Potatoes

Classic Puttanesca Sauce including Capers, Diced Kalamata Olives,Garlic and red pepper with Garden  Fresh Tomatoes served over Penne Pasta  with a Fresh Garden Basil Chiffonade and Finished with Frantoio la Corte Extra Virgin Olive

Vietnamese Bánh Mi Pork Sandwich with Pork Pâté, Slow  Roasted Pork, Pickled Carrots and Daikon Radish, Sweet Soy, Garlic oil, English Cucumbers, thinly Sliced  Jalapeño and Mayonnaise Served on a Grinder Roll

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

Today’s Fresh Made Salad

Grilled Yellow fin Tuna Nicoise Salad with Boiled Yukon Gold Potatoes, Haricot Verte Laced with Sherry Vinegar, Marinated Cherry Tomatoes, Kalamata Olives, Hard Boiled Egg and thin sliced Sweet Bermuda Onion with a Lemon Vinaigrette Dressing

Today’s Homemade Soups
Chicken Vegetable with Pasta
Potato, Bacon and Cheese Soup
Vegetarian Tomato Florentine