Senior’s Point March 2016

Open 9 a.m.–3 p.m.

Wednesdays and Fridays

9 a.m.: Pool, coffee and snacks.

Noon: Hot lunch

1 p.m.: Wednesdays, Bridge

Fridays, cards and games


Wednesday, March 2: BBQ chicken sliders, potato wedges, steamed vegetables, garden salad and tropical fruit

Friday, March 4: Beef fajitas, corn tortillas, Spanish rice, garden salad and fresh fruit

Wednesday, March 9: Quarter pound all-beef frank with whole wheat bun, potato salad, garden salad and fresh watermelon

Friday, March 11: Chef’s salad with turkey and ham, fresh fruit and oatmeal bread

Wednesday, March 16: Meat lasagna, Italian vegetables, Caesar salad and fruit

Friday, March 18: Corned beef and cabbage, potatoes and carrots, garden salad and fresh fruit

Wednesday, March 23: Salisbury steak, mashed potatoes and gravy, peas and carrots, green salad and fruit

Friday, March 25: Easter lunch. Ham with pineapple, au gratin potatoes, green beans, garden salad and strawberry shortcake

Wednesday, March 30: Salmon filet, wild rice pilaf, Nantucket vegetables, garden salad and fruit

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