Senior’s Point February 2017

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, February 1:  Chicken strips with honey mustard, potato wedges, broccoli florets, garden salad and fresh oranges.
Friday, February 3:  Pork chops with roasted potatoes, steamed vegetables, garden salad and applesauce.
Wednesday, February 8:  Lemon herb chicken, mashed potatoes and gravy, broccoli and cauliflower, garden salad and fruit cocktail.
Friday, February 10:  Florentine fish, wild rice pilaf, whole green beans, garden salad and fruit.
Wednesday, February 15:  Taco salad, cornbread and fresh fruit.
Friday, February 17: Teriyaki chicken over brown rice, Caribbean vegetables, garden salad and fruit.
Wednesday, February 22:  Beef Stroganoff over pasta, peas and onions, garden salad and coconut fruit salad.
Friday, February 24: Pulled pork with barbecue, brown rice, kale coleslaw and fresh pineapple.

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