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 1: Ravioli with meat sauce, Italian vegetables, Caesar salad and fruit.
Friday, March 3: Pub-style fish, potato wedges, whole green beans, garden salad and fresh grapes.
Wednesday, March 8: Country-fried steak, mashed potatoes, country gravy, peas and carrots and raspberry sherbet.
Friday, March 10: Cheeseburgers, potato wedges, garden salad and raspberry sherbet.
Wednesday, March 15: Ham and pineapple, baked yam, green beans, garden salad and fruit.
Friday, March 17: Beef stew with garden vegetables, buttermilk biscuits, garden salad and fruit.
Wednesday, March 22: Roasted herb chicken, mashed potatoes, broccoli and cauliflower, garden salad and fruit cocktail.
Friday, March 24: Turkey and cranberry, mashed potatoes and gravy, Nantucket vegetables and pumpkin cake.
Wednesday, March 29: Shrimp salad, oatmeal bread and orange wedges.
Friday, March 31: Barbecue chicken, roast potatoes, potato salad, garden salad and fruit.