Senior’s Point March 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, 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.

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