Senior’s Point: April 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, April 5: Chef’s choice with garden salad, fruit.

Friday, April 7: Meatloaf with mashed potatoes and gravy, Brussels sprouts, garden salad and fruit.

Wednesday, April 12: Pub-style fish and chips, garden salad, dill carrots and fresh fruit.

Friday, April 14: Easter Lunch. Pineapple glazed ham, roasted yam, Nantucket vegetables, garden salad and strawberry shortcake.

Wednesday, April 19: Chicken breast strips with honey mustard, broccoli florets, roasted potatoes and fresh fruit.

Friday, April 21: Ravioli with meat sauce, Italian vegetables, Caesar salad, breadstick and fruit.

Wednesday, April 26: Barbecue pulled pork, Hawaiian roll, brown rice, vegetables, garden salad and ice cream.

Friday, April 28: Turkey and cranberry sauce, mashed potatoes and gravy, seasonal vegetables and cake.

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