Senior’s Point May 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, May 3: Swiss steak, mashed potatoes and gravy, Capri vegetables, garden salad and apple cake.Friday, May 5: Cinco de Mayo. Chicken enchiladas, Spanish rice, pinto beans, garden salad and fresh pineapple.

Wednesday, May 10: Turkey pot roast, mashed potatoes and gravy, Brussels sprouts, garden salad and fruit cocktail.

Friday, May 12: Mother’s Day Lunch. Roast beef, mashed potatoes and gravy, baby carrots, garden salad and dessert.

Wednesday, May 17: Chicken strips, potatoes, broccoli, garden salad and fruit.

Friday, May 19: Stuffed cabbage rolls, roasted potatoes, garden salad, green beans and fruit.

Wednesday, May 24: Beef stroganoff, mashed potatoes and gravy, Brussels sprouts, garden salad and fruit.

Friday, May 26: Salmon filet, wild rice pilaf, green beans, garden salad and fresh fruit.

Wednesday, May 31: Herb pork chop, mashed potatoes, Caribbean vegetables, garden salad and applesauce.

All menus are subject to change due to food cost and availability. Gluten-free entrée available (ask) and entrée salad available daily.

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