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 31: Lemon herb chicken, roasted baby potatoes, garden salad and raspberry sherbet
Friday, June 2: Meatloaf, baked potato, Brussels sprouts, garden salad and fruit
Wednesday, June 7: Dill salmon, wild rice pilaf, green beans, garden salad and fruit
Friday, June 9: Chicken cordon bleu, baked yam, Caribbean vegetables, spinach salad and fruit
Wednesday, June 14: Taco salad, cornbread and orange wedges
Friday, June 16: Father’s Day Lunch. Open-faced shredded beef sandwich with mashed potatoes, seasonal vegetables and fruit
Wednesday, June 21: Kale and sausage soup, half tuna salad sandwich, garden salad and fresh grapes
Friday, June 23: Pork loin with apple chutney, mashed potatoes and gravy, carrots and fruited Jell-O
Wednesday, June 28: Stuffed bell peppers, scalloped potatoes, green beans, garden salad and fruit
Friday, June 30: Baked fish, roasted yam, green beans, garden salad and fruit
All menus are subject to change due to food cost and availability. Gluten-free entrée available (ask) and entrée salad available daily.