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 4: Shrimp salad, oatmeal bread and fresh fruit.
Friday, April 6: Chicken enchiladas, Spanish rice, pinto beans, garden salad and tropical fruit.
Wednesday, April 11: Pork with apple chutney, mashed potatoes, Nantucket vegetables, garden salad and fruit.
Friday, April 13: Beef stroganoff with rotelle pasta, Brussels sprouts, garden salad and fruit.
Wednesday, April 18: BBQ Pulled pork, Hawaiian roll, kale and cabbage slaw, steamed vegetables and fresh pineapple.
Friday, April 20: Turkey meatloaf, mashed potatoes, Caribbean vegetables, garden salad and raspberry sherbet.
Wednesday, April 25: Spaghetti with meat sauce, Italian vegetables, Caesar salad and fruit.
Friday, April 27: Salmon filet, wild rice pilaf, green beans, kale citrus salad and fresh fruit.