Issue link: https://imageup.uberflip.com/i/1094788
$17.95 for adults. $21.95 for adults with champagne. $9.95 for children 3-12 years. Join us for Sunday Brunch at 10 am-2 pm and have a delicious meal at a reasonable price. A carve station, omelet bar, waffle station, salad bar, etc. will be featured. FIRST SUNDAY BRUNCH - APRIL 7, 10 AM - 2 PM WEEKEND ENTERTAINMENT: 7 - 10:30 PM Reservations 769-6654 The Restaurant Breakfast Tues. - Sat.: 6:30 am - 11 am Lunch Tues. - Sat.: 11 am - 2 pm Dinner Tues. - Sat.: 4:30 - 8 pm The Restaurant is Open Every Sunday! Breakfast & Brunch: 9 am- 1 pm First Sunday Brunch: 10 am- 2 pm First Sunday Brunch is the first Sunday of each month and is seated first come, first served, no reservations needed The Sandwedge Sun. - Thurs: 8 am - 3 pm Fri. & Sat.: 8 am - 3 pm; 5 - 11 pm Java Junction Daily: 8 am - 1 pm The Lounge Monday 11 am - 5 pm Tues.- Thurs. 11 am - 8 pm Fri., Sat. 11 am - 10:30 pm Sun. 11 am - 5 pm Contact Us Reservations: 769-6654 Food & Beverage office: 769-6655 Scott Nelson, Banquet Coordination Services: 769-6646 www.sunlakescc.com/restaurant/ 15% service charge added to each guest check DRESS CODE ENFORCED AT ALL MEALS No reservations needed for Sunday Hours of Operation Restaurant Lounge & Fri., 4/5 Renee (Lounge) Sat., 4/6 Showdown (Lounge) Fri., 4/12 Replay (Ballroom) Sat., 4/13 Tim Man's Heart (Ballroom) Fri., 4/19 The Road Dogs (Ballroom) Sat., 4/20 Michael Britton (Lounge) Fri., 4/26 No Music Sat., 4/27 No Music 16 | SUN LAKES LIFESTYLES | APRIL 2019 | $9.95 each. Tuesday, Wednesday & Thursday evenings 4:30 - 8 pm. Make a reservation & enjoy one of the following… MID-WEEK MENU Classic Cheeseburger: Our traditional 1/3 lb. Premium Angus beef burger, served with lettuce, tomato, onion, cheese & a side of French fries Thai Grilled Fish: Sautéed white Sole served over baby bok choy, mushrooms, Stir-fry vegetables, asian broth & thai basil butter caper sauce, rice pilaf and seasonal vegetables Beef Stroganoff: Sautéed beef and mushrooms in a creamy red wine sauce served over egg noodles Eggplant Parmesan (Vegetarian): Fresh eggplant lightly fried, topped with homemade marinara and melted mozzarella, served over spaghetti Due to the limited seating of the dining room, we are not able to take reservations. Our suggestion is to call ahead at least one hour the day of the brunch. For menus, events, and specials go to www.sunlakescc.com and click on the Restaurant link. Boneless Berkshire Pork Chop: Herb marinated grilled chop, served with homemade apple chutney, honey mustard cream sauce, mashed potatoes & seasonal vegetables Liver & Onions: Grilled premium beef liver, served with grilled onions, mash potatoes, gravy & seasonal vegetables Chicken Bruschetta: Herb grilled chicken breast, topped with mozzarella cheese, fresh tomato bruschetta, basil and olive oil, finished with a drizzle of tangy balsamic glaze Fish N Chips: Beer battered fried cod, served with coleslaw, french-fries & a side of tartar sauce Chicken Walnut Salad: Herb grilled chicken breast topped with fresh diced jicama, mandarin oranges, walnuts & a honey Dijon dressing *Weather permitting the entertainment may be on the veranda • Locations and groups are subject to change Please join us for fabulous food and beverages in the Restaurant, Sandwedge, Lounge or Coffee bar at the Main Clubhouse. Remember, you must have your member ID card and your guests are always welcome when accompanied by you. For your convenience, you may charge to your house account. When doing so, please remember to sign and total your check at the end of your visit. If you are paying cash, please do not sign the guest check as may cause confusion. When paying with a credit card a secondary slip will be brought for your signature. This is for our protection and also helps our team members in closing out open checks. We look forward to serving you. In an effort to address the Food & Beverage issues raised by the California Department of Tax & Fee Administration (CADTFA) the Board will be working on solutions. This includes working on standardization of pours/portions/pricing that meet the CADTFA criteria and meet the needs of the community. As part of this process, the Food and Beverage Operation will begin using wine carafes for wine by the glass service. Food & Beverage News