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$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 - MAY 5, 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 Mon.-Sat.: 7 am - 3 pm Sunday: 8 am - 3 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., 5/3 One Too Many (Ballroom) Sat., 5/4 Retroblast (Cinco de Mayo Party in the Ballroom) Fri., 5/10 No music Sat., 5/11 *Michael Britton (6 pm start time) Fri., 5/17 The Road Dogs Sat., 5/18 No music Fri., 5/24 Showdown (Ballroom) Sat., 5/25 Sheila (Lounge) Fri., 5/31 Radio 60 (Ballroom) 16 | SUN LAKES LIFESTYLES | MAY 2019 | $9.95 each. Tuesday, Wednesday & Thursday evenings 4:30 - 8 pm. Make a reservation & enjoy one of the following… MID-WEEK MENU Open Faced NY Fajita Sandwich: Grilled Striploin on a toasted baguette topped with sautéed mushrooms, onions and peppers, served with french fries and coleslaw Summer Grilled Fish: Grilled Mahi Mahi, topped with a black bean, corn, mango salsa served with rice pilaf and seasonal vegetables Stuffed Cabbage: Two stuffed cabbage rolls filled with ground beef and rice topped with a homemade tomato sauce, served with mashed potatoes and seasonal vegetables Grilled Vegetable Tacos (Vegetarian): Two fresh corn tortillas stuffed with grilled zucchini, squash and cauliflower topped with Cotija cheese, served with rice and sautéed corn 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 Salisbury Steak: Slow-baked Angus ground beef steak, topped with mushroom gravy and caramelized onions, served with mashed potatoes and seasonal vegetables Chicken Enchiladas: Two chicken enchiladas topped with cilantro, Cotija cheese and homemade red sauce, served with rice and sautéed corn Shrimp Basket: Bite -size lightly fried shrimp served with french fries, coleslaw and a side of cocktail sauce Strawberry Spinach Salad: Warm herb grilled chicken, sliced strawberries, grapes, cherry tomatoes, Bleu cheese crumbles candied walnuts and raspberry 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