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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 - JUNE 2, 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 & Sat., 6/1 Guitar Bob Band (Ballroom) Fri., 6/7 No music Sat., 6/8 Replay (Veranda, 6 pm) Fri., 6/14 No music Sat., 6/15 American Made (Ballroom) Fri., 6/21 Renee (Ballroom) Sat., 6/22 One-2-Many (Ballroom) Fri., 6/28 Radio 60 (Ballroom) Sat., 6/29 Tin Man's Heart (Veranda, 6 pm) 20 | SUN LAKES LIFESTYLES | JUNE 2019 | $9.95 each. Tuesday, Wednesday & Thursday evenings 4:30 - 8 pm. Make a reservation & enjoy one of the following… MID-WEEK MENU Fish 'n Chips: Beer battered fried cod, served with coleslaw, french-fries & a side of tartar sauce Crab Cakes Oscar: Two Maryland-style crab cakes served with hollandaise sauce, wild rice & vegetables Spaghetti & Meatballs: Homemade meatballs, tossed in a herb tomato sauce, garlic & fresh basil, topped with fresh Parmesan cheese Sole Picatta: Sautéed fish topped with a creamy fresh herb lemon butter caper sauce, wild rice and seasonal vegetables Lemon Pesto Pasta (Vegetarian): Vegetarian meatballs, cherry tomatoes, squash, edamame & spaghetti noodles tossed in a fresh herb lemon pesto sauce 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 Homemade Meatloaf: Angus beef topped with Smokey shallot gravy, served with mashed potatoes & vegetables Pineapple Chicken Teriyaki Bowl: Grilled marinated chicken breast, topped with teriyaki sauce, grilled pineapple, & green onions served with jasmine rice, stir-fry veggies and spring rolls Chicken Caesar Salad: Grilled chicken and crisp romaine tossed with aged Parmesan, croutons and a creamy Caesar dressing Weather permitting the entertainment may be on the Veranda • Locations and groups are subject to change In an effort to address the Food & Beverage issues raised by the California Department of Tax & Fee Administration (CDTFA) the Sun Lakes Board of Directors will be working on solutions. This includes working on standardization of pours/portions/pricing that meet the CDTFA criteria and meet the needs of the community. As part of this process, the Food and Beverage Operation began on May 1 using 2 oz. jigger pour for all liquor. An additional shot of 1.5 oz. may be served on the side in a shot glass at an additional charge. A request was made that we post the weekend dinner special on Sun Lakes Facebook page Wednesday or Thursday. Posting the specials would be a great idea, however, we do not plan our specials days in advance. We create specials from products we have on hand that were ordered in for other events throughout the week and may not have been utilized for various reasons. We currently do daily lunch and dinner specials that allow us to cross utilize product and prevent waste. Our culinary staff creates daily specials please call the host station for more information. You may also find the current special listed on the special board at the front of the restaurant or ask your server. Food & Beverage News