* * * * * MEAL SELECTIONS * * * * *

Thursday lunch at Big River Grille

*Hummus and goat cheese salad  #_______

With tomatoes and roasted red peppers over warm flat bread with balsamic vinaigrette

*Chicken tenderloins  #_______

With honey mustard and sweet magnolia bar-b-q sauce.  Served with fries.

*Soup, side and half sandwich_ Club #______,  Roasted Turkey #_______

Cup of soup, half a brewer’s club or roasted turkey sandwich and a choice of one side item

*Big Brew Cheeseburger  #______

Signature 8 oz. burger with your choice of cheese.  Served with fries

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Friday lunch at Niko’s Restaurant

Select one item per person:

Turkey and Swiss sandwich . . . . . . . #_______

Grouper sandwich . . . . . . . . . . . . . . #_______

Greek salad . . . . . . . . . . . . . . . . . .  #_______

Reuben sandwich . . . . . . . . . . . . . .. #_______

Each comes with a choice of fries, sweet potato chips or soup of the day.

Friday banquet

1 - (#___) Roast Prime Rib of Beef 12oz.  Caesar salad: crisp Romaine lettuce with garlic croutons tossed in a creamy parmesan cheese dressing. Prime Rib is slow roasted top choice beef served with au jus and jacketed potatoes. Chef’s choice seasonal vegetable

2 - (#___) Breast of Chicken Florentine. Caesar Salad: crisp Romaine lettuce with garlic croutons tossed in a creamy parmesan cheese dressing. Breast of Chicken filled with sautéed spinach, caramelized onions, and roasted garlic with parmesan cheese then wrapped in a delicate puff pastry. Chef’s seasonal Vegetable.

(Each meal is served with drink, (Coffee, Iced Tea, or Water) / Fresh Rolls and Apple Dumpling with Cinnamon Sauce)