NPBCC, we will have our own happy hour again.
From 5pm to 7pm there will be 2 for 1 drinks at the new reduced happy hour price with happy hour appetizers.
**The bar will be open to others, so don't forget your name tags.
In Addition...the Country Club will be having a 1 ½ lb. Lobster dinner for $14.99
August 21st 10:00 - 2:00
We plan to Raft up on the Brazilian Docks located on Palm Beach across from West Palm on August 21.
The dock master has agreed to provide us slips for four hours at no cost. Sounds like a great day commencing around 11:00 am and lasting until 3:00 pm.
Brunch/lunch at the Cafe Boulud...Please note that there is a 20% service charge for parties of 6 or more
3 course fixed menu
Cost $25 per person
Selection of wines by the glass for $7 and champagne for $9.
Restaurant (a very short walk) at 11:30
Boaters contact Al Adams. Land people meet us at the docks, in the Gucci shop or in the restaurant.
August, 23rd - 6:00 - 9:00
NATIONAL PEACH MONTH
NPBCC. Chef Chris who has been contracted by the village will be preparing our sit down dinner.
It seems that there are few national holidays in August, so choosing a dinner theme was a challenge.
President Reagan was able to help in that regard “Now, Therefore, I, Ronald Reagan, President of the United States of America, do hereby proclaim August "National Peach Month'' and call upon the people of the United States to incorporate this nutritious fruit into their diets, and call upon interested groups to celebrate this month with appropriate programs and activities." Do we know how to plan activities or what?
Attitude Adjustment period (i.e. Cocktail Hour 6:00 p.m.) at the
bar, also a second bar will be set up in the dinning hall for drink orders, (2 for 1).
Sundown Ceremony at 6:30 PM
Dinner Event will cost $25.00 per person and commence @ 7:00 p.m.
MENU
Mojito salad Jicama, cucumber, red onion, water melon, strawberries,
arugula, lime rum vinaigrette
Entrée
Pan Roasted Pork apple mango chutney, rosemary demi glaze
Chilean Sea grilled fennel, garlic tomato ragout, basil oil
Chicken Scaloppini Marsala wine, shitake mushrooms, garlic, shallots.
*All entrees served with risotto cake and vegetable
Dessert
Chocolate lava cake, berry compote Chocolate lava cake.
*Reservations and your choice of entre need to be made by Thursday August 19, 2010 by calling Rita Bailey.