(Go to www.elks.org/lodges/lodgenews.cfm?lodgenumber=450 ,click on Lodge 450 Current Newsletter and log in to see the Current Lodge 450 Newsletter.)

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Click on Subscribe to receive our newsletter and other Lodge news by email.

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(Go to barhours.pdf for the bar hours.)

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Restaurant News

(Go to CurrentMenu.pdf for the current restaurant menu.)

The kitchen will be open every Thursday again at 5:30 pm and after the meeting until everyone that would like to order has done so. In continuing food service for the Elks we need support from the members; please remember without more support from the members it's hard to continue food service. We have "takeout" available so come by the Lodge and take food home so no one has to cook that night, even if you can't stay for the meeting.

All members are welcome to call in an order by calling the Elks lodge at 434-3673 and we will have it ready for you to pick up after work to take home and make Thursday your evening to rest and not cook. Each week the Thursday night special and our regular menu will be emailed to the Lodge email list. (If you are not on the Lodge email list, send an email to Subscribe to get on our email list.)

The December specials for each Thursday are as follows: (Check your email each week for that week's menu)

February Restaurant Menus

Thursday, February 2nd, Roast Beef and Turkey Sub with provolone and horseradish sauce, served with fries $7.66 ($8.50 w/tax);

Thursday, February 9th, Roast Beef, Mashed Potatoes and Gravy, Sweet corn, and a roll $7.88 ($8.75 w/tax);

Thursday, February 16th, Open faced Pork Loin sandwich topped with mashed potatoes and gravy and served with green beans $7.88 ($8.75 w/tax);

Friday, February 17th Buffet Dinner, Baked Turkey, Mashed Potatoes and Gravy, Green Beans with bacon, Stuffing, Cranberry Salad, Rolls, and Desserts $9.69 ($10.75 w/tax);

Thursday, February 23rd, Grilled Pork Chops, Scalloped Potatoes, Buttered Limas, and a roll $7.88 ($8.75 w/tax)



Please rsvp as soon as possible for the buffet dinner.

Thanks so much,
Donna Finnigan
433-9874,
finniganscove@aim.com

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