Monthly Luncheon

 

March Speaker: John Gulick

A Navy Seal in Vietnam

Former Navy Seal John Gulick will present A Navy Seal in Vietnam. The Navy SEALS are one of the world’s elite military units. The selection and training process to become a SEAL borders on brutal. The failure rate of those who volunteer is steep. What does it take to pass these tests, be assigned to a SEAL team and experience combat? How does it impact one’s life? John will recount his experience transitioning from an English Literature major at Washington & Lee University to a naval officer with duty aboard the destroyer USS Fletcher to Navy “frogman” in an Underwater Demolition Team; ultimately to becoming a SEAL deployed on combat operations in the deadly Rung Sat Special Zone, deep in the heart of Vietnam’s Mekong Delta, during which he was wounded in action.

April Spoeaker:  Andrew Couch

From Storytime to Legacy – Making sure the grandkids get the story right

Andrew Couch, co-founder of  Sound Legacy, an author, podcast host, and audiobook producer who has spent more than a decade in the storytelling business. With roots in audio recording and sound design, he has developed a keen ear for enhancing stories with music, timing, and atmosphere. Long before his professional career, Andrew was collecting stories the moment he could ask a question, and he’s never stopped listening.

Today, he helps families, businesses, and communities discover how storytelling can deepen connection, foster trust, and honor lived experience. His work blends technical expertise with a genuine curiosity for people’s journeys, reminding audiences that stories aren’t just entertainment – they’re legacy.

 

Sirs #47 Menu 2026
(Fourth Tuesday)

NOTE: COST IS NOW $37
All choices include, bread or rolls, butter, and dessert.

January   

(1) Pot Roast with mashed potatoes and vegetables

(2) Grilled Salmon with lemon butter sauce, rice and vegetables

(3) Vegan Plate – Mushroom Risotto

(4) Chicken Caesar Salad

Feburary

(1) Corned Beef, boiled red potatoes and cabbage

(2) Snapper Piccata with rice and vegetables

(3) Vegan Plate – Penne Pomodoro and vegetables

(4) Chinese Chicken Salad

March

(1) Chicken Toscana with penne pomodoro

(2) Grilled Salmon with rice and vegetables\

(3) Vegan Plate – Pesto Tortellini and vegetables

(4) TEXMEX Salad with Cilantro dressing

April: 

(1) Pork Chop with Potato and vegetables

(2) Grilled Salmon with llemon butter sauce, rice and vegetables

(3) Vegan Plate – Penne pomodoro and vegetables

(4) Chicken Caesar Salad

May : 

*1) Tri-Tip topped with balsamic onions, mashed potatoes and vegetables

(2) Vegan Plate – Mushroom Risotto

(3) Snapper Picatta with rice and vegetables

(4) Chinese Chicken Salad

June:

(1) BBQ Baby back ribs and chicken, Cole Slaw, and corn

(2)Grilled Salmon mango papaya salsa with Rice and vegetables

(3) Vegan Plate – Penne pomodoro and vegetables

(4)  Club Salad with Chicken

July:

(1) Bay Shrimp Louie

(2) Chicken Parmesan

(3) Vegan Plate- Mushroom Risotto

(4) TEXMEX Sald with Cilantro dressing

August:

(1) Pork Roast and warm potato salad

(2) Grilled Salmon mango papaya salsa with Rice and vegetables

(3) Vegan Plate- Pesto Tortellini and vegetables

(4) Grilled Chicken Caesar Salad

September:

(1) Beef Stroganoff

(2) Snapper Picatta with rice and vegetables

(3) Vegan Plate- Mushroom Risotto

(4) Chinese Chicken Salad

October :

(1) Roasted Turkey with Cranberry & gravy Peas and carrots, sweet Potatoes

(stuffing on the table)

(2) Vegan Plate- Penne Pomodoro pasta and vegetables

(3) Grilled Salmon mango papaya salsa with Rice and vegetables

(4) Spinach Salad with Chicken

November :

(1) Baked Ham with honey glaze, potatoes and vegetables

(2) Grilled Salmon with lemon butter sauce, rice and vegetables

(3) Vegan Plate – Pesto Tortellini and vegetables

(4) Grilled Chicken Caesar Salad

$37.00 per person

 

 

 

 

 

 

$37.00 per person