Monthly Luncheon

 

 

 

 

July Speaker:  Deepak Gulrajani

 

July Topic – A Winemaker’s Journey

Deepak Gulrajani is the founder, owner and winemaker of Nicholson Ranch. He began his winemaking career in his garage making home-made wines in the early 1990s. Deepak planted the vineyards at Nicholson Ranch in 1995 and has been producing wine since 2003. He was born in Mumbai, India, and came to California for a job in computer software in 1988. From his first introduction to wine, he has been a fan of California Chardonnays and Pinot Noirs, a love that continues today.  In addition, Deepak makes Cabernets and Super-Tuscans under his Gulrajani label.

 

August Speaker – Brian Frack

 

 

August Topic – Making the Most of Retirement

Brian grew up in the Pacific Northwest just outside of Portland, OR. He graduated from the US Naval Academy with a BS in Computer Science and served in the US Navy on a fast attack nuclear submarine out of Pearl Harbor, and then in Naval Intelligence. Following his service in the Navy, Brian moved to Marin to join a small management consulting firm. He soon met his bride-to-be, and shortly after marrying they embarked on a three-year “honeymoon” to Venezuela to teach in an American International School where Brian taught programming and software applications and was the network administrator. After they returned to the US, Brian attended Golden Gate Seminary in Mill Valley and served as an associate pastor at Lucas Valley Church for over a decade. Brian is now a CFP® practitioner helping people to clarify what they value most in life and guiding them towards living that out. He lives in San Rafael with his wife and three sons.

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) Chicken Parmesan

(2) Bay Shrimp Louie

(3) Vegan Plate- Mushroom Risotto

(4) TEXMEX Salad 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) Grilled Salmon mango papaya salsa with Rice and vegetables

(3) Vegan Plate- Penne Pomodoro pasta 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