Luncheon meetings are held on the second Monday of the month. The deadline for getting luncheon checks to the Treasurer is the Monday preceding the luncheon by 2:00 p.m. (No late checks will be accepted.) The cost of our luncheons will be $18.00. Make checks (no cash) payable to “MountainView Lady Putters.” The Black Box is now located in the Pro Shop and your access to the box will be limited to Pro Shop hours. If you need to cancel, there is no refund, but someone may fill that spot and reimburse the person she replaces. If you plan to be out of town, deposit your check in the Black Box in advance. Luncheon attendance is very important. This is when reports are given, announcements are made, new members are introduced, ideas are exchanged, voting takes place, and monthly traveling trophies are awarded.
Please note that these menus may be subject to change
Committee: Pat Wells and Jan Arruda
Notice to luncheon attendees: Please note on your luncheon check, or include a note with your check, any FOOD ALLERGY or MEDICAL RESTRICTIONS, requiring an alternate menu item.
Monthly luncheons during the Spring/Summer hours will be held at 11:00 a.m., with doors opening at 10:30 a.m. For our Fall/Winter monthly luncheons, the hours will be 12:00 a.m., with doors opening at 11:30 a.m..
Menus for MVLP luncheons: Water, Iced Lemonade, Regular and Decaf Coffee will be served at all luncheons.
2/11/19 – Frenched chicken breast with tomato artichoke basil sauce; white and wild rice; fresh green beans; rolls and butter; chocolate sheet cake with white buttercream frosting
3/11/19 – Irish club (grilled rye, corned beef, turkey, Swiss cheese, coleslaw and creamy Dijon); fruit side; potato chips on side; grasshopper pie (mint chocolate chip ice cream in Oreo crust)
4/15/19 – Ham, broccoli and cheddar quiche; side salad with raspberry vinaigrette and ranch dressing; rolls and butter; Easter cupcakes (assorted pastel colors)
5/13/19 – Chicken fajitas sautéed peppers and onions separate); condiments and fillings (salsa, sour cream, shredded cheese, shredded lettuce, pickled jalapeños); Spanish rice; black beans; mango sorbet margarita
6/10/19 – Chicken salad stuffed tomato with cucumbers, onions, shaved carrots and scallion flower on a bed of greens; ranch and raspberry vinaigrette dressing; rolls and butter; lemon layer cake
7/8/19 – Caprese frittata (tomato, basil, fresh mozzarella) with pesto sauce (bottom of plate); home fries; side salad with ranch and herb vinaigrette dressing; strawberry shortcake
8/12/19 – Grilled chicken; green salad with apples, candied walnuts, grapes and bleu cheese crumbles with ranch and raspberry vinaigrette dressing; rolls and butter; cheesecake with Oreo crumbles and chocolate sauce
9/9/19 – Pulled pork sandwich with BBQ sauce; cole slaw on side; potato salad; brownie with vanilla ice cream
10/14/19 – Hamburgers (and buns); lettuce, tomato, onions, pickles, American and Swiss cheese, ketchup, mayo and mustard; cole slaw; potato salad; assorted cookies
11/11/19 – Bacon wrapped pork loin with apple and brandy demi-glace; mashed sweet potatoes; sautéed green beans; rolls and butter; apple crisp with vanilla ice cream
12/9/19 – To be determined by the Holiday Committee