The Manor Golf and Country Club Newsletter April 2014 | Página 2

CLUB EVENTS Spring Fever Happy Hour Friday, April 11 Join us on Friday, April 11th from 6 p.m. – 10 p.m. as we celebrate blue skies and warmer temperatures. For dinner reservations, contact 678.366.3886 ext. 236 or via email at  Robert Sabat at [email protected].  For Kids Klub reservations, contact Kyle Sellers at 678.366.3886 ext. 231 or via email at [email protected]. The Roberts Family Don’t Miss Family Night Wednesdays! Wednesdays 5:30 – 9 p.m. You and your family are cordially invited to join us each and every Wednesday for our weekly Family Night Buffets! A special kids buffet will always be available. A large selection of homemade desserts will top of the evening. Reservations are recommended. Bistro Night! Thursday 5:30 p.m. – 9 p.m. Featuring a fun and varied weekly menu make it a point to join us for dinner each and every Thursday! A kids menu will also be available. Reservations are recommended. The Best Meet & Greet in Town is at Friday Happy Hour! Friday 5:30 p.m. – 9 p.m. Start your weekend off right as you enjoy freshly prepared appetizer and adult beverage specials right here at The Club! Complete your evening by joining us afterward for a la cart dining. For your convenience, Kids Klub will open for ages 3 and above from 6 p.m. – 10:30 p.m. Kids Klub Hours: Fridays 6 p.m. – 10:30 p.m. Kids ages 3 and up will enjoy movies, activities, games, dinner and fun! Please RSVP by Thursday of each week for each Friday night. To make reservations, please contact Kyle Sellers at [email protected]. ardi Gras! M Michael Parks Executive Chef Chef Michael’s Recipe of the Month Mixed Green Spring Salad n 3 green onions, roughly chopped n 1/2 avocado, peeled and pitted n n 1/2 cup orange juice n 1/8 teaspoon sea salt 1/8 teaspoon ground black pepper n 3 ounces spring greens n 1 cup sliced fresh strawberries n 1/2 pound asparagus, trimmed and sliced into strips with a vegetable peeler ➊ Puree green onions, avocado, juice, salt and pepper in a blender or food processor until smooth to make a dressing. ➋ In a large bowl, toss greens, strawberries and asparagus together. ➌ Transfer to plate, drizzle with half the dressing and serve. Extra dressing will keep one day refrigerated. This fresh spring salad is only 120 calories and will become a favorite to your family and friends. l to r: Freya Gray; Troy Ellis, Miles Gray, Trey & Michelle Ellis; Paul & Pamela Creque, Lana Burns & Patrick Castricone, Lori & Bill Slaman