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June 26th-30th

Available While Supplies Last

 

Antipasto Salad  Rotini pasta, genoa salami, capicola, banana peppers, red onion & basil and tossed in a cayenne vinaigrette.

 

Steak Stir-Fry  Shaved ribeye, snow peas, broccoli, carrots, onion & sushi rice topped with garlic soy sauce and chopped Fresno peppers.

 

Fried Perch Dinner  Fried perch golden brown and served with fries, slaw and tartar.

 


 

****PLEASE DONT FOGET TO JOIN US FOR NEW MEMBER MIXER TRIVIA MONDAY JUNE 20TH FROM 6-8 PM. We are excited to have our very own Shannon Kerns as MC for the evening. This is always so much fun, come join us. We look forward to playing with you!!!


 

 

NBYC Hours of Operation:


Kitchen

Mondays 5pm-9pm

Thursdays, Fridays 5pm-10pm

Saturdays and Sundays Noon-10pm


Bar

Mondays, Thursdays and Fridays 5pm-Midnight

Saturdays and Sundays Noon-Midnight



 

 



NBYC Hours of Operation:


Kitchen

Mondays, Thursdays and Fridays 5pm-9pm

Saturdays and Sundays noon-9pm


Bar

Mondays, Thursdays and Fridays 5pm-11pm

Saturdays and Sundays noon-midnight