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