Lancaster February 2015 Country Club

Inside this issue:

President’s Message 2 Manager’s Notes Membership News 3 Spring Golf Offer

Food and Beverage Articles 4 Women’s Association News

Catering Corner 5 Member Rewards

Italian Buffet Night 6 February Sunday Brunch

Valentine’s Day Dinner 7

Steak Night Buffet 8 Pub Night Buffet

Winterfest Event 9

March Sunday Brunches 10

St. Patrick’s Martini Night 11

FEBRUARY HOURS OF OPERATION Brunch with the Bunny 12 Business Office Hours: Monday - Friday 8:00 am - 4:30 pm Member Advertising 13-15 Grillroom Hours: February & March Calendars 15-16 Club Re-opens Thursday, February 12, 2015 MONDAY - WEDNESDAY: Club Closed THURSDAYS: 11am - 8pm, serving Lunch & Themed Dinner Buffet Staff and Phone Extensions FRIDAYS: 11:00 am - 8:00 pm, serving Lunch & Dinner Club House (716) 684 - 3700 SATURDAYS: 4:00 - 8:00 pm, serving Dinner only SUNDAYS: 10:00 am - 2:00 pm, serving Brunch only Director of Catering Lisa Alessi ext. 13 Office Manager Lisa Buseck ext. 12 MARCH HOURS OF OPERATION GeneralManager MarkMaier ext.11 Office & Reservations Judy Jacobi ext. 10 Grillroom Hours: Main Bar Paul Adamczak ext. 28 MONDAY - WEDNESDAY Club Closed THURSDAYS: 11:00 am - 8:00 pm, Lunch & Dinner Grillroom Scott Schuldes ext. 21 FRIDAYS: 11:00 am - 9:00 pm, Lunch & Dinner Executive Chef Richard Obarka ext. 29 SATURDAYS: 9:00 am - 8:00 pm, Bkfst, Lunch & Dinner Grounds Super: Gary Powers 684-3725 SUNDAYS 1st & 8th: 10:00 am - 2:00 pm, Brunch only ProShop/TeeTimes (716) 683-1854 ext.22 SUNDAY 15th & 22nd: 9:00 am - 8:00 pm, Bkfst, Lunch & Dinner Head Golf Professional Mike Dziabo SUNDAY 29th: 11:00 am - 8:00 pm, Bunny Brunch & Dinner Asst. Golf Professional Brad Hill Pool (seasonal) (716) 206-0046 Dear Members of Lancaster Country Club,

For the last several years the Lancaster Board of Directors and staff have been working together to provide all members with an ever-improving experience; a greater return on the investment each of you have made as members of Lancaster Country Club. This effort of continuous improvement is important to all of us - not only to satisfy and fulfill the expectations of our current mem- bers, but also to position our Club as an attractive choice for prospective new members.

Each year at this time, the Board assesses the club's financial position and determines, based on several criteria, whether an increase in dues is necessary, and if a monthly operational assessment should be continued, increased, or decreased. The cri- teria that are evaluated for the upcoming fiscal year are: increases in the cost of health and property insurance, equipment needs, statutory wage increase (minimum wage,) and a projected inflation rate of 2.3% for 2015. All of these increases in oper- ating expenses are weighed against our current dues line. With that in mind, we have approved a monthly dues increase of $10.00 for Primary and Social members and $2.00 for Associate Spouses; as well as the continuation of the monthly operating assessment of $35.00 per month for golf members and $20.00 per month for social members.

We are very sensitive to everyone's financial concerns. We believe that your trust in the leadership of the Club has not been misplaced; the improvements that you see on the course, in the building and in our equipment are proof that the Board and staff are creating a significantly improved Club experience. But you can help, too! As we reach our membership goals, the need to impose assessment decreases. Please reach out to your friends, family, and associates and invite them to join your club. Or simply provide us with contact information and we will invite them on your behalf.

With the 2015 season almost upon us, you and your guests will soon have the opportunity to enjoy the remodeled Clubhouse, and shortly thereafter, the improvements on our beautiful golf course. Lancaster Country Club is your club - a private club to be proud of. Help us show it off!

Thank you for your commitment to Lancaster Country Club.

Your Lancaster Board of Directors

Manager’s Notes by Mark Maier Welcome back to your newly updated club! We’re excited to show you and tell you about the many changes that took place during our January closing. But first, I would like to give our sincere thanks to Henry Bourg who has been instrumental in the refinancing process that made this renovation project possible. We also extend much gratitude to House Chair Rich Lund for volunteering his time to participate in the planning of the Clubhouse renovation. When you enter the club you will first notice the fresh new décor. You will see that the coatroom was relocated and office space added to the main office. The Lobby, Cayuga Room, Grillroom, and bar area have a sharp new look that we think you and your guests will admire. Special thanks to our members, Liz Reilly Meegan, Brian, Dave, and Ted Kulbacki, Perry Costa, and Dave Wienckowski (Karen Lund’s father) for the beautiful job they have done! In addition, much thanks to our staff, Mark D. (Maintenance,) Tom D. (Grounds,) and Matt W. (Halfway House,) for their major roles in the renovation. The new kitchen equipment was installed after a deep cleaning and painting, but we’ve made some internal changes as well. As a General Manager, building a strong management team is high priority. The many positive comments we received about our staff as a result of our recent Member Survey supports my belief that we have some of the best talent around. Together with the Board, the responsibility to ensure that we are using these skills and experience to the best advantage of the club, in the most cost - effective way, lies squarely on our shoulders. Some of our less positive survey comments pointed to a need to restructure our culinary team. Again, our goal has been to provide a balance of necessary skills and coverage while maintaining quality, consistency, and cost management. I would like to thank Food and Beverage Director Richard Obarka for his efforts and success in the F & B position over the past two seasons. Richard graciously left his duties as Sous Chef when he was most needed, but always longed to return to the kitchen. We would like to welcome him back as Executive Chef with our congratulations and appreciation. I would also like to introduce a new member of our team, Scott Schuldes, who has taken over the Food and Beverage Direc- torship. We welcome Scott, who comes to us with many years of country club F & B management experience, as detailed in his bio on page 4 of this newsletter. Lastly, I would like to thank Chef Warren Drew for his many years of dedication to Lancaster Country Club, and wish him all the best in his future endeavors. He has been a great friend to employees and members alike and will be missed! Please endeavor to keep an open dialogue with me, Scott, Lisa, Paul, and Richard while we fine-tune your dining experience at LCC. We’re looking forward to seeing you! MEMBERSHIP NEWS Please join us in welcoming these new members to Lancaster Country Club: Len and Mary Jane Cislo Thank you to Dennis Sommer for the referral! Jon and Stephanie Mateczun Thank you to the following members for their referrals in January: Dennis Sommer, Al Thiemke

Spring2015Golf Membership Offer Exclusive, limited-time offer On behalf of the Board of Directors and the Membership of the Lancaster Country Club, you are invited to join us in Membership If you take advantage of this special invitation, you will enjoy the following benefits: No Initiation Fee No Dues until June 1, 2015 No Food & Beverage Minimum until June 1, 2015 No Assessment Prior to June 1, 2015 Full Club Privileges upon signing agreement Three (3) Complimentary Guest Passes in 2015, 2016, and 2017 Club Credit Value Pack which includes a 2015 Season Cart Pass (for one person) and the following Club credits:

Complimentary Entry into the following events: ABCD Opening Scramble Your choice of one (1) of four (4) Couple’s Nights Out March 13th Martini Night for two people One Free (1) Golf Lesson 18-hole Guest Pass for three (3) players Plus discount coupons for these events: $25 off Men’s or Ladies’ Member/Member $50 off Men’s Two - Day Invitational $50 off Men’s or Ladies’ Fall Harvest $30 off Men’s or Ladies’ League Yearly Fee $25 off your choice of one (1) of three (3) Guest Days $25 off Buyers Club Fee for one (1) year Extend your membership to December 31, 2018 and receive a complimentary 2016 Individual Season Cart Pass! Refer a new Golf member and receive a complimentary 2015 Individual Season Cart Pass, Three (3) Guest passes per year for 2015, 2016, and 2017, and participation in all three levels of our member Loyalty Lottery!

Expiration Date: January 15, 2015

Authorized By: ______Mark A. Maier, General Manager Dear Members, I have just completed my fourth year at Lancaster Country Club. I was Sous Chef for the first two seasons, and then assumed the role of Food and Beverage Director for the past two. I have enjoyed the position of F & B Director and wouldn’t trade the experience. I greatly enjoyed the daily member interaction; whether discussing food and beverage, family and daily events, or the great game of Golf. That being said, my true passion in life has always been cooking. As a chef for almost 13 years, the kitchen is my home. I have designed hundreds of menus in my career, many here at LCC. I welcome the opportunity to again welcome the returning membership and guests in my chef coat! My goal is to continue to work with staff to produce the best, most consistent product possible. I am truly proud to be a part of something so exciting and fresh. LCC is a great club, but I honestly feel that the best is yet to come, and I feel privileged to be a part of it. I look forward to February 12th when the Clubhouse renovations are unveiled. It will be great to see you all, and I thank you for your faith in me. Taking my position will be Scott Schuldes, who is very experienced in all aspects of food and beverage. Scott, Lisa, and I will work together to ensure that an already great experience only gets better! Rich

F&B NEWS by Scott Schuldes It’s Good to be Back Home!!! A handful of you may remember me. I have a history with Lancaster Country Club that dates back to the early 1980’s. While putting myself through college I worked right here washing dishes, shining golf shoes, clearing tables, serving dinners, and learning from former Club Manager Sue Morgan Iudice. She guided me into the Food and Beverage industry and was a woman to look up to. She gave me words of wisdom which I still use to this day. Over my career I have worked at Brierwood Country Club, Country Club of Buffalo, East Aurora Country Club and the Saturn Club. I even managed the Clubhouse here at LCC from 1996-1997. As luck would have it, the timing was ideal, and here I am, excited and very happy to be back. The club may look a lit- tle different and there are many new faces, but to me it feels like home. On a more personal note, I have lived in Western New York all of my life. I am married to my wife Cindy for almost 25 years now. She works in the dental field at a local dental office. We have two children. Adam is 20, a volunteer firefighter, college student, and an E.M.T. for a local ambulance company. Our daughter Jillian is 16, a high school sophomore, learning to drive, and trying to figure out what her future holds. I want you to know that it is my personal goal to meet and exceed all of your expectations. So please remember my door is always open for your requests, concerns, and any conversa- tions you wish to have. I am looking forward to meeting each and every one of our members and their families.

Women’s Association News by Lynn Ineson The ‘new and improved’ clubhouse will be open soon and I know we are all excited to see the renovations and what is new. The Women’s Association has also been busy working on how we can ‘improve’ and earlier this month we issued our first ever survey to solicit your feedback and ideas. I am excited to share with you that we had a response rate, of roughly 50% which we are very pleased with. We re- ceived candid feedback and great suggestions on what you like about the Association, the golf events, ideas for what events you would like to see as well as ideas for improvement. We’ll be sharing the results of the survey with Association members over the coming days. Given the amount of feed- back and comments we received, it will take some time for us to organize and prioritize your suggestions. We ask your patience as we develop and prioritize our plans for 2015 based on your feedback. We hope to see you at the club at the Thursday night theme dinners they have planned in the month of February. And don’t forget to check your e-mail in the coming days for the survey results. Hello members! Lancaster CC is hosting Tony and Tina’s Wedding this spring. You are welcome to join the fun interactive event. Please read the information below. Also, remember that February 22nd is our first Winterfest starting at noon. We are hopeful that Mother Nature will be on our side. Please call for reservations to join this family friendly event!

Tony N Tina's Wedding February 28 & March 7 & 21, 7:00 PM Lancaster Country Club 6061 Broadway, Lancaster, NY 14086 The Theatrical performance of Tony n' Tina's Wedding satires an Italian-American wedding in which the audience participates in all aspects of this fictitious event. You will toast the Bride and Groom with Champagne, enjoy an Italian Buffet Dinner, a piece of Wedding Cake, participate in the Bouquet and Garter toss and dance to the music of Donny Dulce and Fusion. There are many other surprises in store for you throughout this raucous evening includ- ing: The Sacred Dance Of the Waiters, An impromptu performance by Tony’s Father's (Stripper) Girlfriend, A drunken Priest, Bickering Family members, and you never can tell when the Pregnant Bridesmaid will go into labor! For Tickets: Call 716-633-4355 or online at www.AATC.net. Six or more receive Group rate ($3.00 off) Mention that you are a member of Lancaster Country Club and get $1 off your ticket (Up to five.) Dinner is included with the ticket cost

YOU COULD WIN A SEASON CART PASS, A VALUE PACK OF GIFT CERTIFICATES AND DISCOUNT COUPONS*, OR A FLAT SCREEN TELEVISION! Here’s how the Member Rewards program works -

1. Attend a qualifying social event at Lancaster Country Club. February 12 Italian Buffet Night February 19 Steak Night February 22 Winterfest February 26 Pub Night LOOK FOR THIS March 13 St. Patrick’s Martini Night LOGO ON FLYERS FOR EVENTS March 31 Cigar Night THAT QUALIFY! April 24 Wine 101 Other events to be announced

2. For each Adult buffet or Adult event admission purchased on your member charge you’ll receive one (1) chance for our end-of-year prize drawing. *Value Pack contains free or reduced price admission to 2016 Premier Golf and Social events, $100 Dining Room credit, One month Food Minimum waiver, Buyer’s Club discount, A foursome of Golf, and more! This program is sponsored by the LCC House Committee THURSDAY, FEBRUARY 12th, 5:00 - 8:00 PM $22.00++ per Adult, $12.00++ Children 4-10, under 3 no charge 5:30 - 6:30 Complimentary Wine Tasting, Beer, & Soda Signature Cocktail: Sgroppino - (Vodka, Prosecco, and Lemon Sorbet) Displayed Cheeses, Charcuterie, pickled Vegetables, Olives and crusty Italian Bread Arancini with Marinara served at each table Soup and Salad Bar featuring Italian Wedding Soup Buffet Spaghetti all' amatriciana, Large Meatballs, Peas and Prosciutto Chicken Parmesan, Swordfish Puttanesca Pork Milanese (thin breaded pork cutlets, fresh lemon, tomatoes, arugula, olive oil, shaved pecorino) Roasted Broccoli with Lemon and shaved Pecorino Pasta Station Seafood, Meats and Vegetables with Mezze Penne and and Sweet Red Tomato and Alfredo Sauces Dessert Cannoli and Tiramisu served with Coffee and Tea Each Adult buffet purchase qualifies for one (1) ticket in our end-of–year Member Rewards drawing! GUESTS WELCOME! RESERVATIONS: 684-3700 HOSTS: DON & COLEEN MAULUCCI

FEBRUARY 15, 2015 SUNDAY BRUNCH 10:00 AM - 2:00 PM ADULTS $19.00++, CHILDREN 4-10 $11.00++

TOASTER STATION BUFFET Pastries, Muffins, Bagels with jams, jellies Double-smoked and patties Amish butter Hash Browned Potatoes Yogurt with Granola and fresh Berries Petite Salmon en croute with Brie and Dill Sliced Melon Chicken Piccata Chicken Fried Steak with Sausage Gravy OMELET AND EGG STATION Roasted Vegetable Quiche Eggs made to order - various ingredients Seafood Pasta: Baby shells and bay scallops WAFFLE STATION shrimp, truffle, cream, tomato and peas Fresh Made-to-order Waffles with Berries Whipped Cream, Syrup, and Butter Note: The Club is only open from CARVING STATION 10:00 am - 2:00 pm today Serving Brunch. Pit Ham with Red Eye Gravy No other menus will be available. Carved Turkey Breast with Pecan glaze Reservations: 684-3700 ext 11 Valentine's Day Dinner Live Music by Jazz Duo Kathy & Andy Saturday, February 14, 2015 Dinner served 5:00 - 9:00 pm

First Entrées

Baked French Onion Soup topped with imported Includes choice of Caesar Salad, Chef’s Salad, or cheeses, and baked until golden. 4.5 / 6 Shrimp Corn Chowder

Shrimp Cocktail - Colossal Gulf Shrimp, with Chicken cocktail sauce, and lemon. 13 Spiced Airline Chicken Breast served with Banana Peppers - Fontina, Fontinella, Parme- roasted Sunchoke and Israeli Cous Cous san, Mozzarella, and Ricotta filled wax pep- pers, crème fraiche and crostini. 13 salad. 25

Clams Casino - Bacon, Bell Pepper, Onion, Scallops chopped Middleneck Clams, Panko, drawn butter, fresh lemon. 1/2 dozen 9, Dozen 14 Seared diver Scallops served with Corn Maque Choux, and Shoestring Potatoes. 34 Foie Gras - Hudson Valley Foie Gras, Brioche, macerated Figs, Micro salad. 15 Veal Egg Roll - Crispy Wonton, pulled Duck, Onion Cabbage, Carrot, Pepper, Wasabi dip, Soy Frenched Veal Chop, Asparagus, Lobster, sauce. 10 Sauce Béarnaise, served with Truffled Mashed Potatoes. 40 Salmon - Crispy skin Salmon, braised Napa Cabbage, Cracked Mustard. 12 Rack of Lamb Appetizer for Two - Gulf Shrimp, Egg Roll, Moussaka, Sunchoke puree, Curry oil 36 , Salmon, and Stuffed Banana Pepper. 16 Filet Mignon

Dinners for Two Grilled Beef Tenderloin, Lobster Fricassee, and Asparagus. 39 Includes choice of Caesar Salad, Chef’s Salad, or Shrimp Corn Chowder Surf and Turf Surf and Turf Petite Filet and Lobster Tail, served with Two petite filets and Lobster Tails, served with Asparagus and Truffled Mashed Potatoes. 44 Asparagus and Truffled Puree 80 Halibut Veal and Scallops Sliced Veal Rib Chop, seared Scallops, Sauce Alaskan Halibut filet, Lobster Fricassee, and Béarnaise, served with Asparagus and Truffled Shoestring Potatoes. 35 Mashed Potatoes. 67

Rack & Halibut Lobster Tail Roasted Rack of Lamb, seared Halibut, Broiled South African Lobster Tails, served Sunchoke puree served with Asparagus and with drawn Butter and Lemon 50/95 Shoestring Potatoes. 64 No other menus will be served this evening. Thank you. THURSDAY, FEBRUARY 19, 2015 SERVED 5:00 - 8:00 PM

HOSTS: JOE & DONNA BIALECKI

MENU All entrees come with selection of House Caesar Salad or French Onion Soup and choice of Potato (Au , Baked Russet or ) plus Amuse Bouche, a Smoked Salmon spread with Cream Cheese and herbs served with Crostini STEAKS STEAK AU POIVRE - Pepper crusted Strip Steak, sautéed spinach, mushroom caps, Brandy pan sauce, 10 oz / 28, 12 oz / 33, 16 oz / 38 HAPPY HOUR 5:30 - 6:30 PM FLAT IRON STEAK - Roasted corn Maque Choux with herbed butter 24 FLANK STEAK - Sliced spiced plate steak, chimichurri, warm roasted corn and Complimentary Beer, Wine, & Soda tomatillo salad, served with a fresh tortilla. 23 FILET MIGNON - Lobster and Saffron Fricassee, 6 oz / 35, 8 oz / 37, 10 oz / 39 Wine and Brandy Tasting STEAK PIZZAIOLA - Boneless Rib Eye Steak capers, onion, peppers, garlic Featured Wine Specials demi-glace, sautéed mushroom caps 28 by the glass and bottle STEAK PIE - Hearty Beef Stew with Peas, potatoes, mire poix, and corn, crowned with a savory short dough crust. 18 GUESTS WELCOME! RESERVATIONS: 684-3700 ext 10

Appetizers Bacon Artichoke Dip, Crusty bread Stations Thursday, February 26, 2015 5:00 - 8:00 PM House breaded , Cheese Curd, roasted onion demi-glace, fresh chives 5:30 - 6:30 PM - Complimentary Beer Tasting, Wine, & Soda $22.00++ per adult, $12.00++ per child 4-10, 3 & under N/C Po’ Boy Fried Oysters, Kim Chi, spicy Remoulade, Guests Welcome! with tomato and pickle RESERVATIONS: 684-3700 Short Rib Sandwich HOSTS: Greg & Lisa Eisensmith Guinness braised Short Ribs, Pub sauce, Cheese Fondue, onion marmalade, crispy

Buffet Beer Soup: Stout and pilsner Beer, aged Wisconsin Cheddar, crusty bread, and scallion

Fried Cauliflower with Lemon Caper Vinaigrette

Pit Chicken Wings, Fried and Grilled served with celery and carrots (sauce is a mixture of garlic butter, BBQ and hot sauce, crumbled blue cheese)

Beer battered Walleye with Tartar sauce, Garden Pea puree, olive tapenade, lemon Dessert Peanut Butter and Porter Ice Cream Cake, and Stout Sticky Buns Sunday, February 22, 2015, Noon to 4:00 PM Lancaster Country Club’s FIRST EVER

STAYTOASTYWITH SNACKSBYTHEFIRE! HOT COCOA WARM CIDER KETTLE CORN ADULTS: 21.00++ per person BAVARIAN PRETZELS KIDS: 12.00++per child 4-10 HOT DOGS & HAMBURGERS TOAST MARSHMALLOWS TO Bring your own MAKE YOUR OWN S’MORES! Saucer or Tube and join the fun! Come in from the cold at LET’S GO 2:00 pm for a heartwarming SLEDDING! BUFFET! Hearty Vegetable Soup Be Creative! Bring a Macaroni and Cheese funny hat, moustache, Meatloaf, with Mashed crazy glasses...Whatever you need to make the Potatoes and Gravy coolest snowman and Fried Chicken you could win a prize! Peas and Carrots SNOWMAN BUILDING CONTEST HAYRIDES

GUESTS WELCOME! 684-3700 ext 10 SKATING AND SNOWSHOEING HOSTS: KATHY JERZEWSKI & RICH LUND

THIS EVENT IS WEATHER DEPENDENT—LET IT SNOW!!!!! March 1, 2015 March 8, 2015

TOASTER STATION TOASTER STATION Assorted Pastries, Muffins, and Bagels, Assorted Pastries, Muffins, and Bagels, served with Amish Butter, Jams and Jellies served with Amish Butter, Jams and Jellies Yogurt with Granola and fresh Berries Yogurt with Granola and fresh Berries Sliced Melon Sliced Pineapple Salad of Black Plum, Peach, Arugula, and Feta with Grilled and chilled Vegetable platter White Balsamic and garnish Smoked Salmon with Caviar Smoked Salmon with Caviar OMELET AND EGG STATION OMELET AND EGG STATION Made-to-Order Eggs and Omelets Made-to-Order Eggs and Omelets with a variety of fillings and toppings with a variety of fillings and toppings CARVING STATION CARVING STATION Leg of Lamb with Mint Chimichurri Pepper crusted Beef Strip Loin au Poivre Roast King Round Pork Loin

BELGIAN WAFFLE STATION FRENCH TOAST STATION Made-to-order Belgian Waffles with Berries, Made-to-order French Toast with Berries, Whipped Cream, Syrup, and Butter Whipped Cream, Syrup, and Butter

BUFFET BUFFET Stuffed Steamed Artichokes Eggs Benedict Potato Pancakes Lobster Benedict Bacon and Sausage Ham and Bacon Corn Maque Choux Fried Chicken Grouper Escabeche Silk and Satin Pasta Roasted Chicken Crab Legs served with drawn Butter and fresh Lemon Pasta Bolognese Brunch includes Coffee, Tea, Fruit Juices, and Milk Brunch includes Coffee, Tea, Fruit Juices, and Milk

Adults: $19.00++, Children: 4-10 $11.00++ Adults: $19.00++, Children: 4-10 $11.00++ Children 3 and under: no charge Children 3 and under: no charge

SERVED 10:00 AM - 2:00 PM GUESTS WELCOME RESERVATIONS: 684-3700 6:00 - 7:00 PM Complimentary Shamrock-tinis Guinness on Tap, Green Beer and Select Wines

Friday, March 13, 2015

Live Entertainment by the Cairde Duo 6:00 - 9:00 pm

Irish Buffet $20.95++ per person, served 5:00 - 8:00 PM MENU: HOSTS: PAT & Soup and Salad Bar featuring BETTY LOGUE Potato Leek Soup, Irish and GUESTS Corned Beef, Cottage Pie, Coddle, WELCOME! Boxtie Potatoes, ( with Spring Onion) RESERVATIONS: Seared Arctic Char with Dill Cream Sauce 684-3700 , Battered Sausage, Mushy peas Dessert: Guinness Cake and Blarney Stone Bars

Bourbon and Vodka Tasting Gift Pack of Cigars 6:00 - 7:00 PM Dinner Menu Chef Salad with Honey Vinaigrette Char-broiled NY Strip Steak with sautéed mushrooms and onions Whipped Yukon Potatoes Steamed Broccoli with Cheese Sauce Dessert: Key Lime Pie served with Coffee and Tea

$59.00++ per person

Cash Bar Available GUESTS WELCOME! TUESDAY, MARCH 31 Reservations: 684-3700 6:00 PM HOSTED BY CRAIG AND ALEX LINDAUER BRUNCH WITH THE BUNNY

SUNDAY, MARCH 29, 2015 11:00 AM – 2:00 PM

EASTER EGG HUNT, ACTIVITIES AND CRAFTS Live Magical Entertainment by: Magician Michael Joseph AND A VISIT FROM THE EASTER BUNNY!

Adult Buffet Menu Children’s Buffet Menu Buffets Include Coffee, Tea, Fruit Juices and Milk Buffet Soup and Salad Bar Scrambled Eggs with Cheddar Cheese featuring Salad Bar with Rolls and Butter Bacon and Sausage Roasted Red Pepper and Portobello Bisque Hashed Brown Potatoes Buffet Breakfast Pizza Assorted Pastries and fresh Fruit Mini Hamburgers Feta, Tomato and Spinach Quiche Chicken Nuggets Bacon and Ham French Toast Sticks Creamy Potato Casserole Fresh Fruit Salisbury Steak Cheese Lasagna Dessert Crème Brulee French Toast Cupcake Decorating with frostings and toppings Fried Chicken with Honey drizzle Rice Krispie Treats

Reservations required: 684-3700 SCOTT E. METZGAR Cell: (716) 998-3831

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DAVID MILLER AGENCY Defensive Driver Course

All drivers who complete a New York State Certified Defensive Driver Course will save 10% on their Liability, Personal Injury Protection and Collision Insurance for THREE YEARS and may reduce up to FOUR POINTS on their driving record.

Cost per student is only $35.00. The course requires student participa- tion with an informative workbook and three safety educational vid- eos. No formal testing is required.

Call now 716-352-1487 for class schedule and availability. [email protected] 864-8930

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Marty & Michelle Monaco, owners since 1988  [email protected] Let Us Handle Your Insurance Claim Mechanical and Frame Repair AUTO COLLISION 3117 Walden Avenue, Depew, NY 14043 SPECIALISTS (716) 683-3888 FAX (716) 683-6147

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Lancaster Country Club 6061 Broadway Lancaster, NY 14086 Phone 716-684-3700 Fax: 716-684-8472 www.lccny.com

Lancaster Country Club Board of Directors Patrick Logue ….……………….President Robert Costrino ……....Vice President Edward Stanek …………....…Secretary Norm Piotrowski………………Treasurer Albert Broadbent Henry Bourg Richard Lund, Jr. William Schutt Joseph Zdarsky