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Holy Week Lunches

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Lunch is served from 11:00-11:45am and again from 12:30–1:15pm in the Fellowship Hall.

Option 1: Salad Bar ($7)

Served daily with choice of iced tea or water and a dessert.

Fresh garden greens served with cold salads, fresh fruits and vegetables, and homemade dressings. Includes baked potato and soup.

Option 2: Hot Meal ($7)

Served with choice of iced tea or water and a dessert

Monday, April 15

Shrimp primavera with crimini mushrooms, zucchini, carrots, and sun-dried tomatoes baked in a pesto cream sauce with penne pasta. Served with apple and cranberry salad with lemon poppyseed dressing and rolls. 

Tuesday, April 16

Pot roast with roasted red skin potatoes, baby carrots, and a medley of broccoli florets, yellow squash, and red peppers strips; served with cornbread.

Wednesday, April 17

Fried catfish with homemade hushpuppies, coleslaw, scalloped potatoes, and rolls.

Thursday, April 18

Pork tenderloin served over rice with tomato sauce; served with spinach salad with mandarin oranges, toasted almonds, sliced red onion, balsamic vinaigrette, and rolls.

Dessert

Monday: Key Lime Bistro
Tuesday: Apple Dumpling
Wednesday: Strawberry Shortcake
Thursday: Ultimate Chocolate Cake

Lunch is served from 11:00-11:45am and again from 12:30–1:15pm in the Fellowship Hall.

Option 1: Salad Bar ($7)

Served daily with choice of iced tea or water and a dessert.

Fresh garden greens served with cold salads, fresh fruits and vegetables, and homemade dressings. Includes baked potato and soup.

Option 2: Hot Meal ($7)

Served with choice of iced tea or water and a dessert

Monday, April 15

Shrimp primavera with crimini mushrooms, zucchini, carrots, and sun-dried tomatoes baked in a pesto cream sauce with penne pasta. Served with apple and cranberry salad with lemon poppyseed dressing and rolls. 

Tuesday, April 16

Pot roast with roasted red skin potatoes, baby carrots, and a medley of broccoli florets, yellow squash, and red peppers strips; served with cornbread.

Wednesday, April 17

Fried catfish with homemade hushpuppies, coleslaw, scalloped potatoes, and rolls.

Thursday, April 18

Pork tenderloin served over rice with tomato sauce; served with spinach salad with mandarin oranges, toasted almonds, sliced red onion, balsamic vinaigrette, and rolls.

Dessert

Monday: Key Lime Bistro
Tuesday: Apple Dumpling
Wednesday: Strawberry Shortcake
Thursday: Ultimate Chocolate Cake

Lunch is served from 11:00-11:45am and again from 12:30–1:15pm in the Fellowship Hall.

Option 1: Salad Bar ($7)

Served daily with choice of iced tea or water and a dessert.

Fresh garden greens served with cold salads, fresh fruits and vegetables, and homemade dressings. Includes baked potato and soup.

Option 2: Hot Meal ($7)

Served with choice of iced tea or water and a dessert

Monday, April 15

Shrimp primavera with crimini mushrooms, zucchini, carrots, and sun-dried tomatoes baked in a pesto cream sauce with penne pasta. Served with apple and cranberry salad with lemon poppyseed dressing and rolls. 

Tuesday, April 16

Pot roast with roasted red skin potatoes, baby carrots, and a medley of broccoli florets, yellow squash, and red peppers strips; served with cornbread.

Wednesday, April 17

Fried catfish with homemade hushpuppies, coleslaw, scalloped potatoes, and rolls.

Thursday, April 18

Pork tenderloin served over rice with tomato sauce; served with spinach salad with mandarin oranges, toasted almonds, sliced red onion, balsamic vinaigrette, and rolls.

Dessert

Monday: Key Lime Bistro
Tuesday: Apple Dumpling
Wednesday: Strawberry Shortcake
Thursday: Ultimate Chocolate Cake

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