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6pm – Doors open and entertainment provided by acclaimed musician Jennifer Ginther
6:30 – Pasta Dinner catered by Simply Fresh Catering
7pm – Play begins
$10 includes dinner and 2 cards
Additional cards just $1 each
No monetary prizes.
Seats are filling quickly as maximum attendance is 34.
Leave a message on Facebook or
Call the club and reserve your spot today! (586) 751-9560
Masks are required and all protocols will be enforced.

You have enough on your plate!
Let us do the cooking tonight!

REVISED TO ADD FROZEN ITEMS.

Just phone the club starting at 4pm, with your order, your ETA, and the make & color of your car.
Then we’ll meet you in the back lot with your order! Easy peasy! You can pay over the phone or in-person when you get here.
Hot & fresh Fish & Chips await your taste buds!

586-751-9560

Fish & Chips $10 – 2 pieces of delicious Hake!
Fried Shrimp $11
Baked Haddock $12

With all the fixings needed to enjoy a warm & filling
tummy-feast!

Frozen – to enjoy later! First come, first served:
Steak Pie – $8
Chicken Pie – $8
Fish Pie – $8
Fish Cake -$3 or 2 for $5

586-751-9560

Since it’s getting so chili out, we’re asking you all to phone the club starting at 4pm, with your order, your ETA and make & color of your car. Then we’ll meet you in the back lot with your order! Easy peasy! You can pay over the phone or in person when you get here.

Hot & fresh Fish & Chips await your taste buds!
586-751-9560

Fish & Chips $10
Baked Haddock $11
Fried Shrimp $12
With all the fixings needed to enjoy a warm tummy-feast!

586-751-9560

This Friday, not only will we have Baked Haddock,
we will now have Fried Shrimp!
The menu is as follows:

Fish & Chips (Hake) $10
Baked Haddock $11
Fried Shrimp $12
Fish dinners include: Chips, Mushy Peas, Coleslaw, malt vinegar, tartar sauce & ketchup.
Shrimp dinner includes: Chips, Mushy Peas, Coleslaw, malt vinegar, ketchup & cocktail sauce.

Fish Cakes: 1 for $3 or 2 for $5
Fish Pies: $5

Health & Safety rules will still be in place.

Looking forward to seeing you this Friday!

A new Executive Board was elected at this year’s                              Annual General Meeting.

A hardy congratulations to everyone! Thank you to the new,              thank you for staying on and thank you all for serving.

Please welcome your new:

President – Lori Monley

Vice President – Alan Thompson

Treasurer – Darrin York

Recording Secretary – Wendy Breinig

Membership Secretary – Marty Hunter

Hall Manager – John Jacobs

Newsletter Editor – Paul Boland

Building Manager – Marshall Rosquin

Entertainment Chairperson – MJ York

Ticket Chairperson – MJ York

Public Relations Chairperson – Lynne Farrar

We will also be posting individual Pictures and Bio’s, so that you can put a name with the face and know a little more about your team.  When the club gets up and running, we will also be wearing name badges, to help you recognize us as well.

This Friday, October 2nd,  4pm-7:30pm

Membership:

This rollout is for you, members-only! Though we won’t mind if you decide on several meals for your guests! And we welcome your feedback. Here’s how it will roll:

1. Take the street on the Northside of Kenny’s – Cromie Street
2. Come to the back of the Commonwealth Club parking lot.
3. You’ll be greeted there by a member of your new Executive Board to take your order.  For all to remain Socially Distant, we will come to your passenger window. Payment is made then by cash or charge. The board member will ask you to put your payment into the box they extend to you through your window.
4. You will be directed to a parking space for you to wait for your order.
5. We will then help you to back out, to drive by the Southside of the building, to exit onto Dequindre.

Each Hake dinner is $10 and includes:                                                                2 pieces of fried Hake                                                                                                 Chips                                                                                                                                  Mushy Peas                                                                                                        Coleslaw                                                                                                        Condiments:                                                                                                                              Malt Vinegar                                                                                                                          Ketchup                                                                                                                                    Tartar Sauce                                                                                                                  Utensils and a Napkin

We hope to see you there! Remember to share this with members who aren’t online, so they can enjoy it, too.

We’d like you all to pack the lot!!!

We thank you now, for your help with getting the club back up and running, along with your patience as we see what works and what doesn’t.