Thomas J. Kavanaugh VFW Post 2290

06/06/2026

The Normandy landings were the landing operations and associated airborne operations on 6 June 1944 of the Allied invasion of Normandy in Operation Overlord during the Second World War. Codenamed Operation Neptune and often referred to as D-Day (after the military term), it is the largest seaborne invasion in history. The operation began the liberation of France and the rest of Western Europe, and laid the foundations for the Allied victory on the Western Front.
Sourse Wikipedia
Photo Library of Congress

05/25/2026

05/24/2026

05/22/2026

05/16/2026

Armed Forces Day is celebrated annually on the third Saturday of May to honor and recognize the men and women currently serving in the U.S. military. It falls on Saturday, May 16, during National Military Appreciation Month.
Thank you to all those serving 🇺🇸

05/11/2026

We are going to miss everyone for the summer while the kitchen staff takes a long-awaited break. However, Chef Mark has put together another menu that will knock your socks off!

First up is Roast Beef and gravy. This has been a staple of the VFW since the chef was a young child and is a favorite of everyone. The plate of thinly sliced roast beef with mashed potatoes and gravy will melt in your mouth. You can't beat this dinner for under $20 bucks including tax.

Next up are a 1/2 Rack of Baby Back Ribs. Enjoy this meal with your choice of potato and a vegetable. Get ready to lick your fingers clean from the sweet BBQ glazing.

Our fish this week is Honey-Glazed Salmon. This is another favorite for our fish lovers. Again, your choice of potato and a vegetable.

Last up is the Prime Rib. We have been selling out the last few weeks so come early enough if you wish to enjoy a nice slice of beef.

Our soup this week is Beef Barley which is our number one top seller.

We wish to extend our thanks for everyone coming out and making it a wonderful season this year and look forward to even a better one next year! See you all the Friday after Labor Day!

05/03/2026

Friday's weather is going to be nice, so why not get out for a Mother's Day dinner for half the price as Sunday? Chef Mark has really done it up this week with some of his best entrees.

The chef's Boneless Short Ribs will melt into your mouth since they are slowly braised in red wine which the chef turns into a rich demi-glaze sauce. Your choice of potato for this meal, but the chef recommends his garlic mashed potatoes with a little demi-glaze over them.

Next up is a Roasted Cornish Hen. The hen is stuffed with the chef's homemade stuffing and is plated with mashed potatoes and the vegetable of the day. The hen and potatoes are then covered with the chef's gravy with mushrooms.

There will be two different choices this week for our seafood entree. The chef with be making Shrimp Scampi which has a wonderful Lemon-garlic creamy sauce which will be over linguine. This dish also comes with garlic bread for dipping.

The next seafood dish is Breaded Fried Shrimp. This entree is paired with the Chef's rice pilaf and the vegetable of the day. This is a real value priced dinner for those watching their budget.

The soup of the day is Minestrone.

There will only be one more Friday Night Dinner after this Friday, so come on out and support us before we go into the summer season.

04/26/2026

There are only two more Friday Night Dinners at the VFW until fall, so come on out for our Cinco de Mayo celebration this week. Chef Mark has put together a couple fantastic menu items to please your palate.

How can you not like three soft corn tacos with one of each beef, chicken and shrimp? This entree comes with sides of lettuce, tomato, onion, cheddar, rice and refried beans. Oh yeah, you also get sour cream and guacamole! I think the chef is going to have a hard time fitting all this on the plate this week. This is truly a belly buster.

Don't feel like tacos? How about trying the chef's Chicken Fajitas. Strips of white chicken meat are marinated and sautéed with peppers and onions with the chef's fajita spices. This comes with four flour tortillas, so you can make your own wrap. Just like the tacos, it comes with sides of lettuce, tomato, onion, cheddar, sour cream, guacamole, rice and refried beans.

The fish entree this week is Stuffed Flounder. A tasty stuffing made with crab and shrimp is sandwiched between two pieces of flounder which is then broiled to a nice golden color. Your choice of potato and the vegetable of the day accompanies this entree.

Of course, there is always Prime Rib on the menu. Come early before we run out because once it's gone, you may have to settle for something else.

Our soup this week is Chicken Noodle.

There will only be two more Friday Night Dinners at the VFW until we resume again after Labor Day. We hope to see all of our patrons before then.