The Zonta Club of Naples is a local chapter of Zonta International. It was founded on June 1, 1973, and in 2010 we will proudly celebrate 37 years of outstanding community service. We are comprised of business executives and professionals who are loyal to the same inspired goals of service and world understanding. Zontians commit hundreds of thousands of service hours and millions of dollars to a wide range of community services that strengthen and improve the well being of women and address the mission of Zonta International, though projects such as:

• Empowering girls through educational assistance.

• Supporting shelters for survivors of domestic violence.

• Establishing microcredit programs to help women start small businesses.

• Informing and encouraging women facing cultural and linguistic barriers about the early detection, diagnosis, and treatment of breast cancer.

• Sponsoring Z Clubs and Golden Z Clubs for high school, college and university students.

The Zonta Club of Naples holds business luncheon meetings on the first Tuesday of each month at
the Hilton of Naples, 5111 Tamiami Trail North, at 12 noon, with fellowship beginning at 11:30 a.m.
To make a luncheon reservation, call Bernie Garabed at (239) 571-2466.

Luncheon Menu for 2010-2011

September	Ravioli Florentine with ham OR vegetarian alternative
October	Mustard glazed pork poin OR fruit platter alternative
November	Grilled lemon breast of chicken, fingerling potatoes, haricots verts, cherry tomatoes, kalamata olive sautee, lemon aioli OR vegetarian alternative
December	Prime Black Angus Tenderloin, chef choice vegetables, Yukon gold mashed potatoes, thyme reduction OR fruit platter alternative
January	Teriyaki glazed salmon, Asian vegetable salad, scallion infused jasmine rice OR vegetarian alternative
February	Grilled breast of chicken, vegetable bouquetiere, herbed roasted fingerling potatoes, honey bourbon glaze OR fruit platter alternative
March	Grilled flank steak, vegetable ratatouille, baked basmati caramelized onion brown sauce OR vegetarian alternative
April	Herbed crusted breast of chicken, macaroni-gorgonzola gratin, tomato basil sauce OR fruit platter alternative
May	Garlic rubbed pork tenderloin, baby vegetables, sweet potato country mash, rosemary red wine reduction OR vegetarian alternative
June	Mixed greens with salmon, avocado, mandarin orange, hearts of palm, roasted bell pepper and citrus vinaigrette OR fruit platter alternative

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