
Shop locally. Save locally.

















Saturday, April 4 1pm

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Shop locally. Save locally.

















Saturday, April 4 1pm



Central Park 215 North Street Bring the whole family for the annual Easter egg hunt! Meet the Easter Bunny in person, and get some photos! While you’re uptown, enjoy some of the great food and unique shopping opportunities o ered by our local businesses before or a er the hunt. Our thanks to the Bellevue Eagles for sponsoring our Easter Egg Hunt!








Saturday, April 4 2pm





Clyde Community Park 246 South Street Everyone is welcome to join us. Come out, hunt for eggs, and have a chance to win prizes, too!















































(Just turn west on West Maple o Main Street!) OPEN Mon-Sat 10am-12am, Sun Noon-11pm



















CLYDE EAGLES 2291
4-10pm
May 31, 2026
Membership & guests only.
1120 S. Main • Clyde, Ohio 419-547-9950





Doors open at 1:30pm; bingo at 3pm. Buy tickets now! $50 each. Food, cash bar, raffles, 50/50, and more. Public welcome!
April 11
Doors open at noon. Food, raffle, 50/50. Public welcome!
April 26
Reserve your table now!
NOW ACCEPTING NEW MEMBERS!
Age 18 Plus


“1st Friday” All-You-Can-Eat Fish Fry, 4pm
“2nd Saturday” Prime Rib Dinner
“4th Thursday” BBQ Rib Dinner
Thursdays 89¢ bone-in wings

CALL FOR HALL RENTALS!

Check out our Facebook page for line dancing dates!




“Build Your Own Pizza” every Sunday, Tuesday, Thursday, & Friday
Need to raise money for your charity? Ask about our Fundraiser Packages!
6pm in the Social Room. Win cash prizes!
CLUB HOURS: Sun-Mon 10am-10pm Tues-Thurs 7am-10pm Fri-Sat 7am-1am
KITCHEN HOURS: Sun-Thurs 8am-8pm Fri-Sat 8am-9pm



HEY, NON-MEMBERS, COME CHECK US OUT, AND RECEIVE 50% OFF ANY APPETIZER! With this ad. Not valid for appetizer basket. Expires 04-30-26.


















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• Vegetable oil spray




• 1 lb. breakfast sausage (cooked & drain grease)


Preheat the oven to 375o. Spray a 9×13-in. baking dish with vegetable oil.




• 1 Tbsp. olive oil

• 1 small white onion, diced

• 1 - 32 oz. container frozen diced hash browns

• 8 large eggs



• 1 cup heavy cream
• 1/2 cup milk




• 1 tsp. garlic powder


Saute the onion in olive oil until translucent, about 5 minutes. Stir in the hash brown potatoes and cook until the potatoes are tender, stirring occasionally, about 8 minutes. Stir in the cooked sausage. Remove the pan from the heat.
In a large bowl, whisk together the eggs, cream, milk, garlic powder, paprika, sage, salt and white pepper. Whisk in the cheddar. Stir in the sausage/ hash browns mixture.


• 1/2 tsp. sweet paprika


• Pinch of ground sage


• 1 tsp. kosher salt







• 1/2 tsp. ground white pepper







• 2 cups grated sharp cheddar cheese (about 8 oz.)


• 1/4 cup minced chives



Pour the mixture into the prepared baking dish. Bake until the top is browned and the center is set, about 45 minutes. Cover the baking dish with foil if the top begins to brown before the center is set. Remove from the oven and sprinkle the chives on top before serving. The casserole is best served the same day it is baked.






