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Dining
Every effort is made to provide wholesome, nourishing meals in accordance with the dietary needs of the older person.

There are two seasonal plans: Spring/Summer and Fall/Winter. Four weekly menus are rotated throughout each season.
In turn, each entree on the menu is available in regular, minced or modified diabetic form.
 

Sample Spring Menu 1

Breakfast: Apple Juice, Oatmeal Cereal, Assorted Cold Cereals, Boiled Egg, Toast, Jam/Jelly/Spreads

Dinner: Lemon Baked Fish, Mashed Potatoes, Asparagus, Angel Food Cake w/topping
Alternative Dinner: Ham & Potato Au Gratin, Bread, Carrots, Stewed Strawberry Rhubarb.

Supper: Lentil Soup, Chicken Sub, Tossed Salad, Grapes
Alternative Supper: Soup, Spaghetti w/Meat Sauce, Broccoli, Peach Passion Mousse
 
Sample Spring Menu 2
Breakfast: Orange Juice, Cream of Wheat, Assorted Cold Cereals, Poached Egg, Bacon, Toast, Jams/Jellies/Spreads

Dinner: Roast Beef w/Gravy, Mashed Potatoes, Turnip, Pineapple
Alternative Dinner: Baked Chicken, Scalloped Potatoes, Broccoli, Raspberry Pie

Supper: Chicken Noodle Soup, Sliced Pork, Bun, Red Cabbage, Peaches
Alternative Supper: Soup, Omelet, Tossed Salad, Assorted Squares
  

 
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