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April 2021 Breakfast Sample

*Spring Menu Began March 21, 2021

*Belgium Waffles served assorted fresh fruit, homemade maple syrup, whipped butter, whipped cream and bacon slices on the side. 

*Strawberry Yogurt Coffee Cake served with scrambled eggs, and sausage links 

*Lemon Sour Cream Pancakes served hot with butter and homemade maple syrup served with little smokies on the side. 


April 2021 Lunch Sample

*Easter Sunday:  Spiral Ham, scalloped potatoes, broccoli salad served with homemade bread/roll with butter and homemade jam. 

*Pot Roast served with potatoes, gravy, baby carrots, garden dinner salad with residents choice of salad dressing, and homemade bread with butter and homemade jam. 

*Rotisserie Chicken served with mashed potatoes, gravy, spinach and strawberry salad and a homemade roll with butter and homemade jam. 

***Dressing Choices at Fleur de' lis:  Ranch, Blue Cheese, French, Russian, Thousand Island, Honey Mustard, Italian, Raspberry Vinaigrette, & Catalina. 

​April 2021 Dinner Sample​

*Fish and Chips served with coleslaw and side of tarter sauce, and ketchup

*Hawaiian Ham and Cheese Sandwich served with a bowl of navy bean soup. 

*Cobb Salad served with garlic toast

All Lunches and Dinners are served with homemade desserts at Fleur de' lis.

Fleur de' lis I-IV Adult Family Home is committed to feeding our residents only the very best

quality ingredients.

Jim Cowan from Pasco, Washington raises our 2 cattle every year on his property in Franklin County. They are pasture fed until the last 45 days prior to going to the butcher, and then they are fed corn, oats, barley and molasses. Fleur de' Lis chooses our cuts of meat.

Fleur de Lis' Supplement meat source is Knutzen's in Pasco, Washington. Because of Knutzen's Meats relationship with Painted Hills Natural Beef in Oregon State, they are able to provide customers with beef that is 100% NO ADDED HORMONES, 100% NO ADDED ANTIBIOTICS, 100% VEGETARIAN FED DIET, 100% BEEF BORN, RAISED AND PROCESSED in the USA.

Grass fed beef is lower both in overall fat and in artery-clogging saturated fat. A sirloin steak from a grain fed feedlot steer has more than double the total fat of a similar cut from a grass fed steer.

Grass fed beef not only is lower in overall fat and in saturated fat, but it has the added advantage of providing more omega-3 fats. These crucial healthy fats are most plentiful in flax seeds and fish, and are also found in walnuts, soybeans and in meat from animals that have grazed on omega-3 rich grass. When cattle are taken off grass, though, and shipped to a feedlot to be fattened on grain, they immediately begin losing the omega-3s they have stored in their tissues. A grass fed steak typically has about twice as many omega-3s as a grain fed steak.

In addition to being higher in healthy omega-3s, meat from pastured cattle is also up to four times higher in vitamin E than meat from feedlot cattle, and much higher in conjugated linoleic acid (CLA), a nutrient associated with lower cancer risk.