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JUNE 20​21 Breakfast Sample

*Blueberry Lemon Cream Cheese French Toast.  Served with Homemade Maple Syrup, and Sausage Links. 

***Resident Favorite:  Fresh Strawberry, Croissant,  & Coconut Casserole Served With Little Smokies. 

*Scrambled eggs served with Williams and Sonoma Chocolate Croissants and Fresh Fruit. 

Summer menu begins May 30th 2021:  

Weekly BBQ luncheons June - September 2021


JUNE 2021 Lunch Sample

*Residents Choice of:  BBQ New York Steak, Mahi Mahi, Hamburgers, and or Hot Dogs served with A Summer Spaghetti Salad, and Fresh Fruit. 

*Hawaiian pulled Pork Served Over A Bed Of Rice, Served With A Pina Colada Salad, Homemade Roll With Whipped Fruit Butter. 

*Bourbon Breast of Chicken Served With A Broccoli & Tortellini Salad, Served With Homemade Bread, Butter, and Homemade Jam. 

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

​JUNE 2021 Dinner Sample​

*Grilled Chicken Pecan Salad Sandwich Served With A Watergate Salad. 

*Crab Cake Sandwich Served With Sweet Potato French Fries, & A Pickle Spear

*Turkey Avocado Club Sandwich Served With A Dish Of Cottage Cheese With Fresh Fruit. 

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.