November 2019 Breakfast Sample:

*Feta scrambled eggs, served with toast with homemade jam, little smokies, and a fresh fruit cup. 

*Sausage & spiced apple breakfast casserole served with a dish of fresh fruit.

*Banana chocolate chip pancakes served with warm homemade maple syrup, and maple sausage links. 


Thursday November 28th:  Thanksgiving Dinner:  Turkey, stuffing, mashed potatoes, gravy, green bean casserole, cranberries, homemade breads, and pumpkin pie. 

November  2019 Lunch Sample

*Hawaiian chicken served over a bed of white rice, Asian coleslaw and spring rolls. 


*Pot roast, carrots, potatoes with gravy, homemade roll and begin with a garden dinner salad with choice of salad dressings. 


*Pork chops in a mushroom gravy served with mashed potatoes, green bean and mushroom medley and a homemade roll with butter and homemade jam. 

November 2019 Dinner Sample​

* Chicken croissant sandwich served with chips and a pickle spear. 

*Avocado Grilled Cheese sandwich served with a cup of salmon chowder. 

*Grilled turkey and swiss sandwich served with a cranberry Waldorf yogurt salad. 

All Lunches and Dinners are served with homemade dessert 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.