*Spring Menu Begins March 22nd 2020


March 2020 Breakfast Sample:

*Hot Dutch apple pie served with scrambled eggs, and bacon. 

*Strawberry shortcakes served with fresh strawberries, homemade whipped cream, and bacon slices on the side. 

*Asparagus and ham strata served with a seasonal fresh fruit cup. 


 

March 2020 Lunch Sample

*Artichoke Chicken served with quinoa, seasonal berry tossed salad,  with homemade roll with butter and homemade jam. 


*Cola Spiral Ham served with scalloped potatoes, broccoli salad, and homemade bread with butter and homemade jam. 


*Sunday Pot Roast served with carrots, potatoes, gravy, garden dinner salad with choice of dressings, and homemade roll with butter and jam offered. 


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


March 2020 Dinner Sample​

* Lasagna served with a garden dinner salad and an Italian herb bread stick.


*Chicken and Waffles with homemade maple syrup, and seasonal fresh fruit on the side. 


*Asian Glazed Meatballs served over a bed of white sticky rice and served with a garden dinner salad with choice of dressings. 

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.