November Breakfast Sample:

*Scrambled eggs, homemade cinnamon rolls and sausage links

*Creme brûlée french toast served with bacon and fresh fruit. 

*Sausage gravy and biscuits served with a dish of fresh fruit. 

November Lunch Sample

  • ​Salisbury steak, served with buttery peas with thyme, mashed potatoes wi​th gravy, a​nd home made rolls with butter and homemade ja​m. ​​
  • Crab stuffed salmon ser​ved wi​th rice pilaf, festive pea salad, homemade bread with but​ter and homemade jam. 
  • Herb mustard coasted chicken served with loaded roasted potato casserole, home​made rolls with butter and homemade jam. 

November Dinner Sample​

  • Cold meat loaf sandwich served with potato chips and a pickle spear. ​
  • Pesto grilled cheese sandwich served with a cup of tomato basil soup served with crackers on the side. ​​
  • Jot roast beef sandwich served with a side dish of coleslaw. 

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.