October 2019 Breakfast Sample:

*Sausage Gravy and Biscuits served with a dish of fresh fruit. 

*Creme Brûlée French Toast served with home made maple syrup, bacon, and a fresh fruit cup. 

*Hot Ham & Swiss Croissants served with a dish of fresh fruit.  


FALL/WINTER MENU BEGAN 9-15-2019

October  2019 Lunch Sample

*Chicken Breast in white wine sauce served with oven roasted red potatoes served with buttery garlic green beans with a homemade roll with butter and homemade jam.  


*Baked Spiral ham served with scalloped potatoes & a 7 layer salad served with homemade bread with butter and homemade jam. 


*London Broil in a light Au Jus mix served over a bed of garlic mashed potatoes, buttery carrots, and homemade roll with butter and homemade jam. 

October 2019 Dinner Sample​

* Reuben Sandwich (made from brisket cured and slowly cooked at Fleur de' Lis) Served with a red skinned potato salad and pickle spear. 

*Loaded Baked Potato served with a cup of Broccoli Cheddar Soup. 

*Open Faced Hot Turkey Sandwich served with a dish of cottage cheese with pears on top 

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.