*Fall/Winter Menu

October 2020 Breakfast Sample

*Williams & Sonoma Ham and Cheese Croissants freshly baked, served with a dish of cottage cheese & fresh fruit.  

*A Resident Favorite!  Homemade Dutch Apple pie served with scrambled eggs and bacon slices. 

*Denver Omelet served with hash browns, and toast with homemade jam. 


October 2020 Lunch Sample

*Sherry Apple Pork Chops served with mashed potatoes, honey glazed pea pods and carrots served with homemade bread with butter and homemade jam. 

*Swiss Steak served with mashed potatoes, marinated vegetable salad with homemade bread with butter and homemade jam. 

*Cranberry Chicken served over angel hair pasta, garden dinner salad, and homemade rolls with butter and homemade jam. 

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

October 2020 Dinner Sample​

*Monte Cristo Sandwich served with fresh grapes and strawberry preserves on the side. 

*Homemade Chili and Cinnamon Rolls with homemade cream cheese frosting. 

*Underground Meatloaf Sandwich served with a lime gelatin 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.