October Menu Sample

for the any of the recipes E-mail: [email protected]

(Fall/Winter menu begins September 16, 2018)

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October Breakfast Sample:

*Biscuits and Sausage Gravy served with a fresh fruit dish

*Pumpkin Pancakes served with warm homemade maple syrup, sausage links, and fresh fruit on the side. 

*Cream Cheese and chive scrambled eggs served with a toasted English muffin with butter and homemade jam, bacon slices and fresh fruit on the side.

October Lunch Sample

  • *Pork Tenderloin roast with apple onion and garlic gravy served with baked garlic cheese mashed potatoes, glazed carrots and green beans with homemade bread with butter and homemade jam.
  • *Reuben Casserole served with a Russian garden salad. 
  • Fried Chicken served with mashed potatoes and gravy, coleslaw, warm corn bread with honey butter. 

Dinner Sample

  • *Bowl of Chicken Dumpling Soup served with a warm Italian herb bread stick. 
  • Grilled Turkey, cranberry sandwich served with potato chips and a pickle spear. 
  • Loaded Baked Potato served with a cup of Broccoli Cheddar soup. 

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.