
Seven nights a week from 4:30 pm to 6:00 pm tenants are served a balanced homemade meal featuring a soup, salad, main course and dessert.
FEATURED MEALS
If you would like to CANCEL or MAKE CHANGES to your meal, please call the kitchen by 2pm.
PENTHOUSE tenants please call DAILY to reserve seat, otherwise your meal will be delivered.
Please call 315 796-5141 with any questions.
Saturday, April 26th
Dessert: Orange Pound Cake
SLOW ROAST PEACH PORK LOIN
Seasoned pork loin glazed with honey, peaches, and lemon juice, roasted low and slow, sliced thin and served with butternut squash and buttered corn.
Dessert: Orange Pound Cake
Sunday, April 27th
Dessert: Apple Crumble
MEATLOAF DINNER
Ground beef mixed with onions, breadcrumbs, herbs, topped with a brown sugar ketchup glaze and baked. Served with baked potato and buttered green beans.
Dessert: Apple Crumble
Monday, April 28th
Dessert: Vanilla Pudding
SLICED HAM DINNER WITH PINEAPPLE
Sliced ham finished with a slice of pineapple, served with oven roasted sweet potatoes and a side of honey glazed carrots.
Dessert: Vanilla Pudding
Tuesday, April 29th
Dessert: Apple Crisp
MAPLE BOURBON GLAZED CHICKEN
Seasoned boneless chicken breast finished with a maple bourbon glaze, served with long grain wild rice and a side of sauteed vegetable medley.
Dessert: Apple Crisp
Wednesday, April 30th
Dessert: Chocolate Chip Cookies
ASIAN PEPPER STEAK
Steak simmered with peppers & onions in an Asian brown sauce, served with coconut rice and steamed broccoli.
Dessert: Chocolate Chip Cookies
Thursday, May 1st
Dessert: Blueberry Coffee Cake
CREAMY CHICKEN & GNOCCHI
Gnocchi and chicken pieces tossed in a light cream sauce with shallots, garlic, oregano, Parmesan, spinach, and mushrooms.
Dessert: Blueberry Coffee Cake
Friday, May 2nd
Dessert: Coconut Blondies
ORANGE GLAZED SALMON
Baked salmon fillet topped with an orange marmalade glaze, served with Asian coleslaw and buttered green beans.
Dessert: Coconut Blondies
Saturday, May 3rd
Dessert: Chocolate Bread Pudding
BBQ PULLED PORK SLIDERS
Tender pulled pork drizzled with barbecue sauce and topped with cheddar cheese, served on Hawaiian rolls with sides of potato salad and baked beans.
Dessert: Chocolate Bread Pudding
Sunday, May 4th
Dessert: Apple Pie
CREAMY CHICKEN & CORN SKILLET
Seared chicken cutlets simmered with corn and tomatoes in a creamy sauce with basil, served with a side of cornbread.
Dessert: Apple Pie
April 28th thru May 4th
Pork & Lentil
ALTERNATE CHOICES
April 28th thru May 4th
ROAST TURKEY TIPS BOWL
Fresh mashed potatoes, sweet corn, turkey, and gravy served with buttermilk biscuits.
RED WHITE & BLEU SALAD
Mixed greens topped with sliced roast beef, hard boiled egg, red onions, red bell peppers, and crumbly bleu cheese, with house dressing.
“The chefs aim to please – and if for any reason you can’t make it to the dining room, you can have your meal sent to your door!”
“The food is great! Especially since I don’t have to shop for it, bring it home, organize & put it away, prepare it or clean it up! What freedom!”
“I enjoy not having to prepare my food or clean up after each meal. I appreciate the variety, availability of the kitchen staff and the extra special waiters & waitresses are so patient and caring!”
“I feel like I’m eating at the Ritz every night – It’s delicious!”