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, May 18th
Dessert: Ice Cream Sandwiches
***ALL ROOM SERVICE*** MEATLOAF DINNER ***ALL ROOM SERVICE***
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: Ice Cream Sandwiches
Sunday, May 19th
Dessert: Strawberry Shortcake
BBQ CHICKEN QUARTERS
Seasoned chicken quarters roasted and slathered with barbecue sauce, served with macaroni salad and buttered corn.
Dessert: Strawberry Shortcake
Monday, May 20th
Dessert: Chocolate Cake
PHILLY CHEESESTEAK STUFFED PEPPERS
Sliced ribeye steak, sauteed with roasted red peppers and sweet Vidalia onions, stuffed into green bell peppers and roasted, topped with shredded cheese and served with a side of mushroom risotto.
Dessert: Chocolate Cake
Tuesday, May 21st
Dessert: Pecan Pie
VEAL STROGANOFF
Tender pieces of veal simmered with mushrooms and onions, finished in a sour cream and beef broth gravy, served over parslied egg noodles with steamed broccoli.
Dessert: Pecan Pie
Wednesday, May 22nd
Dessert: Mango Italian Ice
MARYLAND CRAB CAKES
Tender, flaky fried crab cakes served with a red pepper remoulade, with sides of coleslaw and sweet potato fries.
Dessert: Mango Italian Ice
Thursday, May 23rd
Dessert: Peach Cobbler
PASTA WITH MEAT SAUCE
Ground sirloin, pork steak, and sweet sausage served over spaghetti with a side of garlic toast.
Dessert: Peach Cobbler
Friday, May 24th
Dessert: Lemon Mousse
BAKED STUFFED HADDOCK
Haddock fillet stuffed with crabmeat and cream cheese and baked, served with baked beans and potato salad.
Dessert: Lemon Mousse
Saturday, May 25th
Dessert: Peanut Butter Cake
LEMON DIJON PORK
Pork chops basted with a lemon Dijon herb sauce and roasted, served with roasted Brussels sprouts and baked sweet potato.
Dessert: Peanut Butter Cake
Sunday, May 26th
Dessert: Coconut Blondies
CHICKEN PAPRIKASH
Tender pieces of chicken slow simmered in a creamy Hungarian paprika sauce, served with herbed rice and buttered broccoli.
Dessert: Coconut Blondies
May 20th through 26th
Split Pea & Ham
ALTERNATE CHOICES
May 20th through 26th
GRILLED HAM STEAK WITH PINEAPPLE
Ham steak grilled to perfection and topped with a grilled pineapple ring, served with coleslaw.
BOURBON CHICKEN
Chicken pieces tossed in a bourbon sauce and served with pork fried rice.