
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, March 22nd
Dessert: Fruits of the Forest Pie
ORANGE GLAZED HAM
Virginia ham slow baked and finished with a brown sugar and orange glaze, served with baked sweet potato and buttered green beans.
Dessert: Fruits of the Forest Pie
Sunday, March 23rd
Dessert: Caramel Turtle Brownies
SLOW ROASTED PORK & PEPPERS
Seasoned pork loin slow roasted with bell peppers and red onion, served with Parmesan polenta.
Dessert: Caramel Turtle Brownies
Monday, March 24th
Dessert: Pineapple Cake
CHICKEN & BROCCOLI STIR-FRY
Sauteed broccoli and chicken breast meat tossed with ginger, honey, and sesame oil. Served over coconut fried rice.
Dessert: Pineapple Cake
Tuesday, March 25th
Dessert: Banana Cream Pie
STUFFED TUSCAN PORK MADEIRA
Thinly pounded cutlet breaded and pan seared, topped with East Utica greens and mozzarella cheese, topped with a madeira wine sauce over angel hair pasta.
Dessert: Banana Cream Pie
Wednesday, March 26th
Dessert: Applesauce Cake
MUSHROOM STEW
Sirloin & sausage simmered with onions, peppers, and mushrooms, served over rigatoni pasta with a side of sauteed zucchini.
Dessert: Applesauce Cake
Thursday, March 27th
Dessert: Peach Berry Crisp
STEAK TIPS SINATRA
Tender beef tips sauteed with garlic, peppers, and onions, with a brandy demi glace. Served with rice pilaf and vegetable medley.
Dessert: Peach Berry Crisp
Friday, March 28th
Dessert: Chocolate Chip Blondies
HOT ANTIPASTO HADDOCK
Haddock fillet topped with shrimp, olives, artichokes, and roasted red peppers simmered together in a light red sauce.
Dessert: Chocolate Chip Blondies
Saturday, March 29th
Dessert: Carrot Cake
ROAST BEEF DINNER
Tender roast beef sliced thin and served with sides of fluffy mashed potatoes and glazed carrots.
Dessert: Carrot Cake
Sunday, March 30th
Dessert: Apple Pie
BACON WRAPPED PORK LOIN
Pork loin rubbed with a brown sugar Dijon mix and wrapped in bacon, slow roasted and sliced thin. Served with butternut squash and buttered peas.
Dessert: Apple Pie
March 24th thru 30th
Split Pea & Ham
ALTERNATE CHOICES
March 24th thru 30th
HONEY BBQ CHICKEN WINGS
Fried chicken wings tossed in honey barbecue sauce, served with celery & carrots with bleu cheese dressing.
TURKEY BERRY CROISSANT
Deli style sliced turkey breast layered on a croissant roll with fresh greens, Swiss cheese, and cranberry mayo.
“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!”