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.
Wednesday, January 22nd
Dessert: Apple Crumb Pie
SWEET & SOUR PORK
Thinly sliced pork loin topped with sweet & sour sauce with red peppers, carrots, & broccoli.
Dessert: Apple Crumb Pie
Thursday, January 23rd
Dessert: Pineapple Cake
BBQ SPARE RIBS
Tender spare ribs slathered with barbecue sauce, served with Lyonnaise potatoes and buttered green beans.
Dessert: Pineapple Cake
Friday, January 24th
Dessert: Cannolis
SHRIMP MARINARA
Jumbo shrimp pan sauteed with garlic, white wine, and light marinara sauce, served over angel hair pasta.
Dessert: Cannolis
Saturday, January 25th
Dessert: Banana Cream Pie
OPEN FACE STEAK SANDWICH
Tenderloin tips served on garlic toast, served with baked potato with sour cream and a side of asparagus.
Dessert: Banana Cream Pie
Sunday, January 26th
Dessert: Fruits of the Forest Pie
ROAST TURKEY DINNER
Seasoned roast turkey served with traditional stuffing, mashed potatoes and gravy, with a side of vegetable medley.
Dessert: Fruits of the Forest Pie
Monday, January 27th
Dessert: Apple Pie
HERB CRUSTED PORK TENDERLOIN
Pork tenderloin crusted with herbs, roasted and sliced thin, served with oven roasted potatoes and glazed carrots.
Dessert: Apple Pie
Tuesday, January 28th
Dessert: Pecan Pie
LEMON DILL CHICKEN
Seared boneless chicken breast finished with a lemon garlic dill sauce, with sides of brown rice and buttered green beans.
Dessert: Pecan Pie
Wednesday, January 29th
Dessert: Chocolate Cream Pie
BEEF MERLOT
Seasoned, tender beef with potatoes, carrots, onions, and peas in a merlot sauce, with buttermilk biscuits.
Dessert: Chocolate Cream Pie
Thursday, January 30th
Dessert: Bread Pudding
CHICKEN FRANCAISE
Thinly pounded chicken breast coated with a cheese & egg batter, and pan fried, topped with a lemon white wine sauce, with sides of rice pilaf & steamed broccoli.
Dessert: Bread Pudding
Friday, January 31st
Dessert: Coconut Blondies
SHRIMP SCAMPI
Shrimp sautéed with garlic, tomatoes, and scallions, and served over angel hair pasta with a lemon garlic butter sauce, with a side of buttered peas.
Dessert: Coconut Blondies
Saturday, February 1st
Dessert: Gooey Butter Cake
PINEAPPLE-ORANGE GLAZED HAM
Virginia ham braised and finished with a brown sugar and orange glaze, served with baked potato and Harvard beets.
Dessert: Gooey Butter Cake
Sunday, February 2nd
Dessert: Peach Crumble
MEATLOAF DINNER
Ground beef mixed with onions, breadcrumbs, herbs, topped with a brown sugar ketchup glaze and baked. Served with butternut squash and buttered corn.
Dessert: Peach Crumble
January 20th thru 26th
Vegetable Barley
January 27th thru February 2nd
Italian Wedding Soup
ALTERNATE CHOICES
January 20th thru 26th
tomatoes, tossed with macaroni and topped with
TOMATO BEEF MACARONI
Ground beef simmered with peppers, onions, and
tomatoes, tossed with macaroni and topped with
cheddar cheese.
CHICKEN BACON RANCH WRAP
Grilled chicken with lettuce, tomato, bacon, and ranch dressing in a flour tortilla wrap, served with a side of potato salad.
January 27th thru February 2nd
ANTIPASTO SALAD
Mixed greens topped with provolone cheese, sliced ham, salami, roasted red peppers, and olives, with choice of dressing.
marinara sauce, with a side of angel hair pasta.
HADDOCK PARMESAN
Battered fish topped with shredded mozzarella in
marinara sauce, with a side of angel hair pasta.