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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 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
Monday, March 31st
Dessert: Strawberry Rhubarb Pie
CHICKEN PARMESAN
Chicken cutlets breaded and topped with marinara sauce and mozzarella cheese, served over angel hair pasta with a side of vegetable medley.
Dessert: Strawberry Rhubarb Pie
Tuesday, April 1st
Dessert: Lemon Meringue Pie
CRISPY VEAL CUTLETS DIJON
Crispy breaded veal cutlets finished with a creamy Dijon sauce, served with a side of oven roasted potatoes.
Dessert: Lemon Meringue Pie
Wednesday, April 2nd
Dessert: Oatmeal Cranberry Cookies
BBQ SPARE RIBS
Tender spare ribs basted with tangy barbecue sauce, served with sides of potato salad, baked beans, and cornbread.
Dessert: Oatmeal Cranberry Cookies
Thursday, April 3rd
Dessert: Flourless Chocolate Cake
CHICKEN BACON GNOCCHI
Pasta pillows tossed with crispy bacon and tender pieces of chicken in a creamy garlic sauce.
Dessert: Flourless Chocolate Cake
Friday, April 4th
Dessert: Peach Cobbler
COCONUT FRIED SHRIMP
Tender shrimp breaded with coconut flakes and panko breadcrumbs fried to golden brown, served with cocktail sauce and a side of scalloped potatoes.
Dessert: Peach Cobbler
Saturday, April 5th
Dessert: Honey Cake
KIELBASA & SAUERKRAUT
Polish kielbasa braised with sauerkraut and red onion, served with sauteed potato cheese pierogis and cornbread.
Dessert: Honey Cake
Sunday, April 6th
Dessert: Strawberry Shortcake
SUN-DRIED TOMATO CHICKEN
Lightly seasoned chicken breast slow roasted and sliced thin, topped with a sun-dried tomato cream sauce and accompanied by brown rice and buttered broccoli.
Dessert: Strawberry Shortcake
March 31st thru April 6th
Vegetable Barley
ALTERNATE CHOICES
March 31st thru April 6th
SIRLOIN PATTY MELT
Grilled sirloin topped with caramelized onion, Swiss cheese, and thousand island dressing, on grilled Rye bread.
SICILIAN SEAFOOD & EGGPLANT
Simmered shrimp and chopped clams in a red sauce served over a breaded eggplant cutlet with pasta.
“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!”