Dining

Meals a dietitian
signed off on

A registered dietitian plans our menu, and it changes every two weeks so nothing gets old. Three home-cooked meals and two snacks every day, with an option at every meal for residents who need a little help eating.

Today’s menu — the plan changes every two weeks A sample Monday

Breakfast 7:30 – 9:00: Scrambled eggs, whole wheat toast with butter, sliced tomato, orange juice, coffee or tea
Morning snack 10:30: Apple slices with peanut butter
Lunch 12:00 – 1:00: Grilled chicken breast, mashed sweet potatoes, steamed broccoli, dinner roll, fruit cup, iced tea
Afternoon snack 3:00: Yogurt with granola
Dinner 5:30 – 7:00: Baked salmon with lemon and dill, brown rice pilaf, green beans almondine, garden salad, apple crisp
Evening snack 8:00: Graham crackers and milk

Reviewed by a consulting registered dietitian. Substitutions at any meal; an equivalent is always offered.

How it works

The parts that matter to a family

Nutrition is where decline is most often noticed first, and where a small kitchen has a real advantage over a catering contract.

Three meals plus two snacks daily — breakfast 7:30–9:00, lunch 12:00–1:00, dinner 5:30–7:00, snacks at 10:30 and 3:00 and an optional one at 8:00
Roughly 1,800–2,200 calories a day, adjusted per resident
Served plates with table linens, not a buffet line — and assistance for anyone who needs help eating
A high-protein option at every meal, to protect muscle and skin integrity
Special diets like diabetic, low-sodium, soft, pureed and gluten-free are built into the menu, not an upcharge
Cultural and religious food preferences honoured, not treated as a special request
Substitutions available at any meal; hydration available all day

Food questions are fair questions.

Ask about the way your parent actually eats. Preferences travel with them.

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