Bistro Menu

Week of  February 16-22, 2020

Soup, Salad and Sandwich Bar Available
Day Lunch Dinner
Sunday
  • Salad & Sandwich Bar $5.50/lb.
  • Chicken Dinner $6.50
  • Salad & Sandwich Bar $5.50/lb.
  • Bistro Burger $3.75
Monday
  • Home Style Chicken & Noodle Casserole $4.75
  • Crispy Pork Tenderloin Sandwich $3.75
  • Salad & Sandwich Bar $5.50/lb.
  • Chicken Strips $3.75
Tuesday  

  • Chicken Black Bean & Wild Rice Salad $4.75
  • Omaha Grill $3.75

 

  • Salad & Sandwich Bar $5.50/lb.
  • Fantail Shrimp Dinner $6.50
Wednesday
  • Hot Dog or Brat Bar $4.75
  • Salad & Sandwich Bar $5.50/lb.
  • Tomato Soup & Grilled Cheese $4.75
Thursday  

  • Tomato Spinach Chicken Spaghetti $4.75
  • Beef Gyro $3.75
  • Salad & Sandwich Bar $5.50/lb.
  • 3 Cheese Enchiladas $4.75
Friday  

  • BBQ Beef, Pulled Chicken, or Pork Shoulder Sandwich $3.75
  • Salad & Sandwich Bar $5.50/lb.
  • Custom Fish Sandwich $3.75
Saturday
  • Salad & Sandwich Bar $5.50/lb.
  • Beef Soft Shell Tacos $4.75
  • Salad & Sandwich Bar $5.50/lb.
  • Hot Ham & Cheese Sandwich $3.75

Bistro Menu

 

Bistro Serving Hours:
Monday thru Friday 11:00 a.m. – 1:30 p.m. | 5:30 p.m. – 6:30 p.m.
Saturday and Sunday 11:30 a.m. – 1:30 p.m. | 5:30 p.m. – 6:30 p.m.

Breakfast:
Monday thru Friday 6:30 – 9:30 a.m.
Breakfast is also served in Café Latte near the Main Entrance

Events and News

LifeServe Blood Drive
  • LifeServe Blood Drive

    Walk Ins Welcome/Photo I.D. Required Schedule your appointment online at www.lifeservebloodcenter.org or call 800.287.4903  
    Tuesday, March 3, 2020
    12:30 pm - 6:00 pm

    Click for more information.
BLS Healthcare Provider
  • BLS Healthcare Provider

    INTENDED AUDIENCE:

    RN’s, LPN’s, EMT’s, RT’s & other Licensed & Certified Healthcare professionals requiring Healthcare Provider BLS certification for their work

    Part I – Online Course done through American Heart Association. $28.50 Part II - Skills Evaluation. Cost is $30 (This includes the AHA certification card.) Call 712-213-8683 to register.
    Tuesday, March 3, 2020
    1:00 pm - 2:00 pm

    Click for more information.