Each month our menu is skillfully curated by our Head Chef / Kitchen Manager, Mark Pharis.

Working with Mark is Frankie Alexander, assistant kitchen manager, and behind the scenes, Rebecca Russell, our volunteer Registered Dietician. Together they ensure that all our meals are nutritious, delicious, and balanced; and, our kitchen is kept in tip-top condition. In fact, receiving a 100% Food Service Inspection Rating in September 2025.

Our wonderful volunteers are at the front desk to greet you for lunch Tuesday through Friday between 11:30 and 12:30. Lunch includes vegetables, side dish, salad bar, dessert, and coffee or tea.

COST

• Over the age of 60: Our suggested donation is $8 for those who have filled out a NAPIS Form.

  • The cost is $8 if you are over the age of 60 and have not filled out a NAPIS Form (inquire at the desk).

• Under the age of 60: The cost is $8.

• $1 charge for ‘to go’ containers.

NOTE

• Our actual cost per meal is $12.30. We receive on average $4 from the federal government for people over the age of 60 who have filled out a NAPIS Form. We do not receive any funding assistance for persons under the age of 60 or those over 60 who have not filled out a NAPIS Form.