Sunday Afternoon Check-In: 3:00 PM EST
Breakfast Schedule 8:30am-9:30am
Seasonal Fresh Fruits:
Oranges, bananas, apples, raisins,
strawberries, blueberries, grapes, cantaloupe, honeydew,
Variety yogurts, hard boiled eggs, cereals, juices, milk, water, and of course our delicious Mosaic Colombian Coffee.
Daily: Chef’s choice mix of sweet rolls, cinnamon rolls, oat bran muffins, hot oatmeal, bagels & cream cheese, English muffins, toast, bread; Butter, homemade jams and jellies.
|Uncle Bob and his line of friends waiting to ring the bell.|
Pancakes, blueberry or plain with warm maple syrup,and Sausage links
Oatmeal and fresh baked bran muffins
Fresh baked Blueberry Muffins
Omelets: Veggie, ham & cheese, plain
Uncle Bob’s giant cinnamon rolls
Evening Meals Schedule 5:30PM- 6:30PM
Sunday:(6:00 PM dinner)
Chef’s Choice: Working on a new menu: Possibly a mix between Picnic foods which we have done for years and a Great mix of Salads. You will be pleasantly surprised. Several students will take you down for S’mores by the fire pit. Then you are on your own to unpack, get settled, meet new friends and old, and RELAX.
You may bring your wine and drinks to the table; we will provide the glasses & corkscrew.
Roast Beef, roasted to perfection from rare to well done
Mashed potatoes and Susan’s succulent homemade gravy
Fresh buttered green peas
Sour dough hard rolls, with roasted garlic cloves, butter
Homemade chocolate cake (An ancient no fat recipe) ala-mode
Mashed potatoes and Susan’s homemade chicken\lemon gravy
Broccoli Casserole, an old family recipe
Hot Buttermilk biscuits and honey
Pork roast tenderloin
Homemade Stuffing like grandma used to make
Bob’s Mom’s – not too sour -Sauerkraut, creamy with mushrooms and Butter Beans
Hot and spicy Applesauce
Vegetable medley, carrots, broccoli and cauliflower
Soft and yummy Sunflower seed bread & butter
Homemade banana cream and/or chocolate cream pies
Spaghetti & marinara or meat sauce
Spicy Italian sausage
Oak Cove’s Special Garlic Bread
Grandma Ivy’s Fruit Cocktail Pudding Cake – a recipe from one hundred years ago
Salad Bed *
Cheesy scalloped potatoes
Green beans, Carrots
Really corny Corn Bread & Oak Cove’s famous home made Raspberry Jam
Homemade seasonal fresh fruit pies
(Fish may be substituted for vegetarians or those not eating pork)
Chef’s Choice: Roast Beef, Beef Tenderloin, Fish Florentine ,Lemon Chicken, White rice, Moroccan rice, Mixed Vegetables, Baked Potatoes, Sweet Potatoes
*The Salad Bed – This is our antique hand carved youth bed which sits in the dining room of the lodge. It is over 100 years old and belonged to the woman who raised me (Susan) as our beloved housekeeper, Vera Ham. She is the one person to whom I attribute my culinary skills – I learned at her knee. Our daughter Courtney slept in this bed until she was four – At that time, Mrs. Ham was still with us, baking apple pies for Oak Cove guests at the age of 85. We have since made this bed into a salad bar from which you may build your own salad from as many as 18-20 fresh ingredients. We also make our own seven salad dressings which are served from an old Singer sewing machine cabinet at the foot of the bed on a “Busy Susan”. No lazy here!
Ingredients: lettuces: Ice burg,, Leaf, Romaine, Spinach, and specialty lettuces mixed-in: including variety lettuces, and hydroponic leaves (such as oak, escarole, endive, dandelion, etc. grown in water with no soil). Toppers include: Carrots, celery, onions, green onions, cucumber, zucchini, yellow squash, tomatoes, green, yellow or red peppers, broccoli, mushrooms, red cabbage, garbanzo beans, black olives, green olives, kalamata olives, fresh cooked green peas, whole kernel corn, sunflower seeds, bacon bits, raisins, artichoke hearts, croutons, grated cheddar cheese, diced hard boiled eggs, cottage cheese, pineapple chunks, pepperoncini, cherry peppers, and anything else we can think to put out to please your taste buds.
Salad Dressings: Hidden Valley Ranch made in our kitchen, Oak Cove French Dressing, Zesty Italian Salad Dressing, Caesar Dressing, Balsamic Garlic Dressing, Fresh Blue Cheese Dressing, and of course Olive Oil and several Vinegars.