Menu 

Menu

Sunday Afternoon Check-In: 3:00 PM EST

  Breakfast Schedule 8:30am-9:30am

   Everyday day: on the Breakfast Bed.

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.

 

Menu

 

 Monday                                                       

Pancakes, blueberry or plain with warm maple syrup,and Sausage links

 

 

 

 

Tuesday                                                                         

Scrambled eggs, over easy, hash browns, Bacon or ham, Toast or English Muffin
Wednesday

Oatmeal and fresh baked bran muffins

Thursday

Scrambled eggs, over easy, and bacon, Toast or English Muffin

Friday:
Red-eye gravy served over buttermilk biscuits
Hot old fashioned Oatmeal

Fresh baked Blueberry Muffins

Saturday                                                                        

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.

Monday
Salad Bed*
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

 

 


Tuesday

   Salad Bed *
Southern Fried Chicken

Mashed potatoes and Susan’s homemade     chicken\lemon gravy

Broccoli Casserole, an old family recipe

Hot Buttermilk biscuits and honey

   Peanut butter pie with caramel and chocolate   sauce

Wednesday

Salad Bed *

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
Thursday

Salad Bed *

Spaghetti & marinara or meat sauce

Spicy Italian sausage

Parmesan cheese

Oak Cove’s Special Garlic Bread

Grandma Ivy’s Fruit Cocktail Pudding Cake – a recipe from one hundred years ago

Friday 

Salad Bed *

Tangy Baked Ham baked in beer and 7up

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)

Saturday

Chef’s Choice: Roast Beef, Beef Tenderloin, Fish Florentine ,Lemon Chicken, White rice, Moroccan rice, Mixed Vegetables, Baked Potatoes, Sweet Potatoes

*The Salad BedThis 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 Salad Bedvariety 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.

Susan and Bob personally serve all OCR guests the delicious homemade meals that our many guests have come to know and love while enjoying vacation time at Oak Cove Resort.
All meals are “all you care to eat!”
- After all, You’re on vacation!   
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