Our Culinary Staff & Menus

The Eisenberg Culinary Team (from L to R)
Denise Chase, Johnson and Wales Culinary University, 1998
Charles Randall, Executive Chef, Culinary Institute of America, 1978
Holly Ebbeson, 15 years Healthcare & Resort Experience
Phil Leclair, Johnson and Wales Culinary University, 1996

The Eisenberg Residence dining experience offers an elegant restaurant style dining room, where residents may invite guests to join them, as well as rooms to celebrate birthdays and other special occasions. Our Executive Chef prepares three delicious meals daily and his experienced wait-staff will attend to your every need. Below is a sample of some of the choices available.

Breakfast JUICES: Orange, Cranberry, Prune, Tomato, or Apple COLD CEREALS: Cornflakes, Special K, Rice Krispies, Shredded Wheat, Raisin Bran, or All Bran HOT CEREALS: Oatmeal THE DAY'S SPECIAL: Poached Eggs over white toast with fresh fruit EGGS: Scrambled or Egg Beaters BREAKFAST BREADS: White, Wheat, Lite Rye, or Dark Rye, English/Regular Muffins, Bagel with Cream Cheese ADDITIONAL CHOICES: Banana, 1/2 Grapefruit, Sliced Melon, Plain Yogurt, Fruited Yogurt, Stewed Prunes, Cottage Cheese/Low Lactose

Lunch APPETIZERS: Middle Eastern Yellow Split Pea Soup OR Tossed Green Salad with choice of dressings: Light Italian, Honey Poppyseed, Thousand Island, or Creamy Garlic ENTREES: Corn Beef Sandwich served with marinated salad and tri-colored pasta salad OR Herb Roasted Chicken Legs (or Plain Roasted) served with red potato and green beans DESSERTS: Frosted Banana Cake OR Melon Slices OR Jell-O (regular or sugar-free)

Dinner APPETIZERS: Borsht OR Tossed Salad with choice of dressings: Light Italian, Honey Poppyseed, Thousand Island, or Creamy Garlic ENTREES: Roasted Turkey Dinner with cranberry sauce served with peas & sweet potato puree OR Baked Haddock Fillet w/ cracker crumb crust served with baked potato, peas, onion, mushroom DESSERTS: Fresh Strawberry Shortcake OR Applesauce Cake with Praline Frosting OR Fresh Fruit Cocktail