Sample Menu

Bridges Dining Services

Bridges staff member and resident.
Bridges chefs Arthur McGruder (right) and Eric Koppenhafer (left).

Bridges Sample Menu Download and view a sample Bridges menu . (This file is in PDF format and requires the free Acrobat Reader to view.)

Dining at Bridges allows for a combination of family style and ala carte dining. Our professional chef is responsible for all aspects of our dining services such as meal planning, purchasing, cooking, regular and special diets, and special event planning.  Residents eat meals together around one large dining room table.  Private tables for two are also available if a resident should prefer dining in a more intimate setting.

Breakfast is served at the individual time each resident rises and is made fresh to order. Each morning residents are served their choice of decaf or regular tea and coffee, milk, orange, grapefruit, or cranberry juices, and a bowl of fresh seasonal fruit. We provide an ala carte breakfast menu for the main course each morning which includes their choice of the following: A variety of hot and cold cereals, yogurt, eggs any way, toast, low sodium bacon or sausage, pancakes, waffles, or French toast. Pastries and baked goods are available upon request. 

Lunch and Dinners are planned in advance according to the planned seasonal menu. Lunch is usually a heavier meal, and dinner a lighter meal. This has been instituted at the request of our residents, and seems to promote digestive health.  If a resident dislikes a planned meal, our chef will prepare a nutritious alternative meal with ingredients available. Lunches and Dinners are served with dessert at the end of the meal. Lunches are served at 12:00 noon. Dinner is served at 5:00pm. Each meal begins with staff passing out damp, warm hand towels to each resident.  At each meal residents are given water and their choice of other beverages such as milk, juice, decaf and regular tea or coffee. 

Snacks foster a natural family environment, and are available for residents anytime upon request, unless medical dietary restricts such action. We encourage residents to ask for a snack whenever they are hungry. However an evening snack is served between 7:30pm and 8:30 pm.

Meet our Chefs

Arthur McGruder
Bridges Executive Chef

Chef McGruder received his formal Culinary Arts training at Alfred State College. After working 10 years at Cornell University’s restaurant at the Statler Hotel, Arthur decided to join the Bridges team. Chef McGruder’s philosophy of cooking is based on the idea that food is more than just fuel for the body; meal time should be a joyful time that nourishes the soul as well as the body. Chef McGruder will often sit down with the residents after a meal and discuss upcoming meal ideas or current events. He is a vibrant personality that brings humor and lightheartedness to the table.

Eric Koppenhafer
Bridges Chef

Chef Koppenhafer has eighteen years of cooking experience that include working as Chef for Creative Catering and Adirondack League Club among others and as Chef and Food Service Director for Marriott Management Services. He has also owned and operated his own restaurant in Ithaca, NY. In addition Eric is an excellent pastry chef. He often experiments with new dessert recipes found in the Sunday New York Times; the residents love this ritual!

Click here to find out more about Bridges.