BREAKING BREAD

The Servant Kitchen

make a reservation for wednesday night dinner

sunday lunch
11:00am - 1:00pm

Join us for Worship; Stay for Lunch!

All lunch meals are served with salad bar, tea/water. Desserts are additional $2.50.
$12.00 - ADULTS
$4.00 - KIDS (under 10)
MAY 5 - Chicken Enchilada Lasagna
$12
Chicken Enchilada Lasagna, Veggies & Salad
MAY 12 - CLOSED
Closed for Mother's Day
MAY 19 - Pork Chops
$12
Pork Chops, Mashers, Veggie, and Roll.
MAY 26 - CLOSED
Closed for Memorial Weekend
KIDS OPTION
$4
Chicken Tenders with Fruit Cup.
ADD ON: DESSERT
$2.50
Assorted desserts available for an additional charge.

wednesday Night Dinners
5:00-6:30pm

LET US BREAK BREAD TOGETHER!

make a reservation for wedensday night dinner
All dinners are served with salad bar, tea/water, and Chef's choice dessert.
$12.00 - ADULTS
$4.50 - KIDS (under 10)
MAY 8 - Baked & Fried Catfish
$12
Baked & Fried Catfish, Fried Chicken Strips, Red Beans & Rice, Salad & Hushpups
RETURNING IN THE FALL
MAY 8th is the last Wednesday Night Dinner of the season. Look for us to return in the Fall.
KIDS OPTION
$4.50
Corn Dogs with Chips.
ADD ON: BAKED POTATO
$4
Baked Potatoes are available upon request.
ADD ON: 1-TRIP SALAD BAR
$3
Salad bar is included with a dinner order but can be ordered by itself.
LET US CATER YOUR NEXT EVENT!
Catering is available. For more information, contact Michele Snow at 405-973-7793  or email: andrea.barnett@live.com

MICHELE Snow & Cloyse Alexander

We are thrilled to be back again at Church of the Servant! We love meeting new people. Stop by and say "Hi!" and let us "break bread" together. The Servant Kitchen is located inside Community Hall.

Andrea (Michele) Barnett-Snow

Professional Food Servicer and Event Caterer

Phone: 405-973-7793  |  eMail: andrea.barnett@live.com

I began my restaurant career at the age of 16 waiting tables at a small local diner in Downtown Oklahoma City, known as the “The Rustic Diner." This is when I experienced the realization of the love I had for the smell of fresh-brewed coffee and Danish pastries, and witnessing customers from all backgrounds –  janitors, emergency service personnel, blue  collar businessmen , or the local homeless – awaken and begin their day. I felt a sense of accomplishment, knowing I had a part in making their day just a little brighter. Even now, 35 years later, I still enjoy the smell of fresh-brewed coffee and the look smiling faces 
from pure satisfaction. Over the years, my heart continues to grow with gratitude as I continue to serve the community through food service.

I have over 35 years of food service experience working with large groups of people and 15 years of experience working within the catering business. I love the day-to-day experiences I have had through food service and catering, and I still enjoy the aroma of fresh-brewed coffee in the mornings as a current employee of a local diner.

Cloyse Alexander

Head Chef

Mr. Alexander first put on his chef’s jacket in 1984, working at Long Necker’s Restaurant, as an after-school hobby. He then realized that he had a passion for working with spices and flavors, creating impressive meals.  Soon after he then became a chef at The Metro Wine and Bistro and La Baguette French Bistro, there he gained French-style gourmet knowledge. In 1990, Chef Alexander became an assistant chef at the Oklahoma City Golf and Country Club; there he expressed his passion of culinary skills with a touch of soul with every entrѐe. Through the years, he became an executive chef at a catering facility. Remaining in this position for over 15 years.