BREAKING BREAD

The Servant Kitchen

REGISTER FOR WEDNESDAY NIGHT DINNER

wednesday Night Dinners
5:00-6:30pm

LET US BREAK BREAD TOGETHER!

REGISTER FOR WEDNESDAY NIGHT DINNER
All meals are served with salad bar, tea/water. Desserts are additional $2.50.  
All menus are subject to change.
$12.00 - ADULTS
$4.50 - KIDS (under 10)
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
SEPT 3 - FALL KICK-OFF!
$0
Come Join Us for the “Fall Kick Off Cookout!” Hamburgers, Hotdogs!
SEPT 10 - Chicken & Waffles
$12
Chicken & Waffles & more…… Yum! Yum! Yum!
SEPT 17 - Baked Fish & Chicken
$12
Baked Fish & Chicken with Fried Shrimp & extra sides
SEPT 24 - Famous Pot Roast
$12
Featuring our “Famous Chunky Pot Roast” topped over Baked Potato with veggie yummies, Broccoli Cheddar Soup, Rolls, Garden Salad
KIDS OPTION
$4.50
Check with kitchen for current Kids menu.
ADD ON: DESSERT
$2.50
Assorted desserts available for an additional charge.
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.

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.

sunday lunch
10:30am - 1:00pm

Join us for Worship; Stay for Lunch!

All lunch meals are served with salad bar, tea/water. Desserts are additional $2.50.
All menus are subject to change.
$12.00 - ADULTS
$4.50 - KIDS (under 10)
AUG 31 - Smothered Pork Chops
$12
Smothered Pork Chops, Savory Rice Pilaf, Baby Carrots, Rolls & Salad
SEPT 7 - Chicken Fried Steak
$12
Chicken Fried Steak with Mashers and Cream Gravy, Veggie, rolls & Garden Salad
SEPT 14 - Chef's Choic
$12
Chef’s Choice with 2 Sides, rolls & Salad
SEPT 21 - Stuffed Chicken Breast
$12
Stuffed Chicken Breast with Sun-dried tomatoes (cream cheese, spinach and seasonings), Rice Pilaf, Veggies, Rolls, and Salad
SEPT 28 - Glazed Pork Loin
$12
Cranberry Apple Glazed Pork Loin, Rice Pilaf, Veggie, Rolls, and Salad
ADD ON: DESSERT
$2.50
Assorted desserts available for an additional charge.
KIDS OPTION
$4.50
Check with kitchen for current Kids menu.

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.