BREAKING BREAD

The Servant Kitchen

MAKE A RESERVATION FOR WEDNESDAY NIGHT DINNER

wednesday Night Dinners
5:00-6:30pm

LET US BREAK BREAD TOGETHER!

All dinners are served with salad bar, tea/water, and Chef's choice dessert.
$10.00 - ADULTS
$4.50 - KIDS (under 10)
$30.00 - FAMILY DISCOUNT (maximum out of pocket for dinners; does not include ADD-ONS)
make a reservation for wednesday night dinners
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
MAR 22 - Irish Beef Stew
$10
Irish Beef Stew with Cornbread, Crusted Bread, Extended Salad Bar.
MAR 29 - Fried or Baked Catfish
$10
Choice: Fried or Baked Catfish with Hushpups, Grilled Potatoes, Seasoned Pinto Beans, Rolls & Salad.
APR 5 - Pineapple Glazed Ham
$10
Pineapple Glazed Ham with Au Gratin Potatoes, Roasted Carrots, Dinner Roll, and Salad Bar.
APR 12 - Fried/Baked Chicken
$10
Seasoned Fried/Baked Chicken with Seasoned Mashers, Chef Choice Veggies, Dinner Roll, and Salad.
APR 19 - Chopped Steak
$10
Chopped Steak w/ Colored Peppers & Onions with Garlic Mashers & Beef Gravy, Seasoned Green Beans, Dinner Roll, and Salad.
APR 26 - Fried/Baked Fish
$10
Fried Catfish/ Baked Fish & Hush Pups, Baked Chicken, Seasoned Pinto Beans w/ Ham. Yum! Yum!
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.

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
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.
$10.00 - ADULTS
$4.00 - KIDS (under 10)
MAR 26 - Indian Taco
$10
INDIAN TACO DAY!
APR 2 - Herbed Chicken w/Pasta
$10
Creamy Herbed Chicken with Angel Hair Pasta, Fresh Steamed Veggies, Garlic Bread, and Salad.
APR 9 - CLOSED
CLOSED FOR EASTER
APR 16 - Fried/Grilled Pork Chops
$10
Fried & Grilled Pork Chops w/Rst’d Potatoes, Rst’d Brussels Sprouts w/ Bacon, Onion & Garlic, Dinner Roll, and Salad.
APR 23 - Chicken Spaghetti
$10
Chicken Spaghetti with Chef Choice Veggies, Garlic Sticks, and Salad.
APR 30 - Indian Taco
$10
INDIAN TACO DAY!
KIDS OPTION
$4
Chicken Tenders with Fruit Cup.
ADD ON: DESSERT
$2.50
Assorted desserts available for an additional charge.

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.