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.
$10.00 - ADULTS
$4.00 - KIDS (under 10)
SEPT 24 - Pulled Pork Sandwich
$10
Pulled Pork Sandwich, Baked Beans, Coleslaw, and Salad.
OCT 1 - Taco Salad
$10
Taco Salad in Crispy Taco Shell with Seasoned Pinto Beans, Guacamole, Chips & Salsa.
OCT 8 - Chicken Florentine
$10
Chicken Florentine, Fresh Veggies, Dinner Roll, and Salad.
OCT 15 - Salisbury Steak
$10
Salisbury Steak, Creamy Mashers with Gravy, Veggies, Dinner Roll, and Salad.
OCT 22 - Beef Lasagna
$10
Beef Lasagna, Vegetable Medley, Garlic Sticks, Romaine Salad.
OCT 29 - Chicken Pot PIe
$10
Homemade Chicken Pot Pie, Fresh Broccoli, Dinner Roll Romaine Salad.
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
WEDNESDAY NIGHTS WILL RESUME IN THE SEPTEMBER 13, 2023. 
All dinners are served with salad bar, tea/water, and Chef's choice dessert.
$12.00 - ADULTS
$4.50 - KIDS (under 10)
SEPT 20 - Chef's Meatloaf
$12
Chef’s Meatloaf, Mashers, Seasoned Green Beans, Dinner Roll, and Salad.
SEPT 27 - Beef/Chicken Enchiladas
$12
Beef Enchiladas & Creamy Chicken Enchiladas, Mexican Rice & Beans, Chips & Salsa.
OCT 4 - Chopped Steak
$12
Chopped Steak with colored peppers & Onions, Creamy Mashers w/ gravy, Veggies, Dinner Roll, and Garden Salad.
OCT 11 - Spaghetti
$12
Choice of Beef or Chicken Spaghetti, Saute Veggies, Garlic Sticks, and Romain Salad.
OCT 18 - Fried Chicken Breast
$12
Boneless Fried Chicken Breast with Cream gravy, Seasoned Potatoes, Seasoned Pinto Beans/ Veggies and Dinner Roll.
OCT 25 - Stew
$12
Choice of Hearty Vegetable Beef Stew & Cornbread or Chicken Tortilla Stew & Corn/Flour Tortillas, With Extended Salad Bar.
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.