North Shore

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As you are aware, the coronavirus COVID-19 has hit the U.S. The health and safety of our residents is our top priority. There have not been any confirmed cases of COVID-19 in our communities. However, we are taking precautionary measures based on recommendations from the CDC and public health departments to ensure the safety of our residents and associates. You can learn more about our COVID-19 plans and protocols by following the link below to the website we have created. We are dedicated to ensuring that our residents, families, and associates stay safe and informed. Learn More

Deliciously different

Elevate® is our innovative program that transforms the dining experience into a culinary celebration. Exhibition cooking, immersive dining, and resident-inspired menus bring community members together to enjoy each other’s company and a healthy, made-from-scratch meal in our restaurant-style dining areas.

Chef chatting with a resident
A bowl of cereal with fruit on top. Honey is being drizzled into the wol. A container of cinnamon is in the background.

Breakfast

Cooked to order.

  • Eggs benedict or an omelet
  • Scrambled, poached, or fried eggs
  • Buttermilk pancakes
  • Cold cereal or hot oatmeal
A cutting board with a large sandwich wrapped up in butcher paper. Several cut tomatoes surround the sandwich.

Lunch

Rotating daily specials.

  • Wisconsin cheese and craft beer soup
  • Spinach and goat cheese salad
  • Tuscan BLT with pesto aioli
  • Herb-crusted chicken with a cranberry demi-glace
  • Assorted desserts
A dish of salmon with lemon slices on top and mixed vegetables.

Dinner

Served with soup or salad.

  • Roasted turkey with gravy
  • Mrs. Jones’s salmon piccata
  • Rosemary-crusted bistro filet
  • Green bean casserole
  • Assorted desserts

Compliments to the chef

Brad Clark, Executive Chef

Brad was born and raised in Wisconsin, which is also where he attended Culinary School at MATC. While he learned a lot there, Brad feels he really honed his craft by working in kitchens with some of Milwaukee and Chicago’s most talented chefs. The time he spent in Bucine, Italy, as a dietician and chef doesn’t hurt either.