Let’s do lunch!

You must sign up for lunch at the COA at least 24 hours in advance – no later than 1 p.m. the day before. Please call (269) 279-8083 to make your reservation. You also can sign up at the kiosk located at either center but it also must be done 24 hours in advance.

Lunch is served at both our centers at Noon. We also serve lunch at Noon on Fridays at Klines Resort, 22260 Klines Resort Road, Three Rivers.

If you are interested in receiving Meals on Wheels, please call the COA for more information.

March Menu

  • Monday, March 2: Ham & Beans, Collard Greens, Corn Bread
  • Tuesday, March 3: Chili Mac, Asparagus, Zucchini & Summer Squash
  • Wednesday, March 4: Turkey & Noodles, Stewed Tomatoes, Oriental Blend Vegetables
  • Thursday, March 5: Chicken Enchiladas, Cilantro Lime Rice, Seasoned Black Beans
  • Friday, March 6: Garlic Herb Cod, Almond Rice Pilaf, Peas & Pearl Onions
  • Monday, March 9: Cheeseburger, Potato Wedges, Garden Seasoned Broccoli
  • Tuesday, March 10: Dijon Chicken, Cheesy Grits, Mixed Vegetables, Crumb Topped Brussel Sprouts
  • Wednesday, March 11: Turkey & Butternut Squash Bake, Scalloped Potatoes, Asparagus
  • Thursday, March 12: Lemon Baked Fish, Roasted Potato Medley, Midori Blend Vegetables
  • Friday, March 13: Cheese Omelet, Hash Browns, Scalloped Tomatoes
  • Monday, March 16: Dijon Chicken Meatballs, Brown Rice, Creamy Peas w/ Red Peppers
  • Tuesday, March 17: BBQ Turkey Burger w/Pineapple, Roasted Sweet Potatoes, Peas & Pearl Onions
  • Wednesday, March 18: Chicken Cacciatore, Buttered Noodles, Creamed Spinach
  • Thursday, March 19: Beef Manhattan, Mashed Potatoes, Green Beans, Yellow Squash w/Onions
  • Friday, March 20: Vegetable Lasagna, Green Bean Almondine, Hot Cinnamon Applesauce
  • Monday, March 23: Cheese Ravioli with Marinara, Capri Blend vegetables, Wax Beans
  • Tuesday, March 24: Citrus Chicken, Mexican Rice, Pinto Beans, Stewed Tomatoes & Okra
  • Wednesday, March 25: Meatloaf, Red Bliss Potatoes, Prince Charles Blend Vegetables
  • Thursday, March 26: Bourbon Pork Chop, Sweet Potatoes, European Blend Vegetables
  • Friday, March 27: Tuna Noodle Casserole, Sugar Snap Peas, Diced Beets
  • Monday, March 30: BBQ Beef Sandwiches, German Potato Salad, Baked Beans
  • Tuesday, March 31: Tropical Pork, Black Beans & Rice, Creamy Peas & Red Peppers, Dilled Carrots


April Menu

  • Wednesday, April 1: Chicken Ala King, Brown Rice, Scalloped Tomatoes, Mixed Vegetables
  • Thursday, April 2: Citrus Dill Cod, Parslied Potatoes, Asparagus, Midori Blend Vegetables
  • Friday, April 3: Closed For Holiday
  • Monday, April 6: Southwestern Egg Bake, Sausage Links, Broccoli, Peas & Pearl Onions
  • Tuesday, April 7: Chicken Chop Suey, Brown Rice, Oriental Blend Vegetables, Diced Beets
  • Wednesday, April 8: Goulash, Creamed Spinach, European Blend Vegetables
  • Thursday, April 9: Mandarin Pork Roast, Sweet Potatoes, Green Beans & Mushrooms
  • Friday, April 10: Lemon Chicken, Cheesy Grits, Zucchini & Tomatoes, Wax Beans
  • Monday, April 13: Broccoli & Cheese Stuffed Chicken Breast, Red Bliss Potatoes, Brussel Sprouts
  • Tuesday, April 14: Mushroom Swiss Burger, Au Gratin Potatoes, Mixed Vegetables
  • Wednesday, April 15: Turkey & Noodles, Zucchini & Summer Squash, Collard Greens
  • Thursday, April 16: Chicken Broccoli Casserole, Oriental Blend Vegetables, Stewed Tomatoes
  • Friday, April 17: Swedish Meatballs, Brown Rice, Peas & Mushrooms, Dilled Carrots
  • Monday, April 20: Salmon Patty, Parmesan Noodles, Asparagus, Key West Blend Vegetables
  • Tuesday, April 21: Turkey & Stuffing Casserole, Sweet Potatoes, Green Bean Casserole
  • Wednesday, April 22: Pepper Steak, Brown Rice, Broccoli, Cauliflower
  • Thursday, April 23: Hearty Beef Stew, Sugar Snap Peas, Hot Cinnamon Applesauce
  • Friday, April 24: Macaroni & Cheese, Ham Slice, European Blend Vegetables, Wax Beans
  • Monday, April 27: Chicken Patty, Scalloped Potatoes, Mixed Vegetables, California Blend Vegetables
  • Tuesday, April 28: Veal Parmesan over Noodles, Midori Blend Vegetables, Diced Beets
  • Wednesday, April 29: Roasted Pork Tenderloin, Sweet Potatoes, Creamy Peas with Red Peppers
  • Thursday, April 30: Citrus Glazed Chicken, Red Bliss Potatoes, Butternut Squash