Level Up Your Patient Menus

INTRODUCING MORRISON HEALTHCARE’S NEW PATIENT MENU MARKETING KIT

Summer SeASOnaL SAlAdS

BbQ ChiCken

88850 bbq chicken breast, cheddar, cowboy caviar, tomato, and spring mix with a house made bbq ranch dressing

Summer SeASOnaL SAlAdS

ItaliAn ChOpPeD

105270.1 pepperoni, genoa salami, parmesan, sun-dried tomato, garbanzo beans, kalamata olive, and romaine with balsamic vinaigrette

veRY berRY

30630.8 crumbled feta, fresh strawberries & blueberries, candied pecans, and spring mix with a strawberry balsamic vinaigrette

Summer SeASOnaL SAlAdS

PRALine weDge

34131 praline bacon, crumbled blue cheese, cucumber, tomato, scallions, and fresh iceberg with blue cheese dressing

New Salads Featuring Fresh Produce And Bold Flavors

Holiday Celebrations

Check Out All The Patient Menu Programming Here

Your patients are looking for fresh salad options and celebration meals while in the hospital. We’ve listened to the feedback and worked to develop seasonal flavors with our all-new summer salad series, as well as holiday celebration menus. These limited-time menus will delight guests and increase patient satisfaction, not to mention add variety, while adding variety and an element of seasonality to your existing menu.

STREET CORN SALAD w CHICKEN mexican corn salad, avocado, red onion, tomato, grilled chicken, and creamy chipotle dressing

STREET CORN SALAD mexican corn salad, avocado, red onion, tomato, and creamy chipotle dressing

DULCE DE LECHE BUNDT CAKE mini bundt cake drizzled with caramelized milk and dusted with cinnamon

Lemon Rosemary Chicken with basil oil and served with creamy orzo vegetable pasta and a honey balsamic side salad

Seared Broccoli Steak with basil oil and served with creamy orzo vegetable pasta and a honey balsamic side salad

Coconut Poke Cake rich vanilla cake topped with cream cheese icing and sprinkled with toasted coconut

BEEF BURGUNDY finished with an herb citrus crunch and served with rosemary parmesan polenta and caramelized carrots & pearl onions

PORTOBELLO MUSHROOM BURGUNDY finished with an herb citrus crunch and served with rosemary parmesan polenta and caramelized carrots & pearl onions

RASPBERRY TRIFLE DELIGHT angel food cake layered with white chocolate mousse and a refreshing raspberry sauce