We believe in serving fresh, healthy meals that include both the recipes you love and new dishes to try. Our dedicated chef plans every dish, and our attentive staff is attuned to your needs.
Every day we serve a complimentary continental breakfast. In addition, each resident receives a $150 meal allowance, which can be put toward a daily hot breakfast, lunch or dinner.
The Normandy’s private dining room offers flexibility for intimate dining while accommodating larger groups.
And if you are entertaining, let us cater your function while you take the credit. Choose to enjoy breakfast, lunch or dinner. Have a meal delivered if you wish or relax and let us prepare a satisfying meal for you.
Sample Dining Room Menu
Complimentary Continental Breakfast Served Daily
Eggs Benedict with a side of bacon and fresh fruit
Banana Pancakes with a side of sausage and fresh fruit
Grilled Chicken Lo Mein Salad
Philly Cheese Steak with Grilled Mushroom and Onion
Dinners include Soup or Salad, Rolls and Butter
Lamb Shanks with Mint Gravy served with a side of Roasted Red Potato and Steamed Carrots
Chicken Cordon Bleu with a side of Yukon Gold Potato and Steamed Broccoli
Lasagna Bolognese with Garlic Bread
Bacon Cheeseburger with Fries
French Silk Pie
Chef’s Choice or Ice Cream
Coffee, Juice and Cold or Hot Tea Included with all Meals
Meet The Chef
Food Service Director Matt Orear makes it his personal mission to be sure all of the residents in the Normandy community find both nutrition and pleasure in the meals they receive.
Matt was raised in Cleveland, where he had his first restaurant job at 13. His background includes work in several restaurants in Cleveland and New York, at catering companies and at Red Tail Golf Club in Avon. His greatest influence is his late grandmother, who helped raise Matt and his brothers. While the other boys played, Matt was often at Grandma’s side, first watching and then helping her make favorite family meals.
Chef Matt serves meals that are both appealing and nutritious, including turkey with homemade stuffing and gravy, chicken paprikash, and salmon with a light beurre blanc sauce. Plenty of fresh vegetables and fruits also feature prominently on our menu.
Matt’s cooking philosophy is to use high-quality ingredients and cook them from scratch. Flavors are celebrated and enhanced with natural ingredients for meals that are exciting and beautifully presented. There are no pre-packaged stocks, soups or sauces at The Normandy.
Although Chef Matt is happiest in the kitchen, residents and guests will find him every day in the dining room, where he talks with Normandy residents about their needs and tastes.