Beginning Monday, November 23, Hometown Cafe will offer curbside pick-up only. Patrons will no longer be allowed into the facility to pick up food. Please call (785) 282-6845 to place an order. Payment for exact amounts by check or credit card will be accepted. To pick up orders, please use the ER entrance and let the staff know you are there to pick up your meal.
Hometown Cafe at Smith County Memorial Hospital offers patients, guests and community members a break from the day’s hustle and bustle. Healthy and delicious food are top-of-mind and created fresh by Chef Stephen Smith. When possible, Chef Steve uses local ingredients.
Hometown Cafe is open Monday through Friday from 11:30 a.m. to 3 p.m. Weekly menus are posted each Friday.
Sign up to receive the menu as an email along with nutritional commentary from Chef Steve.
Corned Beef & Cabbage, Rutabaga & Turnip, Carrot & Red Potatoes, Brussels Sprouts
Soup: Red Bean & Sausage
Chicken Baked Steak, Onion Gravy, Mashed Potatoes, Baked Okra, Homestyle Green Beans
Soup: Corn Chowder
Grilled Chicken Chow Mein, Chow Mein Noodles, Egg Rolls
Soup: Thai Coconut Chicken
Side: California Roll
Baked Ham, New Potatoes & Peas, Candied Baby Carrots
Soup: Chickpea Chowder
Steamed Fresh Salmon, Cajun Catfish, Steamed Asparagus, Steamed Red Potatoes
Lunch Pricing at Hometown Cafe:
Full hot lunch (includes one cold side) – $7.99
Just entree – $3.99
Just vegetable or starch – $2.50
Pre-packaged side salad – $2.50
Full Salad Bar (unlimited trips, includes soup and roll) – $11.99
Children’s Salad Bar (8 and under, unlimited trips, includes soup and roll) – $3.99
Children’s Full Meal (8 and under) – $3.99
Senior Salad Bar (65+, unlimited trips, includes soup and roll) – $5.99
Senior Full Meal (65+) – $5.99
Salad only (unlimited trips) – $9.99
Soup only (unlimited trips) – $3.00
To-Go/One Trip Salad Bar – $7.99
Other sides priced specifically
About Chef Stephen Smith:
Chef Steve’s passion for delicious food is paired with a love for creating healthy options. Chef Steve was trained at the Culinary Institute of America and has opened 13 restaurants around the world. Most recently he was the executive chef at Coconut Grove in Nevis, West Indies.
Following a decision to make more healthy food choices in his own diet, Chef Steve became a registered and licensed dietitian. SCMH and Chef Steve have partnered to add nutrition education and support to patients and their families as a new service provided to those staying at the hospital.