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.
Daily guests may choose from a 12-foot salad bar complete with soup and freshly baked bread along with hot and cold entrees prepared fresh in the kitchen. Dine-in and take out options make Hometown Cafe a perfect stop for a grab-and-go lunch or community dining experience with friends.
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.
We’re pleased to announce the return of Hometown Cafe’s famous salad bar on June 15.
Grilled Reuben Sandwich, Homemade Potato Salad, Chips
Soup: Chickpea Chowder
Roast Turkey, Sweet Potatoes, Green Beans, Fresh Cranberry Sauce
Soup: French Onion Soup
Beef & Broccoli, Fried Rice, Egg Rolls, Egg Drop Soup
Side: California Roll
Baked Ham, Macaroni & Cheese, Peas
Soup: Corn & Tomato Soup
Steamed Fresh Salmon, Baked Cod, Steamed Asparagus, Steamed Red Potatoes
Soup: Steak Soup
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.