SPOKANE, Wash. —Patients at Providence Sacred Heart Medical Center will enjoy menus that feel more like dining out than eating in a hospital—because healing starts with comfort.
These menus reflect the often unseen side of patient care: the power of food to heal. Every bite is thoughtfully crafted to meet nutritional needs while also bringing a sense of normalcy to the hospital experience. By offering meals that are both delicious and healthy, Providence aims to prove healing happens not only in patient rooms but also on the plate.
Chef Thomas Morisette partnered closely with the Mayo Clinic to establish the evidence-based, nutritional foundation for the new patient menus. From there, he put his own touch on each dish.“
We’re excited to share our new patient menu, which focuses on both nutrition and taste to better serve our patients,” said Heidi Keplinger, system director of food and nutrition services at Providence Sacred Heart Medical Center. “We know how important food is for feeling well.”
What’s new?
Two Menus: Separate menus for adult and children ensure age-appropriate nutrition and flavors that comfort.
Community Centered Menus: Each Providence ministry across the Inland Northwest will have tailored menus reflecting local demographics and cultural preferences.
More plant-based options: Responding to a growing need for diverse lifestyles, the menu features an expanded selection of vegan and vegetarian dishes that don’t compromise taste. 100% plant-based options are available upon request.
What’s Cooking?
Dishes are designed to feel less like “hospital food” and provide a restaurant experience. Using 525 ingredients and made from scratch daily, every dish can be adapted for special dietary needs—including full liquid diets.
Adult patients can expect hearty breakfasts like fluffy pancakes and savory skillets, alongside globally inspired entrées like “better” butter chicken bowls and sesame ginger stir-fry. Fresh, in-house prepared salmon joins the lineup along with rotating daily specials. Also included are fresh salads and lighter options. The expanded plant-based choices ensure every patient—regardless of dietary preference—can enjoy a flavorful, satisfying meal.
The pediatric menu turns mealtime into something kids can look forward to. Each day features specials for breakfast, lunch, and dinner. It features fun, familiar favorites like silver dollar pancakes shaped like teddy bears, grilled cheese with tomato soup, and Dino Nuggets—paired with wholesome sides like fresh fruit and veggies. There are also playful twists on classics, like peanut butter and jelly roll-ups and mini sliders. And for dessert? Think fun, kid-approved treats like peanut butter brownie bites and banana pudding—sweet enough to feel special, but balanced to keep nutrition front and center.
Over six months, the team meticulously crafted each dish with technical precision. Every item was tested in the cafeteria and earned rave reviews. To keep the menu aligned with patient expectations, Chef Morisette visits patients daily to gather feedback and make continuous improvements.
Rolling Out Across the Region
Providence Sacred Heart Medical Center debuted the new menus on November 18, with similar menus launching at:
- Providence Holy Family Hospital
- Providence St. Luke’s Rehabilitation Medical Center
- Providence Mount Carmel Hospital (Colville)
- Providence St. Joseph Hospital (Chewelah)
A full rollout across other Inland Northwest ministries is expected in 2026.
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