WinnMed Café

Until further notice, the WinnMed Café is closed to guests due to ongoing health-care related Covid-19 restrictions.

Patients’ family members and other visitors are welcome to eat in the WinnMed Café, located in the lower level of our facility. The WinnMed Café adjoins an outdoor patio area and is near the edible landscape. Our menu, including local seasonal produce, provides selections for a variety of tastes.


Open Monday through Friday, 7:00 am to 1:15 pm

  • Grab-and-go items served during open hours, 7:00 am – 1:15 pm (M-F)
  • Entrées served during lunch only: 10:45 am to 1:15 pm (M-F)

Closed Saturday, Sunday and Holidays

Vending machines available 24 hours a day, 7 days a week.

Patient Meals

WinnMed offers a Room Service menu to allow patients more control over what they eat during their hospital stay. It allows patients to customize their order according to their choosing.

The Room Service menu includes a full breakfast selection available all day, a daily special, grill items, deli items, salads, entrées and desserts. It even offers a “Kids Corner” with kid-friendly cuisine such as grilled cheese, peanut butter and jelly and chicken strips. Visitors can dine with patients for just $8 per tray.

Patients can select from the menu, which designates heart-healthy, carbohydrate counts, higher sodium and gluten free items. If a patient selects a food item that is not consistent with the diet ordered by his or her doctor, the nutrition staff will help the patient make a different selection.

Patients may place their meal orders between 7 am and 5:30 pm each day.

WMC Nutrition Services staff prepare meals for patients.

WinnMed’s Edible Landscape

Patients, staff and visitors are treated to a variety of fresh organically-grown produce from the courtyard garden at WinnMed.  The Edible Landscape Project began in the spring of 2009 as a joint project between WinnMed and master gardener David Cavagnaro and the Pepperfield Project.  David and his team experimented with techniques such as crop rotation and unique production methods so that every summer since then, an abundance of organically grown produce has flourished on the WinnMed campus.

The edible landscape stretches beyond the traditional vegetable garden by combing beauty with functionality.  Nearly two dozen vegetables and herbs decorate the space including tomatoes, butternut squash, purple basil and deep green kale.   Flowering perennials can also be found throughout the garden.

The history of Edible Landscape

David Cavagnaro and his crew with The Pepperfield Project planted, tended and harvested WinnMed’s first edible landscape in 2009.  That first year the garden provided WinnMed’s Nutrition Services department with over 850 pounds of produce.  The WinnMed nutrition services team processed, cooked and served the garden-fresh produce delighting patients, visitors and staff.  The garden has expanded over the years and since 2017 has produced around 1 ton of produce each season, with the 2021 season providing a record 2450 lbs of produce.

Sustainability has always been a key component of the Edible Landscape.  By working in partnership, the garden teams and WinnMed’s Nutrition Services have been able to minimize food waste through efficient production and donating any leftover produce to local food pantries.

David Cavagnaro retired at the end of the 2021 garden season.  Fortunately the legacy of the Pepperfield Project will live on. Beginning in 2022, under the guidance of David Cavagnaro, the team at ReRooted Connections took over planting, tending and harvesting the variety of vegetables and perennials grown in the edible landscape.

The team at ReRooted Connections are on a mission is to be a community hub for learning, teaching, and innovation with a focus on environmental stewardship and ecological regeneration by cultivating spaces for individuals of all backgrounds and ages to have immersive experiences in permaculture practices and responsible uses of agriculture and technology.

The WinnMed Edible Landscape is open to visitors and allows us to serve fresh produce to our patients and staff.
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