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Community >  Commons Menu > 

    
 Upper School and Middle School Menu
Week of  October 20, 2014
Monday
Split Pea or Chicken Vegetable Soup
Fettuccini with Marinara or Beef Meat Sauce
Sautéed String Beans
Whole Wheat Pasta with Creamy Mushroom Bolognese
Fresh Fruit

Tuesday
Cream-less Carrot or Chicken Pasta Soup
Chicken Pot Pie or Roasted Vegetable Pot Pie
Sautéed Kale
Make Your Own Yogurt Sundae
Fruit Ices

Wednesday
Tuscan White Bean or Chicken Vegetable Soup
Sicilian Style Plain or Sausage Pizza
Whole Wheat Margherita Pizza
Fresh Fruit

Thursday
Lentil or Chicken Pasta Soup
Sliced Flank Steak with Chimichurri Sauce
Whole Wheat Couscous & Roasted Spaghetti Squash
Vegetable Frittata
Make Your Own Oatmeal Sundae
Fresh Fruit

Friday – Big Apple Crunch Day
Curried Apple or Chicken Couscous Soup
Herb Marinated Pork Chops with Apple Sauce
Roasted Red Potatoes & Sautéed Carrots & Apples
Tilapia with Tomatoes, Spinach & Olives
Baked Lady Apples

 
    
 Lower School Menu
Week of  October 20, 2014
 
Monday
Fettuccini with Marinara Sauce
Split Pea or Chicken Vegetable Soup
Sautéed String Beans
Whole Wheat Pasta with Creamy Mushroom Bolognese
Fresh Fruit

Tuesday
Whole Wheat Muenster Bagels
Cream-less Carrot or Chicken Pasta Soup
Vegetable Pot Pie
Sautéed Kale
Make Your Own Yogurt Sundae
Fruit Ices

Wednesday
Sicilian Style Plain or Sausage Pizza
Tuscan White Bean or Chicken Vegetable Soup
Whole Wheat Margherita Pizza
Fresh Fruit

Thursday
Sliced Flank Steak
Lentil or Chicken Pasta Soup
Whole Wheat Couscous & Roasted Spaghetti Squash
Vegetable Frittata
Make Your Own Oatmeal Sundae
Fresh Fruit

Friday – Big Apple Crunch Day
Whole Wheat Grilled Cheese Sandwiches
Herb Marinated Pork Chops with Apple Sauce
Roasted Red Potatoes & Sautéed Carrots & Apples
Tilapia with Tomatoes, Spinach & Olives
Baked Lady Apples

New From the Commons

Beginning in September, we will be offering two kinds of new “dishes” in the Commons. First, we are getting brand new chinaware that will be bright and appealing. Even more important,the lunch options being served on our new plates will continue our trend toward more locally sourced foods with sustainable practices: produce from farms in New York State, and more fresh fish.

In an effort to reduce refined sugar and flour, we will replacing desserts with delicious new fruit-based treats such as cobblers, tarts and smoothies, while integrating more whole grains into the regular menu wherever possible.

Elisa Zied, BWL parent, nutritionist and published author of many books about diet and nutrition, commented: “As a parent and registered dietician, I’m thrilled that BWL is incorporating more fish, whole grains, and fruit—foods that,unfortunately, tend to lack in our children’s diets.”

Seasonal and Local Foods for this Menu:Beets, Broccoli, Brussels Sprouts, Cabbage, Carrots, Cauliflower, Celery, Corn, Cucumber, Eggplant, Garlic, Kale, Leeks, Lettuce, Onions, Peas, Potatoes, Radish, Spinach, Summer Squash, Tomatoes, Zucchini
Fruits: Apples, Blueberries, Cantaloupe, Pears, Raspberries, Watermelon 
 
Local Resources: 
 
Glebocki Farms Produce, Featheredge Farm Eggs, Breezy Hill Orchard, Ronnybrook Dairy, Bell & Evans Poultry, Creekstone Farms, Koch Farms, Rose & Joe’s Bakery

All dressings, vegetable stock and sauces are made fresh from scratch in the Birch Wathen Lenox kitchen 
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210 East 77th Street. New York, NY 10075. t. 212.861.0404
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