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Community >  Commons Menu > 

    
Upper School Menu
Week of March 2, 2015
 
Monday
Cream-less Zucchini or Chicken Pasta Soup
Moroccan Chicken Stew
Wheat Berries & Roasted Broccoli
Eggplant Tagine
Create Your Own Yogurt Sundae
Fresh Fruit

Tuesday
Split Pea or Chicken Vegetable Soup
Fusilli with Marinara or Beef Meat Sauce
Roasted Spaghetti Squash
Cauliflower & Goat Cheese Gratin
Hummus, Roasted Red Pepper & Mozzarella Wraps
Fruit Ices

Wednesday
Cream-less Cauliflower or Chicken Pasta Soup
Stuffed Pork Loin
Baked Yams & Roasted String Beans
Vegetable Frittata
Fresh Fruit

Thursday
Cream-less Carrot & Cilantro or Chicken Vegetable Soup
All-Beef Hot Dogs, Turkey Hot Dogs & Bratwurst
Knish, Stewed Onions, Sauerkraut & Baked Beans
Creamy Polenta
Turkey Caesar Salad Wraps
Apple Cider Doughnuts

Friday
Conference Day
No Classes

    
 Lower School Menu
Week of  March 2, 2015
 
Monday
Whole Wheat Muenster Bagels
Cream-less Zucchini or Chicken Pasta Soup
Wheat Berries & Roasted Broccoli
Eggplant Tagine
Create Your Own Yogurt Sundae
Fresh Fruit

Tuesday
Fusilli with Marinara or Beef Meat Sauce
Split Pea or Chicken Vegetable Soup
Roasted Spaghetti Squash
Cauliflower & Goat Cheese Gratin
Hummus, Roasted Red Pepper & Mozzarella Wraps
Fruit Ices

Wednesday
Roasted Pork Loin
Cream-less Cauliflower or Chicken Pasta Soup
Baked Yams & Roasted String Beans
Vegetable Frittata
Fresh Fruit

Thursday
All-Beef Hot Dogs
Cream-less Carrot & Cilantro or Chicken Vegetable Soup
Turkey Hot Dogs & Bratwurst
Knish, Stewed Onions, Sauerkraut & Baked Beans
Creamy Polenta
Turkey Caesar Salad Wraps
Apple Cider Doughnuts

Friday
Whole Wheat Grilled Cheese
French Onion or Chicken Pasta Soup
Roasted Acorn Squash
Pollock Oreganata
Fresh Fruit

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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