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Community >  Commons Menu > 

    
Upper School Menu
Week of January 26, 2015
 
Monday
White Bean or Chicken Pasta Soup
Chicken Pot Pie
Mushroom Pot Pie
Roasted Broccoli
Create Your Own Yogurt Sundae
Fresh Fruit

Tuesday
Pea or Chicken Vegetable Soup
All-Beef Hamburgers & Cheeseburgers
Oven-Baked Fries & Roasted Onions
Homemade Veggie Burgers
Fruit Ices

Wednesday
Borscht or Chicken Pasta Soup
Roasted Turkey & Gravy
Baked Yams & Sautéed Kale
Apple Raisin Stuffing
Fresh Fruit

Thursday
Italian Wedding or Chicken Vegetable Soup
Penne with Marinara Sauce
Tortellini Alfredo
Sautéed Spinach
Caesar Salad Wraps
Fig Cookies

Friday
Lentil or Chicken Pasta Soup
Southern Baked Chicken
Cheesy Grits & Stewed Collard Greens
Black-eye Pea Stew
Greek Salad Wraps
Fresh Fruit

    
 Lower School Menu
Week of  January 26, 2015
 

Monday
Whole Wheat Muenster Bagels
White Bean or Chicken Pasta Soup
Mushroom Pot Pie
Roasted Broccoli
Create Your Own Yogurt Sundae
Fresh Fruit

Tuesday
All-Beef Hamburgers & Cheeseburgers
Pea or Chicken Vegetable Soup
Oven-Baked Fries & Roasted Onions
Homemade Veggie Burgers
Fruit Ices

Wednesday
Roasted Turkey & Gravy
Borscht or Chicken Pasta Soup
Baked Yams & Sautéed Kale
Apple Raisin Stuffing
Fresh Fruit

Thursday
Penne with Marinara Sauce
Italian Wedding or Chicken Vegetable Soup
Tortellini Alfredo
Sautéed Spinach
Caesar Salad Wraps
Fig Cookies

Friday
Southern Baked Chicken
Lentil or Chicken Pasta Soup
Cheesy Grits & Stewed Collard Greens
Black-eye Pea Stew
Greek Salad Wraps
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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