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Community >  Commons Menu > 

    
 Upper School and Middle School Menu
Week of  September 15, 2014

Monday
Watermelon Gazpacho or Chicken Pasta Soup
Beef Tacos & Steamed White Rice
Vegetable Chili
Salad Bar: Guacamole, Salsa, Red Onions & Sour Cream
Fresh Fruit

Tuesday
Black Bean or Chicken Rice Soup
Herb-Crusted Chicken
Israeli Couscous & Roasted Cauliflower
Vegetarian Sauté
Caesar Salad Wraps
Fruit Ices

Wednesday
French Onion or Chicken Vegetable Soup
Penne with Marinara or Beef Meat Sauce
Stuffed Peppers
Sautéed Broccoli & Dinner Rolls
Fresh Fruit

Thursday
Cauliflower-Leek or Chicken Pasta Soup
Roasted Turkey Breast & Gravy
Garlicky Mashed Potatoes & Sautéed String Beans
Mushroom Strudel
Make Your Own Yogurt Sundae
Blueberry Cobbler

Friday
Creamy Carrot or Chicken Pasta Soup
All-Beef Hot Dogs, Chicken-Apple Sausage & Turkey Hot Dogs
Baked Beans, Stewed Onions, Knish & Sauerkraut
Tuna Melt Wraps
Fresh Fruit

    
 Lower School Menu
Week of  September 15, 2014
 
Monday
Beef Tacos & Steamed White Rice
Watermelon Gazpacho or Chicken Pasta Soup
Vegetable Chili
Salad Bar: Guacamole, Salsa, Red Onions & Sour Cream
Fresh Fruit

Tuesday
Herb-Crusted Chicken
Black Bean or Chicken Rice Soup
Israeli Couscous & Roasted Cauliflower
Vegetarian Sauté
Caesar Salad Wraps
Fruit Ices

Wednesday
Penne with Marinara Sauce
French Onion or Chicken Vegetable Soup
Stuffed Peppers
Sautéed Broccoli & Dinner Rolls
Fresh Fruit

Thursday
Roasted Turkey Breast & Garlicky Mashed Potatoes
Cauliflower-Leek or Chicken Pasta Soup
Sautéed String Beans
Mushroom Strudel
Make Your Own Yogurt Sundae
Blueberry Cobbler

Friday
All-Beef Hot Dogs
Creamy Carrot or Chicken Pasta Soup
Chicken-Apple Sausage & Turkey Hot Dogs
Baked Beans, Stewed Onions, Knish & Sauerkraut
Tuna Melt 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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