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Community >  Commons Menu > 

    
Upper School Menu
Week of April 20, 2015
 
Monday
Black-eye Pea or Chicken Vegetable Soup
Mac n’ Cheese & Sautéed String Beans
Breaded Tofu with Lemon-Leek Sauce
Baba Ganoush, Feta & Roasted Cherry Tomato Wraps
Fresh Fruit

Tuesday
Lentil or Chicken Pasta Soup
Honey Mustard Glazed Chicken
Whole Wheat Couscous & Sautéed Swiss Chard
Vegetable Frittata
Fruit Ices

Wednesday-Earth Day
Cucumber Dill or Watermelon Gazpacho
Meats: Roast Beef, Turkey & Salami
Cheese: American, Muenster, Swiss & Provolone
Sauces: Mayonnaise, Mustard, Honey Mustard, Pesto Mayonnaise, Chipotle Mayo & Roasted Red Pepper Sour Cream
Fresh Fruit

Thursday
Black Bean or Chicken Vegetable Soup
Beef Tacos
Yellow Rice & Sautéed Peppers & Onions
Spanish Style Stuffed Tomatoes
Salad Bar: Guacamole, Salsa, Lettuce & Sour Cream
Fruit Smoothies

Friday
Quinoa & Vegetable or Chicken Rice Soup
All-Beef Hot Dogs, Bratwurst & Turkey Hot Dogs
Potato Knish, Sauerkraut & Stewed Onions
Creamy Polenta
Tuna Melt Wraps
Fresh Fruit

    
 Lower School Menu
Week of  April 13, 2015
 
Monday
Mac n’ Cheese
Black-eye Pea or Chicken Vegetable Soup
Sautéed String Beans
Breaded Tofu with Lemon-Leek Sauce
Baba Ganoush, Feta & Roasted Cherry Tomato Wraps
Fresh Fruit

Tuesday
Honey Mustard Glazed Chicken
Lentil or Chicken Pasta Soup
Whole Wheat Couscous & Sautéed Swiss Chard
Vegetable Frittata
Fruit Ices

Wednesday-Earth Day
Create Your Own Sandwich
Cucumber Dill or Watermelon Gazpacho
Meats: Roast Beef, Turkey & Salami
Cheese: American, Muenster, Swiss & Provolone
Sauces: Mayonnaise, Mustard, Honey Mustard, Pesto Mayonnaise, Chipotle Mayo & Roasted Red Pepper Sour Cream
Fresh Fruit

Thursday
Beef Tacos
Black Bean or Chicken Vegetable Soup
Yellow Rice & Sautéed Peppers & Onions
Spanish Style Stuffed Tomatoes
Salad Bar: Guacamole, Salsa, Lettuce & Sour Cream
Fruit Smoothies

Friday
All-Beef Hot Dogs
Quinoa & Vegetable or Chicken Rice Soup
Bratwurst & Turkey Hot Dogs
Potato Knish, Sauerkraut & Stewed Onions
Creamy Polenta
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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