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Community >  Commons Menu > 

    
 Upper School and Middle School Menu
Week of April 21, 2014

Monday
Cream-less Broccoli or Chicken Matzo Ball Soup
Roast Beef with Herb Sauce
Creamy Grits & Sautéed Cabbage
Sweet Potato Kugel
Fresh Fruit

Tuesday-Earth Day
Cucumber Dill or Watermelon Gazpacho Soup
Make Your Own Sandwich
Meats: Ham, Turkey, Salami & Italian Tuna Salad
Cheeses: American, Swiss, Provolone & Muenster
Condiments: BBQ Sauce, Honey Mustard, Mayonnaise, Mustard, Pesto Mayonnaise & Sundried Tomato Mayonnaise
Fruit Ices

Wednesday
Miso or Chicken Vegetable Soup
Chicken & Broccoli
Brown Rice & Sautéed Swiss Chard
Roasted Pollock with Tomatoes, Onions & Spinach
Fresh Fruit

Thursday
Black-eye Pea or Chicken Rice Soup
Chicken in a Creole Sauce
Kale & Red Bean Gumbo
Steamed White Rice & Sautéed Green Beans
Make Your Own Oatmeal Sundae
Fig Cookies

Friday
White Bean or Chicken Vegetable Soup
Pasta with Marinara or Beef Meat Sauce
Fettuccini with Cherry Tomatoes, Roasted Garlic & Olive Oil
Steamed Broccoli
Fresh Fruit

    
 Lower School Menu

Week of April 21th, 2014

Monday
Breaded Chicken Tenders
Cream-less Broccoli or Chicken Matzo Ball Soup
Creamy Grits & Sautéed Cabbage
Sweet Potato Kugel
Fresh Fruit

Tuesday-Earth Day
Make Your Own Sandwich
Cucumber Dill or Watermelon Gazpacho Soup
Meats: Ham, Turkey, Salami & Italian Tuna Salad
Cheeses: American, Swiss, Provolone & Muenster
Condiments: BBQ Sauce, Honey Mustard, Mayonnaise, Mustard, Pesto Mayonnaise & Sundried Tomato Mayonnaise
Fruit Ices

Wednesday
Chicken & Broccoli
Miso or Chicken Vegetable Soup
Brown Rice & Sautéed Swiss Chard
Roasted Pollock with Tomatoes, Onions & Spinach
Fresh Fruit

Thursday
Herb Roasted Chicken Legs
Black-eye Pea or Chicken Rice Soup
Kale & Red Bean Gumbo
Steamed White Rice & Sautéed Green Beans
Make Your Own Oatmeal Sundae
Fig Cookies

Friday
Pasta with Marinara Sauce
White Bean or Chicken Vegetable Soup
Fettuccini with Cherry Tomatoes, Roasted Garlic & Olive Oil
Steamed Broccoli
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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