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Upper School and Middle School Menu
Week of May 20, 2013 Monday
Japanese-Style Noodle or Chicken Vegetable Soup
Chicken Teriyaki
Steamed White Rice or Baby Bok Choy
Soba Noodle Vegetable Stir-Fry
Fresh Fruit
Tuesday
Cream-less Cauliflower or Chicken Rice Soup
Pasta with Marinara Sauce
Penne alla Tomato Cream
Steamed Broccoli
Make Your Own Oatmeal Sundae
Fruit Ices
Wednesday
Avocado & Cucumber or Chicken Pasta Soup
Sicilian Plain Pizza & Sicilian Sausage Pizza
Whole Wheat Margharita Pizza
Caesar Salad Wraps
Fresh Fruit
Thursday
No Classes
Graduation Day
Friday
Watermelon Gazpacho & Chicken Pasta Soup
All-Beef Hot Dogs & Turkey Dogs
Sauerkraut, Stewed Onions, Knishes
Vegetable Frittata
Tuna Melt
Fresh Fruit
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Lower School Menu Week of May 20, 2013 Monday
Japanese-Style Noodle or Chicken Vegetable Soup
Chicken Teriyaki
Steamed White Rice or Baby Bok Choy
Soba Noodle Vegetable Stir-Fry
Fresh Fruit
Tuesday
Cream-less Cauliflower or Chicken Rice Soup
Pasta with Marinara Sauce
Penne alla Tomato Cream
Steamed Broccoli
Make Your Own Oatmeal Sundae
Fruit Ices
Wednesday
Avocado & Cucumber or Chicken Pasta Soup
Sicilian Plain Pizza & Sicilian Sausage Pizza
Whole Wheat Margharita Pizza
Caesar Salad Wraps
Fresh Fruit
Thursday
Whole Wheat Provolone Cheese Bagels
Cream-less Tomato or Chicken Vegetable Soup
Couscous or Sautéed Swiss Chard
Stuffed Yellow Peppers
Fresh Fruit
Friday
Watermelon Gazpacho & Chicken Pasta Soup
All-Beef Hot Dogs & Turkey Dogs
Sauerkraut, Stewed Onions, Knishes
Vegetable Frittata
Tuna Melt
Fresh Fruit
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| | | 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.”
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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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