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Community >  Commons Menu > 

    
 Upper School and Middle School Menu
Week of  October 27, 2014

Monday
Potato Leek or Chicken Vegetable Soup
Roast Beef with Brown Gravy
Brown Rice & Sautéed Spinach
Leek Pie
Baba Ganoush, Roasted Red Peppers & Goat Cheese on Whole Wheat Pita
Fresh Fruit

Tuesday
Curried Celery or Chicken Brown Rice Soup
Chicken Marsala
Herbed Orzo Pilaf & Roasted Cauliflower
Stuffed Delicata Squash
Make Your Own Yogurt Sundae
Fruit Ices

Wednesday
Italian Wedding or Chicken Vegetable Soup
Fusilli with Marinara Sauce
Whole Wheat Penne Alfredo
Sautéed Swiss Chard
Fresh Fruit

Thursday
Miso or Chicken Orzo Soup
Chicken Teriyaki
Steamed White Rice & Sautéed Cabbage
Saitan Stir-Fry

Fruit Smoothie
Friday- Happy Halloween
Cream-less Sweet Potato or Chicken Rice Soup
Goblin Stew (Beef Stroganoff)
Herbed Worms (Egg Noodles) & Bloody Beets
Stewed Entrails (Sausage & Peppers)
Fresh Fruit

    
 Lower School Menu
Week of  October 27, 2014
 
Monday
Whole Wheat Muenster Bagels
Potato Leek or Chicken Vegetable Soup
Brown Rice & Sautéed Spinach
Leek Pie
Baba Ganoush, Roasted Red Peppers & Goat Cheese on Whole Wheat Pita
Fresh Fruit

Tuesday
Roasted Chicken Legs
Curried Celery or Chicken Brown Rice Soup
Herbed Orzo Pilaf & Roasted Cauliflower
Stuffed Delicata Squash
Make Your Own Yogurt Sundae
Fruit Ices

Wednesday
Fusilli with Marinara Sauce
Italian Wedding or Chicken Vegetable Soup
Whole Wheat Penne Alfredo
Sautéed Swiss Chard
Fresh Fruit

Thursday
Chicken Teriyaki
Miso or Chicken Orzo Soup
Steamed White Rice & Sautéed Cabbage
Saitan Stir-Fry
Fruit Smoothie

Friday-Happy Halloween
Goblin Stew (Beef Stroganoff)
Cream-less Sweet Potato or Chicken Rice Soup
Herbed Worms (Egg Noodles) & Bloody Beets
Stewed Entrails (Sausage & Peppers)
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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