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Community >  Commons Menu > 

    
Upper School Menu
Week of March 30, 2015
 
Monday
Split Pea or Chicken Pasta Soup
Chicken Teriyaki
White Rice and Roasted Corn
Stuffed Peppers
Create Your Own Oatmeal Sundae
Fresh Fruit

Tuesday
Cream-less Tomato or Chicken Vegetable Soup
Mac n’ Cheese
Sautéed String Beans and Spinach and Feta Pie
Baba Ganoush, Roasted Red Pepper & Feta Wraps
Fruit Ices

Wednesday
Lentil and Chicken Rice Soup
Shepard’s Pie
Roasted Spaghetti Squash
Vegetable Quiche
Fresh Fruit

Thursday
Minestrone or Chicken Pasta Soup
Create Your Own Sandwich
Meats: Ham, Turkey & Salami
Cheeses: Swiss, Provolone, American & Muenster
Roasted Peas & Shallots
Fresh Fruit

Friday
No Classes
Good Friday

    
 Lower School Menu
Week of  March 30, 2015
 
Monday
Chicken Teriyaki
Split Pea or Chicken Pasta Soup
White Rice and Roasted Corn
Stuffed Peppers
Create Your Own Oatmeal Sundae
Fresh Fruit

Tuesday
Mac n’ Cheese
Cream-less Tomato or Chicken Vegetable Soup
Sautéed String Beans and Spinach and Feta Pie
Baba Ganoush, Roasted Red Pepper & Feta Wraps
Fruit Ices

Wednesday
Whole Wheat Muenster Bagel
Lentil and Chicken Rice Soup
Roasted Spaghetti Squash
Vegetable Quiche
Fresh Fruit

Thursday
Create Your Own Sandwich
Minestrone or Chicken Pasta Soup
Meats: Ham, Turkey & Salami
Cheeses: Swiss, Provolone, American & Muenster
Roasted Peas & Shallots
Fresh Fruit

Friday
No Classes
Good Friday

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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