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Community >  Commons Menu > 

    
 Upper School and Middle School Menu
Week of  November 17, 2014

Monday
Lentil or Chicken Pasta Soup
Shepard’s Pie
Sautéed Swiss Chard
Savory Bread Pudding
White Bean Spread, Roasted Red Pepper & Feta Wraps
Fresh Fruit

Tuesday
Cream-less Cauliflower or Chicken Vegetable Soup
Sweet Chili Glazed Chicken
Orzo Pilaf & Roasted Root Vegetables
Turkish Eggplant Pie
Make Your Own Oatmeal Sundae
Fruit Ices

Wednesday
Pea or Chicken Orzo Soup
Rigatoni with Marinara or Beef Meat Sauce
Roasted Spaghetti Squash
Whole Wheat Penne with Mozzarella & Pesto
Fresh Fruit

Thursday
Chickpea & Spinach or Chicken Pasta Soup
Roasted Pork Loin
Brown Rice & Sautéed Kale
Stuffed Zucchini
Sausage & Pepper Hero
Fig Cookies

Friday
White Bean or Chicken Brown Rice Soup
Chicken and Cheese Burritos & Bean and Cheese Burritos
Yellow Rice & Roasted Calabaza
Salad Bar: Guacamole, Salsa, Lettuce, Tomatoes & Sour Cream
Cheese Quesadillas
Fresh Fruit

    
 Lower School Menu
Week of  November 17, 2014
 
Monday
Whole Wheat Muenster Bagels
Lentil or Chicken Pasta Soup
Sautéed Swiss Chard
Savory Bread Pudding
White Bean Spread, Roasted Red Pepper & Feta Wraps
Fresh Fruit

Tuesday
Sweet Chili Glazed Chicken Legs
Cream-less Cauliflower or Chicken Vegetable Soup
Orzo Pilaf & Roasted Root Vegetables
Turkish Eggplant Pie
Make Your Own Oatmeal Sundae
Fruit Ices

Wednesday
Rigatoni with Marinara Sauce
Pea or Chicken Orzo Soup
Roasted Spaghetti Squash
Whole Wheat Penne with Mozzarella & Pesto
Fresh Fruit

Thursday
Roasted Pork Loin
Chickpea & Spinach or Chicken Pasta Soup
Brown Rice & Sautéed Kale
Stuffed Zucchini
Sausage & Pepper Hero
Fig Cookies

Friday
Chicken and Cheese Burritos
White Bean or Chicken Brown Rice Soup
Bean and Cheese Burritos
Yellow Rice & Roasted Calabaza
Salad Bar: Guacamole, Salsa, Lettuce, Tomatoes & Sour Cream
Cheese Quesadillas
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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