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 n organic lunch program is available
for students who choose to purchase it. Chef Li and crew prepares several vegetarian and non-vegetarian entrees daily, alongside a salad bar, bread station and fresh fruit table. The school's newly renovated kitchen and lunchroom are located on the lower level of the 79th Street building. The hot lunch is available from 11:30am to 1:30pm. The salad bar opens at 11am.
See below for the current week's lunch menu.
Salad Bar/Bread Bar (will include some of the following items): Mixed Greens, Cucumbers, Tomatoes, Carrots, Beets, Mixed Peppers, Corn, Raisins, Tuna Fish Salad, Chicken Salad, Hard Boiled Eggs, Egg Salad, Chick Peas, Granola, Olives, Apple Sauce, Mozzarella Balls, Assorted Hard Cheeses, Cottage Cheese, Goat Cheese, Homemade Croutons, Eli’s Assorted Breads w/ Butter, Apple Butter, SoyNut Butter (peanut & tree nut free), Jam and Cream Cheese, plus local fresh yogurt from Hawthorne Valley & Evans Farmhouse (full,low fat & fat free) and fresh fruits.
*Fruit Juice, Organic Milk, Homemade Iced Teas & Water are available.
**Peanuts & Tree Nuts are not used or served in the Cafeteria.
*** All foods and condiments are organic where possible and produce is obtained from local farms when available and in season. Eggs, Milk and Yogurt all come from local upstate farms.
Monday
3/1
Board Meeting & Dinner |
Chili: Beef, Chipotle Turkey & Festive Bean (Vegetarian)
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Rice
Brown Rice w/ Vegetables |
Curried Yellow Squash w/ Tomatoes
Roast Asparagus w/ Shiitake Mushrooms
String Beans
Mixed Vegetables
Roasted Cauliflower w/ Garlic |
CARTS:
Chili: Beef & Festive Bean, Rice, Mixed Vegetables & Salad w/ Cucumbers, Tomatoes & Carrots
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Tuesday
3/2
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Meatloaf
Vegetable Turkey Meatloaf
Simple Chinese Steamed Tofu
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Mashed Potatoes w/ Vegetarian Gravy
Corn
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Spinach Salad w/ Dried Cherries & Pumpkin Seeds
Soy Sauce Broccoli
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CARTS:
Meatloaf, BBQ Tofu, Mashed Potatoes, Corn, Soy Sauce Broccoli & Salad w/ Cucumbers, Carrots & Tomatoes
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Wednesday
3/3
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Pasta (wheat & rice) w/ Tomato Sauce, Meat Sauce w/ Beef & Basil Pesto
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Teriyaki Mushrooms
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Caesar Salad
Edamame
Carrots w/ Dill
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CARTS:
Pasta w/ Tomato Sauce & Meat Sauce, Carrots w/ Dil, & Salad w/ Carrots, Cucumbers & Tomatoes
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Thursday
3/4
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Chicken Jalfrezi (Indian dish w/ Chicken & Green Peppers)
Carrot & Pumpkin Yellow Curry
Roasted Tofu w/ Green Beans |
Rice
Vegetarian Egg Rolls
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Sesame Beets & Carrots w/ Shiitake Mushrooms
Sesame Soy Asparagus |
CARTS:
Chicken Tenders , Asian Tofu, Rice, Peas, Yogurt w/ BioDynamic Raisins & Salad w/ Carrots, Cucumbers & Tomatoes
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Friday
3/5
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Hamburgers: Beef, Turkey & Vegetable
Penne w/ Artichokes, Fennel & Olives
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Spiced Baked Sweet Potatoes
Roasted Brussel Sprouts w/ Fennel & Shiitake Mushrooms
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White Bean Salad w/ Roasted Tomatoes & Arugula
Sliced Tomatoes w/ Mint
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CARTS:
Burgers: Beef & Vegetable, Roast Potatoes, Corn & Salad w/ Cucumbers, Carrots & Tomatoes
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