Lunch Menu 

The lunch menu is updated on a biweekly basis. 

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  • Monday - January 8, 2018
    Wednesday - January 10, 2018
    Thursday - January 11, 2018
    Friday - January 12, 2018
    Tuesday - January 16, 2018
    Wednesday - January 17, 2018
    Thursday - January 18, 2018
    Friday - January 19, 2018
    Monday - January 22, 2018
    Tuesday - January 23, 2018
    Wednesday - January 24, 2018
    Thursday - January 25, 2018
    Friday - January 26, 2018
    Monday - January 29, 2018
    Tuesday - January 30, 2018
    Wednesday - January 31, 2018
  • Thursday - February 1, 2018
    Friday - February 2, 2018
    Monday - February 5, 2018
    Tuesday - February 6, 2018
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Lunch Menu
Chef Bobo cooking with student

Menu Planning

A ten-day menu plan is submitted one week in advance for approval. Each chef rotates in creating the 10-day plan. Since we are a "nut free zone," the kitchen uses no nut oils, no peanut butter or anything having nuts in it.

Protein
One hot entree may be offered each day. Portion size will not exceed 3 ounces. In the 10-day menu plan there will be:

  • 40% Chicken
  • 20% Red Meat
  • 20% Fish
  • 20% Vegetarian

Vegetables
One hot fresh vegetable is offered each day. All vegetables are prepared as vegetarian or vegan, meaning no animal products is used in seasoning. Vegetables are served in season for best nutrition and taste.

Starch/Grains
All starches are prepared as vegetarian, meaning no animal product is used in seasoning. Whenever pasta or grain is prepared with meat, chicken or fish as an entrée, a vegetarian alternative will be available. Whole wheat pastas and whole grains are to be used.

Soups
A soup is offered each day. All soups are made from scratch with 90% being vegetarian and made from our own vegetable stock. All stocks (vegetable or chicken) are made in-house in accordance with French technique.

Sandwiches
Sandwiches are vegetarian 70% of the time. At no time should the sandwich and soup both be made using animal protein, i.e., if chicken soup is being served then the sandwich must be vegetarian. Bread and wraps are whole grain products.

Salad Bars
There are two salad bars containing salad makings, vegetarian protein items, cold fresh raw vegetables, canned tuna, fresh raw fruit and salads. All prepared food is made in our kitchen by our chefs, using only natural products. Salad dressings are made from scratch by our chefs every day. Also, vinegars and olive oil are available.

Desserts
Fruit is dessert on 80% of the menus. Fresh fruits are greatly varied and served in season. One prepared dessert may be served every 5 days. Portion size will not exceed 1 ounce. At no time will we use packaged or commercially prepared desserts.

Main Building 3rd - 12th Grades 433 West End Avenue New York, NY 10024 212.497.6500

Robert L. Beir Lower School Building 2.8 Years - 2nd Grade 160 West 74th Street New York, NY 10023 212.497.6550

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