Lunch Calendar
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School Closed - Labor Day
No Student Meals
No Student Meals
Soup: Chicken Noodle or Kale and Quinoa
Entree: Pork Carnitas or Shredded Chicken (Mexican Style ) or Black Beans
Vegetarian Option: Mushroom and Re-fried Bean Fajita
Side: Cabbage Slaw with Lime and Agave
Side: Yellow Rice
Salad: Make your own Taco Salad - Corn Chips, Lettuce, Salsa Mexicana, Sour Cream, Shredded Cheeses and Avocado Crema
Soup: Chef's Choice Soup of the Day
Entree: Cheese Pizza, Pepperoni, Fresh Mozzarella and Basil, Pink Cream Sauce, Mozzarella and Basil Oil
Gluten-free and vegan pizza available upon request
Side: Chef's Choice Vegetable of the Day
Salad: Romaine and Kale Caesar Salad
MEATLESS MONDAY
Soup: Tomato Rice or Vegetable and Bean Chili
Gluten Free & Dairy Free Pasta Options Available
Entree Alternative: Vegetable and Bean Chili over Elbow Macaroni
Side: Steamed Green Beans with Roasted Red Pepper
Sandwich: SunButter, Raisins and Banana Pinwheels
Soup: Chicken Noodle or Garden Vegetable
Soup: Tomato Rice or Potato Leek
Vegetarian Option: Roasted Chickpea and Cauliflower with Red Quinoa, Golden Raisins and Toasted Coconut
Side: Baked Potato and Cheddar Pierogi
Soup: Chicken Noodle or Lentil and Spinach
Entree: Southern Style Beef Tips in Brown Gravy
Vegetarian Option: Buckwheat Soba Noodles with Edamame, Red Onion, Carrot, and Chili Oil
Side: Buttered Egg Noodles with Chives
(Gluten and Egg Free Pasta Available Upon Request)
Soup: Tomato
Entree: Grilled Cheddar Cheese Sandwiches (Cheese, with Bacon or with Tomato)
Gluten-free and vegan options available upon request
Entree Alternative: Vegetable Burger
Side: Chef's Choice
Salad: Baby Kale, Apple and Sun Dried Cranberries
MEATLESS MONDAY
Soup: Tomato Rice or Split Pea
Entree Alternative: Sriracha Baked Tofu, Avocado, Edamame and Matchstick Carrot Brown Rice Bowl
Side: Toasted English Muffins
Side: Roasted Butternut Squash and Asparagus Tips
Salad: Lo Mein Salad with Carrot Ginger Dressing
Soup: Chicken Noodle or French Onion
Vegetarian Option: Chickpeas, Kale and Spaghetti Squash with a Tahini Drizzle
Side: Baked Cauliflower and Eggplant with Flat Leaf Parsley
Side: Steamed Basmati Rice
Salad: Dolmas (rice stuffed grape leaves)
Soup: Tomato Rice or Corn Chowder
Entree: Roasted Pork Tenderloin
Side: Braised Collard Greens with Smoked Sea Salt
Side: Baked Sweet Potatoes
Sandwich: Vietnamese Style Chicken Salad with Daikon and Carrot Slaw on a Baguette
Soup: Chicken Noodle or Carrot Ginger
Entree: BBQ Beef Brisket
Vegetarian: Lentil and Quinoa Bowl with Baby Kale and a Fried Egg
Side: Roasted Brussel Sprouts with Sliced Mushrooms
Side: Baked French Fries with Truffle Oil and Parmesan
Sandwich: Cheese Tortellini Pasta Salad
Soup: Chef's Choice Soup of the Day
Entree: Corn Tortilla Chips with your choice: Cheddar Cheese Sauce, Seasoned Ground Beef, Shredded Chicken or Black Beans
Side: Roasted Corn with Cotija Cheese and Cilantro
Side: Spanish Style Rice
Toppings: Sour Cream, Shredded Lettuce, Pickled Jalapeno, Salsa Mexicana and Sliced Scallion