JENNIE CLARKSON

MARCH 2017 LUNCH MENU

Bread & Butter served with all meals. Menu is subject to change. If you have food allergy please speak with manager. 2 % or Skim Milk Served

Mr. Winston Johnson, Food Service Manager

SUNDAY / MONDAY / TUESDAY / WEDNESDAY / THURSDAY / FRIDAY / SATURDAY
1
4-oz Beef Meat Sauce
4-oz Spaghetti Noodles
4-oz Garden Salad
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetable Soup / 2
4-oz Curry / Bake Chicken
4-oz Brown /White Rice
4-oz Mixed Vegetables
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetables Soup / 3
4-oz Pan Fry Fish w/ Sauce
4-oz Macaroni & Cheese
4-oz Garden Salad
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetable Soup / 4
2-Slice Cheese Pizza
4-oz French Fries
4-oz Garden Salad
4-oz Fresh fruit
8-oz 2% Milk
6-oz Vegetable Soup
5
2- Slices Grilled Cheese
2 -Slices Tomatoes
4-oz Garden Salad
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetable Soup / 6
4-oz Bake Ziti w/ cheese
4-oz Pan Roast Chicken
4-oz Garden Salad
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetable Soup / 7
4-oz Beef Chilly w/ Beans
4-oz Seasoned Brown Rice
4-oz Garden Salad
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetable Soup / 8
6-oz Bacon Cheese Berger
4-oz Bake Potato Wedges
4-oz Garden Salad
4-oz Fresh Fruit
8-oz 2% Milk
6-oz Vegetable Soup / 9
4-oz BBQ Grilled Chicken
2- Butter Milk Biscuit
4-oz Tossed Salad
4-oz Fresh Fruit
8-oz 2% Milk
6-oz Vegetable Soup / 10
4-oz Seafood Delight
4-oz Seasoned Rice
4-oz Tossed Salad
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetable Soup / 11
4-oz Ham Berger Helper
4-oz Garden Salad
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetable Soup
12
4-oz Jamaican Beef Patty
4-oz Bake Fries
4-oz Tossed Salad
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetable Soup / 13.
4-oz Chili Bake Chicken
4-oz Pasta w/ Broccoli
4-oz Garden Salad
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetables Soup / 14
5- Foot Sub Sandwiches
1- Bag Potato Chip
4-oz Garden Salad
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetables Soup / 15
4-oz Buffalo Chicken Wings
4-oz Seasoned Corn
4-oz House Salad
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetables Soup / 16
6-oz Fish & Cheese Sand.
4-oz Potato Salad
4-oz Garden Salad
4-oz Fresh Fruit Salad
8-oz 2 % Milk
6-oz Vegetable Soup / 17.
4-oz Corn Beef w/ Cabbage
4-oz Boiled Whole Potato
2-Slice Soda Bread
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetables Soup / 18
6-oz Tyson Chicken Patty
4-oz Macaroni Salad
4-oz Garden Salad
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetables Soup
19.
2-Tonys Cheese Pizza
4-oz BBQ Hot Wings
4-oz Garden Salad
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetables Soup / 20.
4-oz Grilled Chicken Wraps
4-oz Bake Potato Wedges
4-oz Garden Salad
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetables Soup / 21.
4-oz Roast Turkey w/ Gravy
4-oz Stove Top Stuffing
4-oz Seasoned Cut Bean
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetables Soup / 22.
6-oz Curry / Bake Chicken
4-oz Seasoned Brown Rice
4-oz Mixed Vegetable
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetables Soup / 23.
4-oz Caesar Salad w Chicken
1-Slice Garlic Bread
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetables Soup / 24.
4-oz Stuffed Tilapia Fish
4-oz Spinach Brown Rice
4-oz Seasoned Cut Beans
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetable Soup / 25.
4-oz Chicken Sandwiches
4-oz Bake French Fries
4-oz Garden Salad
4-oz Fresh Fruit
8-oz 2 % milk
6-oz Vegetables Soup
26.
6-oz Honey BBQ Wings
2- Dinner Rolls
4-oz Garden Salad
4-oz Fresh fruit
8-oz 2% Milk
6-oz Vegetable Soup / 27
4-oz Fish / Crab Cake
4-oz Macaroni & Cheese
4-oz Seasoned Cuts Beans
4-oz Fresh Fruit
8-oz 2% Milk
6-oz Vegetable Soup / 28.
4-oz Beef Meat Balls / Sauce
4-oz Spaghetti Noodles
4-oz Garlic Broccoli Spare
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetables Soup / 29
4-oz Bake / BBQ Chicken
2- Butter Milk Biscuit
4-oz Garden Salad
4-oz Fresh Fruit
8-oz 2 % Milk / 30
4-oz Chipotle Grill Chicken
4-oz Brown / White Rice
4-oz Lett/ Tom/ Sour Cream
4-oz Fresh Fruit
8-oz 2 % Milk
6-oz Vegetables Soup / 31.
4-oz Tuna/ Meat Balls
1-Hero Bread / Cheese
4-oz Garden Salad
4-oz Fresh Fruit
8-oz 2% Milk

The following food items must be served in order to be counted as a meal:

Breakfast: Student must take 4-oz of juice or ½ cup of fruit vegetable at every meal at least two items from

·  Milk

·  Grains

·  Meat or meat alternate