Upper School Menus

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Executive Chef: Benji Solivan-617-898-2352

Lunch

September 22nd, September 25th-29th

 

Friday

Crispy Fish Fillet with House Tartar Sauce & Lemon Wedge
Vegetable Rice Cakes Coated in Penko with Garlic Ketchup
Crispy Potatoes & Baked Potato Option
Native Corn on the Cobb
Flik Live – Barley Apple & Pear Parfaits with Greek Yogurt & Melba Sauce
Soup –  Vegan  Potato & Kale (Caldo Verde)
Soup – Sausage & Bean Soup

Monday

Chervil Chicken Francaise with Lemon Butter Wine Sauce
Roasted Apples Dried Fruit & Barley Lentil Pilaf
Roasted Scolloped Potatoes with Fresh Thyme & Garlic
Steamed Asparagus Spears
Flik Live – “Flik So Cheesey” Breaded Mozzarella Over Arugula with Fig Paste
Soup – Vegan Vegetable Tomato Soup
Soup – Bacon & Cheddar Potato Soup

Tuesday 

Hawaiian Huli Huli Chicken
Hawaiian Baked Beans
Coconut Cilantro Rice
Grilled Pineapple Zucchini & Butternut Squash
Flik Live – Hawaiian Quinoa Bowl
Soup –  Vegan Pineapple Coconut Soup
Soup – Saimin Soup

Wednesday 

Grilled Pastrami on Marbled Rye with Swiss & Dijon
“Flik so Cheesy” Open Face Tomato Spinach Mozzarella
Warm Seasoned Potato Chips & Baked Potato Option
Steamed Broccoli
Flik Live – Ginger Soy Glazed Chicken &  Sweet Sesame Slaw Wrap
Soup –  Vegan Kale Vegetable & Chunky Butternut Soup
Soup – Beef Boillion French Onion Soup

Thursday 

Flik Revved up Beef Meat Loaf with Thickened Jus & side BBQ
Sauteed Kale Delicata Squash & Giant Lima Beans
Roasted Garlic Mashed Yukon Gold Potatoes
Steamed Peas & Diced Carrots
Flik Live – Penne Pasta Baby Greans Blistered Tomatoes & Revved up Alfredo Sauce
Soup –  Vegan Pepini Arugula & Vegetable
Soup – Chicken Noodle Soup

Friday

Cider Glazed Chicken with Super Food Baked Apples
Baked Stuffd Shells with Italian Blended Cheese
Sage & Rosemary Seasoned Roasted Potatoes
Candied Carrot Medley
Flik Live – Super Food Apple Brie Puffs over Spinach and Honey
Soup –  5  Bean Vegetable Soup
Soup – Ham & Lentil Soup
Dinner

 September 22nd, September 25th-29th

Friday

Roast Beef with Thickened Jus
Summer Harvest Vegetable Lasagna ala Mornay
Roasted Potatoes with Seasoned Onion Strips
Steamed Broccoli
Vegan Option – Crimson Lentil Corn Meal Cakes

Monday

Sliced Tri Tip of Beef with side of BBQ Sauce
Lightly Garlic Buttered Potato Gnocchi with Parmesan Cheese
Fluffy Rice a Roni Style Pilaf
Steamed Green Beans & Cauliflower
Vegan Option – Seared Tofu Squares with Vegetables

Tuesday

Baked Boston Scrod Lemon Ritz
Baked Stuffed Portabello Mushroom with Sherry Stuffing
Roasted Potatoes
Steamed Broccoli
Vegan Option – Garbanzo Bean &  Spinach Cakes

Wednesday 

Crispy Chicken & Waffles with Gravy & Maple Syrup
Smokey Kidney Beans & Bell Peppers
Macaroi & Cheese & Healthy Steamed Rice Option
Steamed Corn Nibblets & Cooked Down Collard Greens
Vegan Option – Tabasco Tofu Pieces & Sauteed Greens

Thursday 

Breaded Country Fried Steak with Gravy on the side
Baked Stuffed Kale Rolls with Parmesan Veggie Stuffing
Mashed Potatoes
Sauteed Zucchini Squash
Vegan Option – Navy Bean Puree with Crostini

Friday 

Grilled Big Boy Beef & Turkey Burgers with lots of Toppings
Baked  Vegetables Patties with Sauteed Onions
Crispy Tator Tots & Steamed Brown Rice Option
Steamed Corn Kernels
Vegan Option – Bean Polenta
Weekend

  Dinner September 23rd, 24th

 

Saturday 

Sliced Cajun Seared Chicken Breast with side of Sauce
Stuffed Bell Pepper Quarters with Rice & Vegeteables
White Cheddar Baked Penne Pasta & Steamed Brown Rice
Sauteed Corn & Julienned Vegetables
Vegan Option – Tabasco Tofu & Sauteed Baby Greens.

Sunday

Mixed Grille of  Linguica Chicken Sausage & Shrimp
Spinach & Four Cheese Quiche
Cheesy Potato & Baked Potato Option
Steamed Corn Nibblets
Vegan Option – Whole Grain Trio & Crimson Lentils

Before placing your order,please inform your server if a person in your party has a food allergy.

Lunch