It's that time again...as promised, we have a new menu heading your way, with a soft open tomorrow and kicking into full gear next week! Many things are staying the same, but we have some new and exciting meals that our chefs have been busy perfecting, and we cannot wait to hear what you think!
New Lunch Items:
Lentil Dal with Naan
We are always striving to add different flavors and ingredients to our menu, and we found a great opportunity to do so with this delicious vegetarian meal! Lentil Dal is an Indian inspired dish that is essentially a lentil stew cooked with ginger, garlic, onion, curry, tomato, and cilantro. Instead of traditional naan, we are serving it with a thick whole wheat pita, which is perfect for soaking up all these saucy lentils. When I asked one of our chefs why they were inspired to create this dish, he replied, "We want to make our menu as diverse as the city!"
Serving tip: this dish may be new for your little eaters - so we recommend serving it in a cup or a bowl and suggesting the kids "dip" their bread in it!
Orange Chicken with Not-So-Fried Rice
In the same vein of diversity, we have also added our take on the classic Chinese orange chicken! This is a pretty standard interpretation of the dish - chicken thighs in a citrusy orange and cilantro sauce. But, we are particularly excited about our healthier take on fried rice! Instead of frying the rice in oil and fat (which is usually how fried rice is made), we have created a base sauce of onion, garlic, and ginger, and cook that in with rice. This way, we get the traditional richness and flavor pop of fried rice, but without the "fry" part, making it our very own "not-so-fried" rice! And, for a veggie element, we are utilizing broccoli stems that would otherwise go to waste -eliminating food waste and continuing our initiatives toward a sustainable food supply - kuddos to our creative and resourceful chefs!
Buffalo Chicken on Whole Wheat Rolls
We have been receiving some feedback that your kids respond best to familiarity, and would love to see more things they see at home. And what better way to do this by adding some sandwiches! We have created a buffalo chicken that is served up with some whole wheat rolls and mesclun salad. Our buffalo sauce has a butternut squash base flavored with roasted peppers, mustard, dill, and lemon juice. It's bright, fresh, and packed with flavor, but without the heat of a traditional buffalo sauce. After continuous recipe testing, we think have created some delicious and filling sandwiches for your students to enjoy!
We are adding a classic Chicken Alfredo with Fettuccine, bringing back our very popular Eggplant Parmesan, and switching our Chicken and Waffles to Chicken and Whole Wheat Pretzels.
New Snack Items:
To bring to variation to one of our most popular snacks, we are switching to from our cranberry apple muffin to a classic 'oldie but goodie' - a blueberry muffin! Low in sugar and high in berries, these muffins are perfect for a morning breakfast or an afternoon snack!
Roasted Red Pepper Hummus
We have also decided to spice up our hummus by blending in some roasted red peppers. It is the same snack, but with a colorful and flavorful twist! Yum!
To let us know what you think of these new menu items, please feel free to fill out our Menu Feedback Survey!