Nutrition at Birch Wathen Lenox School
Birch Wathen Lenox School has partnered with Cater to You as the dining services provider to create daily meals that focus on optimal nutritional impact. Offerings consist of a wide variety of protein sources (both animal and plant based), whole grains, legumes, dairy, healthy fats, and the freshest fruits and vegetables.
Menus are designed monthly to reflect seasonal availability, holidays, and the special dietary needs of the Birch Wathen Lenox School community. The culinary team is led by our Chef Manager.
Cater to You takes careful measures not to prepare or serve meals that contain peanuts or tree nuts. Extensive allergy awareness training through third-party certifiers AllerTrain™ and ServSafe has been completed by all Chef Managers and Sous Chefs. In addition, all other CtY team members serving the Birch Wathen Lenox School community receive annual allergy awareness instruction as part of CtY’s Back-to-School training programming.
Lunch Service Includes:
2 soups of the day; one chicken soup and one vegetarian soup
Featured daily meat entrée
Featured daily vegetarian entrée
Side dish of whole grain, legume, or starch
Seasonal vegetable side dish
Assorted fresh fruit options: bananas, New York state apples, oranges, and pears
A special dessert is offered twice a week; Chloe's Fruit Pop one day and a homemade dessert one day
Local milk delivered from Battenkill Creamery, Salem, NY
Beverage options also include: freshly prepared in-house flavored water using the infusion of seasonal fruits or vegetables, New York state apple cider or chilled filtered water.
Our Salad Bar Program
Students and staff also have the option of creating their own salad from a selection of fresh seasonal offerings, which include:
Greens: This may include Romaine, Boston, Greenleaf, Redleaf, Baby Spinach, Kale, Arugula, Mesclun, or Watercress. (On occasion, the salad greens will be substituted for a pre-made salad such as: Caesar Salad, Cobb Salad, Greek Salad, Chopped Salad, or a Citrus Ginger Salad).
Legumes: Garbanzo, Black, Navy and Kidney Beans
Plant and Animal Proteins: Hard-Boiled Eggs, Grilled Chicken Breast, Roasted Turkey Breast, Ham, Turkey, Salami, and various Grilled Tofus (Plain, BBQ, Teriyaki, or Buffalo)
Freshly sliced vegetables: Bell Peppers, Broccoli, Carrots, Cucumbers, Cauliflower, Corn, Tomato, Beets, Mushrooms, Brussels Sprouts, Shredded Cabbage, and more
Cheeses: Cottage Cheese, Mozzarella, Pepper Jack, Cheddar, Muenster, American, Provolone, and Swiss Cheese
Additional specialty toppings: Guacamole, Pico de Gallo, Hummus, Baba Ghanoush, Pita Chips, Croutons, Olives, and more
Housemade salad dressings: Balsamic Vinaigrette, Apple Cider Vinaigrette, CtY Chef’s Specialty Dressing
A Composed Protein Salad
A Composed Vegetable Salad
A Composed Whole Grain or Pasta Salad
Our Deli Bar Program
Students and staff may also grab a premade sandwich or wrap or prepare their own from a selection of breads and toppings that include:
Sliced Whole Wheat and White Breads
A rotating variety of deli meat selections: Applegate Turkey and Ham, Grilled Chicken
A rotating selection of Egg Salad or Tuna Salad
Lettuce and Tomato
Various roasted vegetables
Sliced Cheeses: Cheddar, Swiss, Muenster and Provolone
Gluten-free Breads available upon request
Sunbutter (a spread made with sunflower seeds that is peanut- and nut-free
Jelly, Butter, Cream Cheese
Our Snack Program
Cater to You procures both organic and all-natural snacks that contain minimal ingredients and never contain high fructose corn syrup, food coloring, carrageenan, or other offensive additives.