The Bank Street College Kitchen provides a nutritious and varied menu for students, staff and faculty. We are the catering services for all events inside Bank Street and beyond.
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This Week's Lunch Menu
Monday, May 14th
- Carrot Soup (vegetarian)
- Toasted Apple & Cheddar Sandwich (vegetarian)
- Roast Pork (vegetarian option available)
- Brussels Sprouts (vegetarian)
- Farro (vegetarian)
Tuesday, May 15th
- Tomato Soup (vegetarian)
- Avocado Wrap (vegetarian)
- Chicken Enchiladas (vegetarian option available)
- Green Beans (vegetarian)
- Rice & Black Beans (vegetarian)
Wednesday, May 16th
- Lentil Soup (vegetarian)
- Roasted Vegetable Sandwich (vegetarian)
- Pizza (vegetarian)
- Broccoli Rabe (vegetarian)
Thursday, May 17th
- Tortilla Soup (vegetarian)
- Caesar Salad Wrap (vegetarian)
- Roasted Chicken (vegetarian option available)
- Kale (vegetarian)
- Smashed Potatoes (vegetarian)
Friday, May 18th
- Veggie Chili (vegetarian)
- Sunbutter & Strawberry Jam (vegetarian)
- Oven "Fried" Fish (vegetarian option available)
- Corn & Lima Bean Succotash (vegetarian)
- Quinoa (vegetarian)
- Carrot Cake
And, of course, everyday lunch includes our our fresh and colorful salad bar and lots of fresh fruit for dessert.
This menu is subject to change based on availablity of ingredients.
Please feel free to send your comments to Chad Goslee (cgoslee@bankstreet.edu)