What's For Lunch?


March 2-6, 2020
Monday - diced chicken/teriyaki chicken, rice, egg roll, broccoli, pineapple chunks, sweet-n-spur sauce
Tuesday - sausage & egg patty, biscuit, tri-tator, fresh fruit, cheese slices
Wednesday - meatballs with sauce, spaghetti, green beans, mandarin oranges, garlic sticks
Thursday - hot dogs, bun, seasoned fries, vegetarian beans, mixed fruit
Friday - tuna casserole, PB&J sandwiches, frozen peas, canned peaches

March 9-13, 2020
Monday - salisbury steak with gravy, augratin potatoes, corn, frozen berry mix, dinner roll
Tuesday -  breaded pork patty, rice, cooked carrots, applesauce
Wednesday - chicken filet, rotini, frozen peas, canned peaches 
Thursday - hamburgers, bun, french fries, pickle slices, tomato, onion, vegetarian beans, canned pears, sliced cheese
Friday - No School

March 16-20, 2020
Monday - bbq rib patty, bun, smiley fries, pickle slices, vegetarian beans
Tuesday - chicken nuggets, mac-n-cheese, green beans, mandarin oranges
Wednesday -  No School - Spring Break
Thursday - No School - Spring Break
Friday - No School - Spring Break

March 23-27, 2020
Monday - sausage, pancakes, tri-tator, canned peaches
Tuesday - sub meat, bun, chips, pickle slices, tomatoes, applesauce, sliced cheese
Wednesday - Kindergarten Menu - nacho meat w/cheese, smiley fries, green peppers, mandarin oranges, dirt cups
Thursday - breaded chicken patty, bun, french fries, mixed fruit
Friday - cheese pizza, strawberry yogurt, green beans, frozen strawberry cups

March 30-April 2, 2020
Monday - chili, raw carrots, canned pears, cheese stick, cinnamon rolls
Tuesday - chicken alfredo, rotini, frozen peas,  mixed fruit
Wednesday - 
Thursday - 
Friday - 


All lunches are served with a choice of white, chocolate, or strawberry milk.  Lettuce
and croutons are served daily with a choice of dressing.  Student lunches are $3.00.
Adult lunches are $3.65.  You are welcome to come each lunch any day of the week.
Please make a reservation by 9:30 a.m. by calling the school office (564-4767). 
Lunch menus follow the USDA guidelines. 



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