Blackstone Valley Tech Home Page

Lunch Menu - Food Services Info
Printable menu

PLEASE NOTE: You may make payments in the Cafeteria from 7:00am to 7:40am and in the Business Office after 2:10pm. You may also make online payments through Unibank's Online Payment System.

Point of Sale System: NutriKids Information

Please visit the Online Payment Center to manage your student's lunch payments and fees. Please complete and send in the Free and Reduced Price School Meals Application if you feel you may qualify.

DECEMBER 2014

               Monday               

               Tuesday               

              Wednesday              

              Thursday              

               Friday               

1

BUILD A CHEESEBURGER
Lettuce, Tomato,
Pickle & Onion
Assorted Condiments
Oven Baked French Fries
Choice of Chilled Fruit
Fresh Fruit in Season
Choice of Ice Cold Milk

View Nutrients

2

FLAMEBROILED SUPER
RIB SANDWICH
Seasoned Carrots
Choice of Chilled Fruit
Fresh Fruit in Season
Choice of Ice Cold Milk
Creamy Pudding

View Nutrients

3

TURKEY TETRAZZINI
Fresh Tossed Salad
Lite Salad Dressings
Fresh Whole Wheat Bread
Margarine
Choice of Chilled Fruit
Fresh Fruit in Season
Choice of Ice Cold Milk

View Nutrients

4

ORANGE CHICKEN
Seasoned Brown Rice
Sauteed Zucchini &
Summer Squash
Caesar Salad
Lite Salad Dressings
Fresh Whole Wheat Bread
Margarine
Choice of Chilled Fruit
Fresh Fruit in Season
Choice of Ice Cold Milk

View Nutrients

5

BVT'S OWN CHEESE PIZZA
Caesar Salad
Lite Salad Dressings
Choice of Chilled Fruit
Fresh Fruit in Season
Choice of Ice Cold Milk
Chocolate Cake

View Nutrients

8

BARBECUE CHICKEN SUB
Tender Sweet Corn
Choice of Chilled Fruit
Fresh Fruit in Season
Choice of Ice Cold Milk
Granola

View Nutrients

9

GRILLED AMERICAN
CHEESE SANDWICH
& TOMATO SOUP
Caesar Salad
Lite Salad Dressings
Choice of Chilled Fruit
Fresh Fruit in Season
Choice of Ice Cold Milk
Jello

View Nutrients

10

BREAKFAST FOR LUNCH
FRENCH TOAST STICKS
BEEF SAUSAGE
Oven Potato
Margarine
Maple Syrup
Warm Cinnamon Apples
Juice
Choice of Ice Cold Milk

View Nutrients

11

CHICKEN SANDWICH
Lettuce
Assorted Condiments
Mediterranean Style
Hummus & Pita Bread
Choice of Chilled Fruit
Fresh Fruit in Season
Choice of Ice Cold Milk

View Nutrients

12

BVT'S OWN CHEESE PIZZA
Caesar Salad
Lite Salad Dressings
Choice of Chilled Fruit
Fresh Fruit in Season
Choice of Ice Cold Milk
Chocolate Crinkle Cookie

View Nutrients

15

TERIYAKI CHICKEN ON A
WHOLE WHEAT DELI ROLL
Tender Sweet Corn
Caesar Salad
Lite Salad Dressings
Choice of Chilled Fruit
Fresh Fruit in Season
Choice of Ice Cold Milk
Sherbet

View Nutrients

16

MEXICAN BEEF BURRITO
BOWL
Tortilla Chips
Lettuce & Tomato
Black Beans
Salsa
Lite Sour Cream
Choice of Chilled Fruit
Fresh Fruit in Season
Choice of Ice Cold Milk

View Nutrients

17

CHICKEN PARMESAN
WITH PASTA
Fresh Tossed Salad
Lite Salad Dressings
Choice of Chilled Fruit
Fresh Fruit in Season
Choice of Ice Cold Milk

View Nutrients

18

STEAK & CHEESE SUB
Sweet Potato Fries
Choice of Chilled Fruit
Fresh Fruit in Season
Choice of Ice Cold Milk

View Nutrients

19

BVT'S OWN CHEESE PIZZA
OR PEPPERONI PIZZA
Caesar Salad
Lite Salad Dressings
Choice of Chilled Fruit
Fresh Fruit in Season
Choice of Ice Cold Milk
Gingerbread

View Nutrients

22

CHEF'S CHOICE

23

CHEF'S CHOICE

24

NO SCHOOL TODAY

25

NO SCHOOL TODAY

26

NO SCHOOL TODAY

29

NO SCHOOL TODAY

30

NO SCHOOL TODAY

31

NO SCHOOL TODAY

 







 







PRICES: Lunch: $2.65 Reduced Lunch: $.40 Reduced Breakfast: $.30
STUDENTS RECEIVING FREE OR REDUCED LUNCH ARE ALSO ELIGIBLE FOR FREE OR REDUCED BREAKFAST
*PLEASE INFORM THE SERVER IF YOU HAVE A FOOD ALLERGY*

*Menu Subject to Change*


  Best when viewed at 1024x768 screen resolution.  Blackstone Valley Tech admits students and makes available to them its privileges, advantages, and courses of study without regard to homelessness, race, color, sex, religion, national origin, sexual orientation, or disability.
Copyright © Blackstone Valley Regional Vocational School District 
All rights reserved.  Any comments about this page may be directed to the Webmaster
Updated November 30, 2014