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The Parents' Association provides the option of ordering a hot lunch each day during the week. These lunches are prepared by Aquidneck pizza and served fresh to all students who sign up. The menu changes at the end of the first semester, and there is a trial period at the beginning of the year.
Students may also bring their own lunch to school if they choose to not participate in the lunch program. Milk and juice are also available for purchase.
1st Semester
MONDAY
Boiled Willow Brook Turkey Franks served on a bun with Raw Veggies and Light Ranch dressing on the side.
TUESDAY
Pasta Bar (with meatballs); mixed side salad; fruit
- Boiled Barilla Pasta Shells with butter, optional Red Sauce, Meatballs and/or Parmesan Cheese. The pasta is boiled in water with a 100% butter blend until it becomes clarified. The Butter blend contains butter, canola and a soybean mix. Aquidneck Pizza Red Sauce consists of crushed tomatoes, tomato puree, tomato sauce, onions, oil, salt, pepper, garlic, basil, parsley, oregano & bay leaves. The meatballs are 100% beef and contain soy, milk, and wheat products: 16 grams of fat per serving (6 meatballs). The pasta will be served with a roll, a mixed green salad and the choice of a Light Ranch or Caesar dressing.
WEDNESDAY
Pizza; raw vegetables; fruit
- Cheese or Pepperoni Pizza - The dough/crust is made at AP with enriched bromated flour, which contains wheat flour and malted barley flour, yeast, sugar, salt, and oil. The Aquidneck Pizza Sauce is made with crushed tomatoes, tomato puree, tomato sauce, onions, oil, salt, pepper, garlic, basil, parsley, oregano and bay leaves. Each student will receive 2 slices. Pizza is served with Raw Veggies and a Light Ranch dressing on the side.
THURSDAY
Chicken Tenders- 100% white meat, which are frozen and then fried in fresh vegetable oil. The tenders are served with honey mustard, BBQ or sweet & sour sauce, as well as a mixed green salad with the choice of a Light Ranch or Caesar dressing.
FRIDAY
Salad, Sandwich & Soup Bar; fruit
- Salad: Caesar salad with croutons on the side; dressing choices will be Light Ranch or Caesar.
- Sandwich: choices of ham, turkey, cheese slices, lettuce, tomato and bread (mayonnaise and mustard on the side)
- Soup: there will be a rotation of 3 soups for variety. Turkey and rice - shredded cooked turkey breast, chopped spinach, rice, olive oil, onions, garlic and a dash of salt. Tomato soup - diced tomatoes, celery, carrots, onions, garlic, olive oil, and heavy cream. Chicken noodle - shredded cooked chicken, wide egg noodles, carrots, celery, olive oil, and parsley.
Fruit will be on hand for all lunches: apples, pears, oranges, grapefruit, grapes, bananas, applesauce and more as seasonality dictates.
2nd Semester
MONDAY
Breaded white fish sticks cooked in egg batter and bread crumbs, served with either rice or potato and variety of vegetables
TUESDAY
Pasta Bar (with meatballs); mixed side salad; fruit
- Boiled Barilla Pasta Shells with butter, optional Red Sauce, Meatballs and/or Parmesan Cheese. The pasta is boiled in water with a 100% butter blend until it becomes clarified. The Butter blend contains butter, canola and a soybean mix. Aquidneck Pizza Red Sauce consists of crushed tomatoes, tomato puree, tomato sauce, onions, oil, salt, pepper, garlic, basil, parsley, oregano & bay leaves. The meatballs are 100% beef and contain soy, milk, and wheat products: 16 grams of fat per serving (6 meatballs). The pasta will be served with a roll, a mixed green salad and the choice of a Light Ranch or Caesar dressing.
WEDNESDAY
Pizza; raw vegetables; fruit
- Cheese or Pepperoni Pizza - The dough/crust is made at AP with enriched bromated flour, which contains wheat flour and malted barley flour, yeast, sugar, salt, and oil. The Aquidneck Pizza Sauce is made with crushed tomatoes, tomato puree, tomato sauce, onions, oil, salt, pepper, garlic, basil, parsley, oregano and bay leaves. Each student will receive 2 slices. Pizza is served with Raw Veggies and a Light Ranch dressing on the side.
THURSDAY
Chicken Tenders; mixed green salad; fruit
Chicken Tenders- 100% white meat, which are frozen and then fried in fresh vegetable oil. The tenders are served with honey mustard, BBQ or sweet & sour sauce, as well as a mixed green salad with the choice of a Light Ranch or Caesar dressing.
FRIDAY
Salad, Sandwich & Soup Bar; fruit
- Salad: Caesar salad with croutons on the side; dressing choices will be Light Ranch or Caesar.
- Sandwich: choices of ham, turkey, cheese slices, lettuce, tomato and bread (mayonnaise and mustard on the side)
- Soup: there will be a rotation of 3 soups for variety. Turkey and rice - shredded cooked turkey breast, chopped spinach, rice, olive oil, onions, garlic and a dash of salt. Tomato soup - diced tomatoes, celery, carrots, onions, garlic, olive oil, and heavy cream. Chicken noodle - shredded cooked chicken, wide egg noodles, carrots, celery, olive oil, and parsley.
Fruit will be on hand for all lunches: apples, pears, oranges, grapefruit, grapes, bananas, applesauce and more as seasonality dictates.
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Parents & Alumni 
