2.04b_Attach_2_Menu_Guidelines.pdf

ATTACHMENT 2 – MENU GUIDELINES

THE MENUS LISTED BELOW REPRESENT THE MINIMUM REQUIREMENTS FOR EACH MEAL.

REGULAR BREAKFAST MENU:

1. Orange Juice and one (1) additional fruit juice

2. Five (5) assorted fresh fruits optimizing season availabilities when possible

3. One (1) hot cereal

4. Five (5) whole grain cold cereals (minimum of three (3) sugar coating and two (2) foliate 100% fortified

5. One (1) meat item rotated daily, plus bacon and creamed beef daily

6. Pasteurized eggs to order, including assorted omelets and cholesterol-free eggs

7. Two (2) starches (potato item daily)

8. Pancakes, French toast or waffles

9. Two (2) breakfast pastries – raised or cake donut and sweet roll or pastry item

10. Whole grain muffin; bagels and English muffins

11. Three (3) pre-packaged assorted breads – one (1) whole grain loaf, one (1) white, and one (1) other

12. One (1) hot fresh baked bread item (biscuits, rolls, or muffins)

13. Butter or margarine

14. Variety of hot and cold beverages – coffee, tea, water, juice, carbonated drinks and milk

15. Low fat yogurt

16. Condiments – two (2) jams or jellies, peanut butter, and low-fat cream cheese

MODIFIED BREAKFAST MENU:

1. Two (2) assorted fruit juices

2. Two (2) assorted fresh fruits

3. One (1) hot cereal

4. Four (4) whole grain cereals

5. Two (2) meat items, one (1) of which is bacon

6. One (1) starch

7. Pancakes, French toast or waffles

8. One (1) breakfast pastry

9. Whole grain muffins, bagels or English muffins

10. One (1) pre-packaged bread and one (1) fresh baked bread

11. Variety of hot and cold beverages

12. Assorted condiments – jams, jellies, etc.

REGLUAR LUNCH AND DINNER MENU:

1. One (1) soup – cream or broth

2. Two (2) meat entrees (One (1) baked, roasted or broiled) with appropriate sauces and/or gravies

3. One (1) entrée shall be a healthy choice item from the lite-bite menu

4. Two (2) starches (potato item daily)

5. Two (2) cooked vegetables

6. Salad bar (see menu below)

7. Two (2) seasonal fresh fruits varied between the lunch-dinner meals

8. Ice cream

9. Four (4) desserts – two (2) of which shall be pie, cake, cookies or pastry items and two (2) shall be fitness oriented (i.e. chilled fruit, frozen yogurt, gelatin or pudding)

10. Three (3) pre-packaged assorted breads – one (1) whole grain loaf, one (1) white, and one (1) other

11. One (1) hot fresh baked bread (i.e. rolls, cornbread, or garlic bread)

12. Appropriate condiments – butter, margarine, etc.

13. Variety of hot and cold beverages – coffee, tea, water, juice, carbonated drinks, and milk

MODIFIED REGULAR LUNCH AND DINNER MENU

1. Two (2) main entrees, one (1) of which shall be a healthy choice item

2. One (1) starch

3. One (1) cooked vegetable

4. Modified salad bar – leafy green salad with five (5) fresh toppings, three (3) of which shall be vegetables (the rest of the salad bar menu remains the same)

5. Assorted salad dressing packet to include low-calorie choices

6. One (1) dessert

7. One (1) pre-packaged bread and one (1) fresh baked bread

8. Appropriate condiments – butter, margarine, etc.

9. Variety of cold beverages

LUNCH & DINNER SPEED LINE MENU:

1. One (1) soup – rotating between one (1) cream and one (1) broth

2. Chili con carne

3. Five (5) different sandwiches or meat entrees – two (2) grilled, two (2) cold deli, and one (1) low fat entrée daily (minimum hamburger/cheeseburger(s) and hot dog(s) each meal

4. One (1) entrée shall be a healthy choice item from the lite-bite menu

5. Three (3) starches – French fries, onion rings, and assorted chips

6. Appropriate condiments – butter, margarine, ketchup, mustard, hot sauce, etc.

SALAD BAR MENU

1. Leafy green salad with ten (10) fresh toppings, six (6) of which shall be vegetables

2. Hard boiled eggs, chopped

3. Croutons

4. Shredded cheese

5. Low-fat cottage cheese

6. Parmesan and Romano cheese

7. Seven (7) dressings – five (5) regular and two (2) low-fat, plus oil and vinegar

8. Individual salad dressing packets

MIDNIGHT (4TH MEAL) MENU:

1. One (1) soup – cream or broth

2. Two (2) meat entrees (one (1) baked, roasted, or broiled) with appropriate sauces and/or gravies

3. One (1) entrée shall be a healthy choice item from the lite-bite menu

4. One (1) breakfast meat – bacon, sausage, creamed beef, ham or steak

5. One (1) grilled item – pancakes, waffles, or French toast (rotated daily)

6. Two (2) starches (potato item daily)

7. Two (2) cooked vegetables

8. Modified salad bar – leafy green salad with five (5) fresh toppings, three (3) of which shall be vegetables (the rest of the salad bar menu remains the same)

9. Assorted salad dressing packs to include low calorie choices

10. One (1) hot cereal

11. Five (5) whole grain cold cereals (three (3) with sugar coating and two (2) foliate 100% fortified)

12. Three (3) assorted breads – one )1) pre-packaged whole grain, one (1) pre-packaged white, and one

(1) specialty bread (bagel, biscuit, or English muffin)

13. Four (4) desserts – two (2) of which shall be pie, cake, cookies or pastry items and two (2) of which shall be fitness oriented (i.e. chilled fruit, frozen yogurt, gelatin, or pudding)

14. Two (2) seasonal fresh fruits

15. Orange juice and one (1) other fruit juice

16. Low-fat yogurt

17. Ice cream

18. Appropriate condiments – butter, margarine, jams, and jellies

19. Variety of hot and cold beverages – coffee, tea, water, juice, carbonated drinks and milk

HALAL MENU (SEE DEFINITION OF HALAL, C.2)

A fourteen (14) day complete Halal menu for breakfast and dinner meals shall be approved by the Naval Hospital

Dietitian using the following guidelines.

1. Menu shall be strictly Halal

2. A six (6) ounce meat item entrée planned each day for the evening meal

3. Beef and poultry items, (no pork products) shall be certified “Halal”

4. Fish does not require certification

5. Two (2) religious holiday Halal meals shall be provided annually. Menu length and items to be determined by the dietician.

PINIC MENU:

A selection or combination of hamburger(s), hotdog(s), chicken, macaroni, or potato salad or chips, lettuce, onion, and tomatoes, assorted condiments, whole fruit, appropriate breads, dessert/snack, and bottled water.

When the financial status of the mess can support more expensive cuts of meat such as pork, spareribs or steak, the Contractor shall provide these selections in lieu of hamburger(s)/hotdog(s) as approved by the FSO and/or

COR.

PICNIC MENU SELECTION

CIRCLE ONE:

MENU 1 MENU 2 MENU 3

Hamburger Patties Pork Spareribs Chicken (cut-up)

Hotdogs Hamburger Patties Hamburger Patties

PLEASE CHECK YOUR SLECTION(S)

□ Baked Beans

□ Pasta Salad

□ Potato Chips

□ Hamburger Buns

□ Hotdog Buns

□ Lettuce

□ Onion Slices

□ Pickle Slices

□ American Cheese Slices

INDIVIDUAL PACKETS:

□ Salad Dressing

□ Mustard

□ Ketchup

□ Sweet Relish

ATTACHMENT 4 – LITE BITE (SPECIAL) MENU

The Lite Bite dining concept is to provide patrons of the Consolidated Dining Facility with a low fat and low cholesterol dining alternative. The following shall be the standard menu offered Monday through Saturday for lunch and dinner. Additionally, the Lite Bite menu shall be served on Sundays and holidays for brunch and dinner.

LITE BITE

Chef Salad

(Four Daily Dressing Options)

Taco Salad

(Vegetarian)

Cold Plate Fruit Bowl Medley

Lean Turkey, Ham ½ Melon

Variety Salad Fresh Fruit Salad Filling

SPECIAL DIET PLATE OF THE DAY

3 SOUPS DAILY

Chunky Vegetarian Vegetable Soup

Main Line Soup of the Meal

Specialty Soup of the Day

SPECIALTY SANDWICH

All sandwiches shall be served on a fresh baked roll

Tuna Salad

(with Leaf Lettuce)

Sliced Turkey

(with Leaf Lettuce)

Sandwich of the Day

LITE DESSERTS

Plain Fruit Gelatin Furit Gelatin Chiffon

Pudding Cups Yogurt (as available)

Dessert of the Day

Fresh Croutons, Fresh Mini Dinner Rolls, and Crackers Available Daily

ATTACHMENT 4 – LITE BITE (SPECIAL) MENU

MENU CYCLE 1

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

Italian

Antipast o

Baked Fish

Fillet w/lemon slices

Vegetable

Platter

Salmon Salad

Plate

Shrimp

Salad Plate

Tuna Salad

Plate

Vegetable

Antipasto

Chicken

Noodle Soup

Pepper Pot

Soup

Onion Soup Egg Drop

Soup

Split Pea

Soup

Beef Noodle

Soup

Navy Bean

Soup

Ham &

Cheese in a

Pita Pocket

Chicken

Salad in a

Pita Pocket

Roast Beef in a

Pita Pocket

Ham Salad in a Pita Pocket

Salami &

Low Fat

Swiss

Cheese on a

Roll

Bacon, Lettuce, &

Tomato on a

Roll

Roast Beef & Monterey

Jack Cheese on a Roll

MENU CYCLE 2

Baked Fish

Fillet w/lemon slices

Tuna Salad

Plate

Shrimp Salad

Plate

Vegetable

Platter

Baked

Skinless

Chicken w/Fresh

Sliced Fruit

Ham Salad

Plate w/Carrot &

Celery Sticks

Vegetable

Antipasto

French

Onion Sup

Beef Barley

Soup

Chicken & Rice

Soup

Cream of

Broccoli

Soup

Corn

Chowder

Soup

Split Pea

Soup

Cream of

Asparagus

Soup

Chicken

Salad in a

Pita Pocket

Ham Salad in a Pita Pocket

Salami & Low

Fat Swiss Chess on a Roll

Roast Beef &

Monterey

Jack Cheese on a Roll

Bacon, Lettuce &

Tomato on a

Roll

Sliced

Corned Beef w/ Low Fat

Swiss Cheese on a Roll

Roast Beef in a Pita

Pocket

MENU CYCLE 3

Shrimp

Salad Plate

Baked Fish

Fillet w/Lemon

Wedges

Vegetable

Platter

Ham Salad w/ Carrot &

Celery Sticks

Sliced Roast

Beef w/Carrot &

Celery

Sticks

Vegetable

Antipasto

Baked

Skinless

Chicken w/Fresh

Sliced Fruit

Cream of

Mushroom

Soup

Navy Bean

Soup

Beef Barley

Soup

Egg Drop

Soup

Corn

Chowder

Soup

Chicken

Noodle Soup

Split Pea

Soup

Chicken

Salad in a

Pita Pocket

Ham, Salami & Swiss

Cheese on a

Roll

Roast Beef in a

Pita Pocket

Bacon, Lettuce, &

Tomato on a

Roll

Salami &

Low Fat

Swiss

Cheese on a

Roll

Roast Beef &

Monterey

Jack Cheese on a Roll

Sliced

Corned Beef w/Low Fat

Swiss

Cheese on a

Roll