Attachment F - 2025-2026 Master Menu Final 12.2025.pdf

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Operation and Management of Contractor-Operated Correctional Facilities – Blackwater CF
Solicitation number
ITN-17259
Issued by
Santa Rosa County, Florida

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Written by GovTribe AI ·

This document is a Master Menu for Fiscal Year 2025-2026 issued by the Florida Department of Corrections for use at correctional facilities, specifically in conjunction with the Invitation to Negotiate for the operation and management of Blackwater River Correctional Facility. The menu provides four weeks of rotating meal plans designed for breakfast, lunch, and dinner service seven days per week. Each day's offerings specify exact quantities and portion sizes of entrees, starches, vegetables, breads, beverages, condiments, and desserts, with designated items marked as primary entrees (E) or alternate entrees (AE). Breakfast options include items such as sausage patties, eggs, oatmeal, grits, biscuits, pancakes, muffins, and cereals paired with coffee, breakfast beverages, and condiments. Lunch and dinner entrees range from chicken and beef patties to chili, pasta dishes, and seafood options, accompanied by various starches, dried beans, vegetables, and baked goods. The menu is effective December 2025 and is subject to change due to production problems, product availability, or security issues.

The nutritional requirements for this menu have been evaluated and approved to meet recommended national guidelines on a weekly average basis (Sunday through Saturday), with approved substitutions available as necessary to maintain compliance. Alternate entrees do not receive gravy, mustard, ketchup, or cornbread or pan biscuits when the alternate is peanut butter, though salt is offered with all meals. The menu requires monthly review and certification by the Food Service Director and approval by Jennifer Long, Bureau Chief of the Florida Department of Corrections. This standardized menu format ensures consistency and nutritional adequacy across the state's correctional facilities while accommodating operational constraints and dietary requirements specific to the incarcerated population served.

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FACILITY OR MONTH OF

INSTITUTION NAME:_______________________ OPERATION:

MASTER MENU FY 2025-2026

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST

2 ea breakfast sausage patty (E) ¾ c country meat gravy (E) ⅓ c scrambled eggs (E) ⅓ c scrambled eggs (E)

1 c cinnamon brown sugar sweetened oatmeal 1 c buttery oatmeal 1 c cinnamon brown sugar sweetened oatmeal 1 c buttery grits 1 c buttery oatmeal 1 c bran flakes cereal 1 c buttery grits

2 ea pancakes (E) 2 ea buttermilk drop biscuits (2 ozw) 2 ea streusel coffee cake (E) (1/48 cut) 2 ea buttermilk drop biscuits (2 ozw) 2 ea tortillas 2 ea blueberry muffin square (E) (1/48 cut) 2 ea breakfast muffin square (1/48 cut)

1 ea fresh fruit ½ c Citrus Sunrise 1 ea fresh fruit ½ c Citrus Sunrise ½ c Citrus Sunrise ½ c canned or frozen fruit ½ c Citrus Sunrise

1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee

1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage

2 oz syrup ½ oz jelly ½ oz jelly 1 oz shredded cheese (#30 disher) ½ oz jelly

2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk

1 ea margarine

No Alternate Entrée 2 oz cheese (AE) No Alternate Entrée 2 oz cheese (AE) No Alternate Entrée No Alternate Entrée No Alternate Entrée

LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH

1 ea chicken BBQ patty (E) 3 oz peanut butter & jelly (E) (#12 disher) ½ c sloppy joe (E) ½ c tangy BBQ turkey E&P (E) 1 ea buffalo chicken patty (E) ½ c southern BBQ (E) 2 oz luncheon meat (E)

1 c mashed potatoes ½ c coleslaw vinaigrette ½ c greens 1 c rice 1 oz cheese

1 c pasta salad 1 c dried beans 1 c rice 1 c pasta salad 1 c dried beans 1 c pasta salad

½ c sweet peas ½ c carrot coins ½ c green beans 3 ea pickle chips ½ c carrots

¾ c tortilla chips

1 ea sweet cornbread (1/48 cut) 2 ea bread 2 ea bread 2 ea bread 2 ea bread 2 ea bread 2 ea bread

1 ea fudge brownie (1/48 cut) 1 ea cookie 1 ea cookie ½ c pudding

⅓ oz mustard ⅓ oz mayo ⅓ oz mayo

⅓ oz ketchup ⅓ oz mustard ⅓ oz mustard

1 c fortified tea 1 c fortified tea 1 c fortified tea 1 c fortified tea 1 c fortified tea 1 c fortified tea 1 c fortified tea

1 c dried beans (AE) No Alternate Entrée 1 c dried beans (AE) 3 oz peanut butter (AE) (#12 disher) 3 oz cheese (AE) 1 c dried beans (AE) 3 oz cheese (AE)

DINNER DINNER DINNER DINNER DINNER DINNER DINNER

½ c Italian tomato sauce (E) 1 ea chicken leg quarter, herbed (E) 1 c taco skillet (E) 1 ea country patty (E) 1 ea oven fried breaded fish patty (E) 1 ea chicken sausage patty (E) 1 ea chicken pepper patty (E)

¼ c alfredo sauce 1 c cheesy grits 1 c BBQ beans

1 c pasta 1 c yellow rice ½ c broccoli 1 c pasta 1 c dried beans ½ c mixed vegetables ½ c shredded lettuce

1 c dried beans 1 c BBQ beans 1 c dried beans 1 c dried beans ½ c green beans ½ c creamy coleslaw ½ c coleslaw vinaigrette

½ c mixed vegetables ½ c mixed vegetables ½ c garden salad 2 ea bread 1 c dried beans

1 ea garlic herb biscuit with melted 1 ea sweet cornbread (1/48 cut) 2 ea tortillas 2 ea bread 2 ea bread ⅓ oz mustard 2 ea tortillas margarine ½ c creamy coleslaw ⅓ oz ketchup

1 ea cookie 1 ea cookie

1 ea fudge brownie (1/48 cut) ⅓ oz mustard ⅓ oz mustard

½ fl oz dressing ⅓ oz ketchup ½ floz tartar sauce ⅓ oz ketchup

1 c fortified beverage 1 c fortified beverage 1 c fortified beverage 1 c fortified beverage 1 c fortified beverage 1 c fortified beverage 1 c fortified beverage

1 c dried beans (AE) 3 oz peanut butter (AE) (#12 disher) 1 c dried beans (AE) 1 c dried beans (AE) 1 c dried beans (AE) 1 c BBQ beans (AE) 3 oz cheese (AE)

2 ea bread ½ c rice

E denotes entree This is to certify that this menu is

AE denotes alternate entree reviewed monthly and is served

AE do not receive: as written unless otherwise noted

● gravy

● mustard or ketchup __________________________________

● cornbread or pan biscuit when Food Service Director alternate is peanut butter

Salt shall be offered

EFFECTIVE: December 2025

STATE OF FLORIDA

DEPARTMENT OF CORRECTIONS

NUTRITIONAL REQUIREMENTS FOR THIS MENU ARE EVALUATED AND APPROVED FOR THE WEEKLY AVERAGE, (SUNDAY THROUGH SATURDAY), TO MEET RECOMMENDED NATIONAL GUIDELINES. APPROVED SUBSTITUTIONS

HAVE BEEN EVALUATED AND MAY BE USED AS NECESSARY TO MEET THE WEEKLY REQUIREMENTS.

WEEK 1

MENU SUBJECT TO CHANGE DUE TO PRODUCTION PROBLEMS, PRODUCT AVAILABILITY, OR SECURITY ISSUES

Jennifer Long, Bureau Chief

FL Department of Corrections Approval

ATTACHMENT F

MASTER MENU FY 2025-2026

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST

2 ea breakfast sausage patty (E) ¾ c country meat gravy (E) 2 ea breakfast sausage patty (E) ⅓ c scrambled eggs (E)

1 c cinnamon brown sugar sweetened oatmeal 1 c buttery oatmeal 1 c cinnamon brown sugar sweetened oatmeal 1 c buttery grits 1 c buttery grits 1 c cinnamon brown sugar sweetened oatmeal 1 c bran flakes cereal

⅓ c scrambled eggs (E)

2 ea bread 2 ea buttermilk drop biscuits (2 ozw) 2 ea streusel coffee cake (E) (1/48 cut) 2 ea buttermilk drop biscuits (2 ozw) 2 ea breakfast muffin squares (1/48 cut) 2 ea blueberry muffin squares (E) (1/48 cut) 2 ea bread

1 ea fresh fruit ½ c Citrus Sunrise 1 ea fresh fruit ½ c Citrus Sunrise ½ c Citrus Sunrise ½ c canned or frozen fruit ½ c Citrus Sunrise

1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee

1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage

½ oz jelly (#60 disher) ½ oz jelly (#60 disher) ½ oz jelly (#60 disher) ½ oz jelly (#60 disher) ½ oz jelly (#60 disher)

2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk

No Alternate Entrée 2 oz cheese(AE) No Alternate Entrée 2 oz cheese (AE) 2 oz cheese (AE) No Alternate Entrée No Alternate Entrée

LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH

1 ea crispy chicken patty (E) 3 oz peanut butter & jelly (E) (#12 disher)1 c turkey (E&P) fried rice (E) 1 c frito pie (E) 2 oz luncheon meat (E) 1 c shepherd stew (E) ½ c taco meat (E)

1 oz cheese (E) 1 c mashed potatoes 1 c yellow rice

1 c rice 1 c pasta salad 1 c dried beans 1 c rice 1 c chips 1 c dried beans 1 c dried beans

½ c broccoli ½ c carrot coins ½ c carrots ½ c greens ½ c shredded lettuce ½ c garden salad

1 oz shredded cheese (#30 scoop) 1 oz shredded cheese (#30 scoop)

2 ea bread 2 ea bread 1 ea buttermilk biscuit (1/48 cut) 1 ea sweet cornbread (1/48 cut) 2 ea bread 1 ea buttermilk biscuits (1/48 cut) 2 ea tortillas

1 ea cookie 1 ea cake (1/48 cut) 1 ea cookie ½ c pudding

⅓ oz mayo ⅓ oz mayo

⅓ oz mustard ⅓ oz mustard ½ fl oz dressing

1 c fortified tea 1 c fortified tea 1 c fortified tea 1 c fortified tea 1 c fortified tea 1 c fortified tea 1 c fortified tea

1 c dried beans (AE) No Alternate Entrée 1 c dried beans (AE) 1 c dried beans (AE) 3 oz cheese (AE) 1 c dried beans (AE) 1 c dried beans (AE)

½ c rice (AE) ½ c carrots (AE)

DINNER DINNER DINNER DINNER DINNER DINNER DINNER

2 ea turkey hot dog (E) 1 ea chicken leg quarter, BBQ (E) 1 c scrambled egg & potato casserole (E) 1 ea charbroiled patty (E) ½ c Italian tomato sauce (E) 1 ea chicken BBQ patty (E) 1 ea chicken salt & pepper patty (E)

1 c pasta and cheese 1 c mashed potatoes w/ margarine 2 ea breakfast sausage (1 ozw each) 1 c ranch beans 1 c dried beans 1 c pasta salad

1 c Baked beans 1 c dried beans 1 c cheesy grits ½ c shredded lettuce 1 c pasta 1 c rice

½ c mixed vegetables 3 ea pickle chips ½ c carrots ½ c green beans

½ c garden salad 2 ea buttermilk drop biscuits (2 ozw) ½ c garden salad ½ c shredded lettuce

2 ea bread 1 ea garlic herb biscuit with melted margarine ½ c carrots 1 ea garlic herb biscuit with melted margarine 2 ea bread 2 ea bread

2 ea bread 1 ea cookie 1 ea brownie (1/48 cut) 1 ea cake (1/48 cut)

½ fl oz dressing 1 ea cookie

⅓ oz mustard ½ oz jelly (#60 disher) ⅓ oz mustard ⅓ oz mustard ⅓ oz mustard

⅓ oz ketchup 1 ea margarine ⅓ oz ketchup ½ fl oz dressing ⅓ oz ketchup ⅓ oz mayo

1 c fortified beverage 1 c fortified beverage 1 c fortified beverage 1 c fortified beverage 1 c fortified beverage 1 c fortified beverage 1 c fortified beverage

1 c baked beans (AE) 3 oz peanut butter (AE) (#12 disher) 2 oz cheese (AE) 1 c ranch beans (AE) 1 c dried beans (AE) 3 oz cheese (AE) 1 c dried beans (AE)

2 ea bread

E denotes entree AE denotes alternate entree

AE do not receive:

● gravy

● mustard or ketchup

● cornbread or pan biscuit when alternate is peanut butter

Salt shall be offered

EFFECTIVE: December 2025

MENU SUBJECT TO CHANGE DUE TO PRODUCTION PROBLEMS, PRODUCT AVAILABILITY, OR SECURITY ISSUES

STATE OF FLORIDA

DEPARTMENT OF CORRECTIONS

NUTRITIONAL REQUIREMENTS FOR THIS MENU ARE EVALUATED AND APPROVED FOR THE WEEKLY AVERAGE, (SUNDAY THROUGH SATURDAY), TO MEET RECOMMENDED NATIONAL GUIDELINES. APPROVED SUBSTITUTIONS

HAVE BEEN EVALUATED AND MAY BE USED AS NECESSARY TO MEET THE WEEKLY REQUIREMENTS.

This is to certify that this menu is reviewed monthly and is served as written unless otherwise noted

Food Service Director

WEEK 2

Jennifer Long, Bureau Chief

MASTER MENU FY 2025-2026

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST

2 ea breakfast sausage patty (E) ¾ c country meat gravy (E) ⅓ c scrambled eggs (E) ⅓ c scrambled eggs (E)

1 c cinnamon brown sugar sweetened oatmeal 1 c buttery oatmeal 1 c cinnamon brown sugar sweetened oatmeal 1 c buttery grits 1 c buttery oatmeal 1 c bran flakes cereal 1 c buttery grits

2 ea pancakes (E) 2 ea buttermilk drop biscuits (2 ozw) 2 ea streusel coffee cake (E) (1/48 cut) 2 ea buttermilk drop biscuits (2 ozw) 2 ea tortillas 2 ea blueberry muffin square (E) (1/48 cut) 2 ea breakfast muffin square (1/48 cut)

1 ea fresh fruit ½ c Citrus Sunrise 1 ea fresh fruit ½ c Citrus Sunrise ½ c Citrus Sunrise ½ c canned or frozen fruit ½ c Citrus Sunrise

1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee

1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage

2 oz syrup ½ oz jelly ½ oz jelly 1 oz shredded cheese (#30 scoop) ½ oz jelly

2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk

1 ea margarine

No Alternate Entrée 2 oz cheese (AE) No Alternate Entrée 2 oz cheese (AE) No Alternate Entrée No Alternate Entrée No Alternate Entrée

LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH

1 ea 100% beef patty (E) 3 oz peanut butter & jelly (E) (#12 disher) 1 c western chili (E) 1 c shepherd stew (E) 2 oz luncheon meat (E) 1 ea chicken sausage patty (E) 1 c chili mac (E)

1 oz shredded cheese(#30 scoop) 1 oz cheese (E)

1 c dried beans 1 c dried beans 1 c dried beans

1 c potato chips 1 c pasta salad 1 c rice 1 c mashed potatoes 1 c pasta salad 1 c yellow rice

½ c creamy coleslaw ½ c carrot coins ½ c corn ½ c shredded lettuce ½ c mixed vegetables ½ c coleslaw vinaigrette

2 ea bread ½ c garden salad

2 ea bread 1 ea sweet cornbread (1/48 cut) 1 ea buttermilk biscuit (1/48 cut) 2 ea bread 2 ea bread 1 ea sweet cornbread (1/48 cut)

1 ea cookie 1 ea fudge brownie (1/48 cut) 1 ea cookie

⅓ oz mustard ⅓ oz mayo ⅓ oz mustard

⅓ oz ketchup ½ oz dressing ⅓ oz mustard ⅓ oz ketchup

1 c fortified tea 1 c fortified tea 1 c fortified tea 1 c fortified tea 1 c fortified tea 1 c fortified tea 1 c fortified tea

3 oz peanut butter (AE) (#12 disher) No Alternate Entrée 1 c dried beans (AE) 1 c dried beans (AE) 3 oz cheese (AE) 1 c dried beans (AE) 1 c dried beans (AE)

½ c carrots (AE) ½ c pasta (AE)

DINNER DINNER DINNER DINNER DINNER DINNER DINNER

6 ea meatballs (E) 1 ea chicken leg quarter, herbed (E) 1 ea chicken pepper patty (E) 1 ea country patty (E) ½ c southern BBQ (E) 1 ea chicken onion patty (E) 3 oz peanut butter & jelly (E) (#12 disher)

¼ c country gravy ¼ c alfredo sauce ¼ c country gravy

1 c mashed potatoes w/ margarine 1 c yellow rice 1 c rice 1 c rice 1 c mashed potatoes w/ margarine 1 c pasta salad

1 c dried beans 1 c pasta 1 c dried beans 1 c dried beans

½ c creamy coleslaw ½ c mixed vegetables ½ c carrot coins ½ c carrots ½ c carrot coins

1 ea buttermilk biscuit (1/48 cut) ½ c greens 2 ea bread ½ c garden salad ½ c garden salad ½ c lettuce 2 ea bread

1 ea sweet cornbread (1/48 cut) 1 ea sweet cornbread (1/48 cut) 2 ea bread 2 ea bread

1 ea cookie

1 ea cookie ⅓ oz mustard ⅓ oz mustard ½ c pudding

⅓ oz ketchup ½ oz dressing ½ fl oz dressing ⅓ oz ketchup

1 c fortified beverage 1 c fortified beverage 1 c fortified beverage 1 c fortified beverage 1 c fortified beverage 1 c fortified beverage 1 c fortified beverage

3 oz cheese (AE) 3 oz peanut butter (AE) (#12 disher) 3 oz cheese (AE) 1 c dried beans (AE) 1 c dried beans (AE) 3 oz cheese (AE) No Alternate Entrée

2 ea bread

E denotes entree

AE denotes alternate entree

AE do not receive:

● gravy

● mustard or ketchup

● cornbread or pan biscuit when alternate is peanut butter

Salt shall be offered

EFFECTIVE: December 2025

STATE OF FLORIDA

DEPARTMENT OF CORRECTIONS

NUTRITIONAL REQUIREMENTS FOR THIS MENU ARE EVALUATED AND APPROVED FOR THE WEEKLY AVERAGE, (SUNDAY

THROUGH SATURDAY), TO MEET RECOMMENDED NATIONAL GUIDELINES. APPROVED SUBSTITUTIONS HAVE BEEN

EVALUATED AND MAY BE USED AS NECESSARY TO MEET THE WEEKLY REQUIREMENTS.

This is to certify that this menu is reviewed monthly and is served as written unless otherwise noted

Food Service Director

WEEK 3

MENU SUBJECT TO CHANGE DUE TO PRODUCTION PROBLEMS, PRODUCT AVAILABILITY, OR SECURITY ISSUES

MASTER MENU FY 2025-2026

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST

2 ea breakfast sausage (E) ¾ c country meat gravy (E) 2 ea breakfast sausage (E) ⅓ c scrambled eggs (E)

1 c bran flakes cereal 1 c buttery oatmeal 1 c cinnamon brown sugar sweetened oatmeal 1 c buttery grits 1 c buttery grits 1 c cinnamon brown sugar sweetened oatmeal 1 c buttery grits

1 ea margarine 2 ea blueberry muffin squares (E) (1/48 cut)

2 ea pancakes (E) 2 ea buttermilk drop biscuits (2 ozw) 2 ea streusel coffee cake (E) (1/48 cut) 2 ea buttermilk drop biscuits (2 ozw) 2 ea breakfast muffin squares (1/48 cut) 2 ea bread

1 ea fresh fruit ½ c Citrus Sunrise 1 ea fresh fruit ½ c Citrus Sunrise ½ c Citrus Sunrise ½ c canned or frozen fruit ½ c Citrus Sunrise

1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee 1 c coffee

1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage 1 c breakfast beverage

2 oz syrup ½ oz jelly ½ oz jelly ½ oz jelly ½ oz jelly

2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk 2 ea sugar pk

No Alternate Entrée 2 oz cheese (AE) No Alternate Entrée 2 oz cheese (AE) 2 oz cheese (AE) No Alternate Entrée No Alternate Entrée

LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH

1 c mac and cheese casserole (E) 1 ea buffalo chicken patty (E) 1 c yakisoba (E) 3 oz peanut butter & jelly (E) (#12 disher) 1 ea chicken salt & pepper patty (E) 1 c western chili (E) 2 oz luncheon meat (E)

¼ c alfredo sauce 1 oz shredded cheese (#30 scoop)

1 c dried beans 1 c pasta 1 c dried beans 1 c pasta salad 1 c pasta salad 1 c rice ¾ c tortilla chips

½ c mixed vegetables ½ c shredded lettuce ½ c coleslaw vinaigrette ½ c carrot coins ½ c shredded lettuce ½ c carrots ½ c shredded lettuce

1 ea buttermilk biscuit (1/48 cut) 2 ea bread 2 ea bread 2 ea bread 2 ea bread 1 ea southern cornbread (1/48 cut) 2 ea tortillas

1 ea fudge brownie (1/48 cut) 1 ea cake (1/48 cut) 1 ea cookie 1 ea cake (1/48 cut) ½ c pudding

⅓ oz mustard ⅓ oz mustard ⅓ oz mustard

⅓ oz mayo ⅓ oz ketchup ⅓ oz mayo

1 c fortified tea 1 c fortified tea 1 c fortified tea 1 c fortified tea 1 c fortified tea 1 c fortified tea 1 c fortified tea

1 c dried beans (AE) 3 oz cheese (AE) 1 c dried beans (AE) No Alternate Entrée 3 oz cheese (AE) 1 c dried beans (AE) 3 oz cheese (AE)

½ c pasta ½ c pasta (AE)

DINNER DINNER DINNER DINNER DINNER DINNER DINNER

1 ea charbroiled patty (E) 1 ea chicken leg quarter, cajun (E) 1 c scrambled egg & potato casserole (E) 1 ea charbroiled patty (E) 1 c shepherd stew (E) 1 ea chicken sausage patty (E) 1 ea fish patty (E)

2 ea breakfast sausage (1 ozw each) 1 oz shredded cheese (#30 scoop)

1 c mashed potatoes 1 c yellow rice 1 c cheesy grits 1 c pasta & cheese 1 c mashed potatoes 1 c pasta salad 1 c cheesy grits

1 c dried beans 1 c dried beans 1 c ranch beans 1 c dried beans

½ c shredded lettuce ½ c carrot coins ½ c mixed vegetables ½ c creamy coleslaw ½ c greens

3 ea pickle chips ½ c green beans

2 ea bread 1 ea sweet cornbread (1/48 cut) 2 ea buttermilk drop biscuits (2 ozw) 2 ea bread 2 ea bread 2 ea bread 2 ea bread

1 ea cookie 1 ea cookie

⅓ oz mustard ½ oz jelly (#60 disher) ⅓ oz mustard ⅓ oz mustard 1 ea cookie

⅓ oz ketchup 1 ea margarine ⅓ oz mayo ⅓ oz ketchup ½ fl oz tartar sauce

1 c fortified beverage 1 c fortified beverage 1 c fortified beverage 1 c fortified beverage 1 c fortified beverage 1 c fortified beverage 1 c fortified beverage

3 oz peanut butter (AE) (#12 disher) 3 oz peanut butter (AE) (#12 disher) 2 oz cheese (AE) (for Sausage only) 1 c dried beans (AE) 1 c dried beans (AE) 1 c ranch beans (AE) 1 c dried beans (AE)

2 ea bread ½ c carrots (AE)

E denotes entree

AE denotes alternate entree

AE do not receive:

● gravy

● mustard or ketchup

● cornbread or pan biscuit when alternate is peanut butter

Salt shall be offered

EFFECTIVE: December 2025

NUTRITIONAL REQUIREMENTS FOR THIS MENU ARE EVALUATED AND APPROVED FOR THE WEEKLY AVERAGE, (SUNDAY THROUGH SATURDAY), TO MEET RECOMMENDED NATIONAL GUIDELINES. APPROVED

SUBSTITUTIONS HAVE BEEN EVALUATED AND MAY BE USED AS NECESSARY TO MEET THE WEEKLY

REQUIREMENTS.

STATE OF FLORIDA

DEPARTMENT OF CORRECTIONS

Food Service Director

WEEK 4

MENU SUBJECT TO CHANGE DUE TO PRODUCTION PROBLEMS, PRODUCT AVAILABILITY, OR SECURITY ISSUES This is to certify that this menu is reviewed monthly and is served as written unless otherwise noted

File details come from the government source that posted it. Updated .