NYARNG 21 Day Menu.pdf
PDF 141 KB Posted
- Attached to
- Catered Meals at Fort Indian Town Gap
- Solicitation number
- W912PQ25QA004
About this file
This file is a 21-day menu specification document for the New York Army National Guard (NYARNG) detailing breakfast and dinner meal requirements. The document outlines six different breakfast menu options and six dinner menu options with specific portion sizes and percentages of headcount requirements for each item.
The breakfast menus feature rotating options including eggs (scrambled and hard-boiled), various breakfast meats (pork/turkey bacon, sausage), potatoes, cereals, bread items, and beverages. Dinner menus include entrees like Swedish meatballs, roast pork, roast beef, herbed chicken, and chili macaroni, accompanied by vegetables, salads, desserts, and beverages. All portion sizes are precisely specified (e.g., 1/3 cup scrambled eggs, 2 slices bacon) and many items have specific percentage requirements (e.g., 75% pork bacon/25% turkey bacon). Beverage service includes specific ratios like 75% 1% milk/25% chocolate milk for breakfast and 50% sports drink/50% iced tea or lemonade for dinner. Each meal includes detailed requirements for sides, breads, desserts, and condiments with exact portions noted.
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| File | Type | Posted |
|---|---|---|
| Statement of Work (Drop Off Meals Individually Packed).docx | DOCX document | |
| Solicitation - W912PQ25QA004.pdf |
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* Menu item requirements are based on a percentage of headcount. Provide 100% of each item unless noted otherwise.
NYARNG 21 DAY CATERING MENUS
Breakfast Menu 1 (% of headcount) Portion Breakfast Menu 2 Portion Breakfast Menu 3 Portion
Hard Boiled Eggs 25% 2 eggs Pancakes, Maple Syrup Individual 2 ea. Hard Boiled Eggs 25% 2 eggs
Scrambled Eggs 1/3 cup Hard Boiled Eggs 25% 2 eggs Scrambled Eggs 1/3 cup
Pork Bacon 75%, Turkey Bacon 25% 2 Slices Scrambled Eggs 1/3 cup Grilled Canadian Bacon, 1.5 oz ea.
50%
2 Slices
Creamed Gravy 75% 2 oz Pork Sausage Link 75%.
Turkey Sausage Link 25%, 1.5 oz ea.
2 ea. Turkey Sausage 50% 2-3 oz
Baking Biscuits 75% 2 oz Home Fried Potatoes 3/4 cup Hash Browned Potatoes 3/4 cup
Assorted Dry Cereal, 1.25 -2.7 oz co Hot Oatmeal 75%
1 pkg 3/4 cup
Assorted Dry Cereal, 1.25 -2.7 oz co 1 pkg Assorted Dry Cereal, 1.25 -2.7 oz Hot Farina 75%
1 pkg 3/4 cup
Toast, Jam & Jelly & Peanut Butter, Butter
2 Slices, 2 Pc Toast, Jam & Jelly & Peanut Butter, Butter
2 Slices, 2 Pc
Toast, Jam & Jelly & Peanut Butter, Butter
2 Slices, 2 Pc
Yogurt, Assorted 4-6 oz, ea. 1 ea. Blueberry Muffins, 2-4 oz fez 1 ea. Yogurt 4-6 oz, ea. 1 ea.
Fresh Fruit, Seasonal 1 pc Yogurt, Assorted 4-6 oz, ea. 1 ea. Fresh Fruit, Seasonal 1 pc
Drink Choices (% of headcount) Fresh Fruit, Seasonal 1 pc Drink Choices (% of headcount)
Apple Juice, 50% 8 oz Drink Choices ((% of headcount) Apple Juice, 50% 8 oz
Orange Juice, 50% 8 oz Grape Juice, 50% 8 oz Orange Juice, 50% 8 oz
Milk, Chocolate, 1/2-pint 25% 1 ea. Orange Juice, 50% 8 oz Milk, Chocolate, 1/2-pint 25% 1 ea.
Milk, 1% 1/2-pint 75% 1 ea. Milk, Chocolate, 1/2-pint 25% 1 ea. Milk, 1% 1/2-pint 75% 1 ea.
Coffee 100% 10 oz Milk, 1% 1/2-pint 75% 1 ea. Coffee 100% 10 oz Coffee 100% 10 oz scott.humphrey Highlight scott.humphrey Highlight
* Menu item requirements are based on a percentage of headcount. Provide 100% of each item unless noted otherwise.
Breakfast Menu 4 Portion Breakfast Menu 5 Portion Breakfast Menu 6 Portion
Waffles, Maple Syrup Individual 2 ea. Hard Boiled Eggs 25% 2 eggs French Toast, Maple Syrup Individual
2 ea.
Hard Boiled Eggs 25% 2 Eggs Scrambled Eggs 1/3 cup Hard Boiled Eggs 25% 2 eggs
Scrambled Eggs 1/3 cup Pork Bacon 75%, Turkey Bacon 25% 2 Slices Scrambled Eggs 1/3 cup
Pork Bacon 75%, Turkey Bacon 25% 2 Slices Creamed Gravy 75% 2 oz Pork Bacon 75%, Turkey Bacon 25%
2 Slices
Home Fried Potatoes 4 oz Hot Oatmeal 75% 3/4 cup Home Fried Potatoes 4 oz
Assorted Dry Cereal, 1.25 -2.7 oz co 1 pkg Assorted Dry Cereal, 1.25 -2.7 oz co 1 pkg Assorted Dry Cereal, 1.25 -2.7 oz 1 pkg
Toast, Jam & Jelly & Peanut Butter, Butter
2 Slices, 2 Pc Toast, Jam & Jelly & Peanut Butter, Butter
2 Slices, 2 Pc
Toast, Jam & Jelly & Peanut Butter, Butter
2 Slices, 2 Pc
Yogurt, Assorted 4-6 oz, ea. 1 ea. Yogurt, Assorted 4-6 oz, ea. 1 ea. Yogurt, Assorted 4-6 oz, ea. 1 ea.
Fresh Fruit, Seasonal 1 pc Fresh Fruit, Seasonal 1 pc Fresh Fruit, Seasonal 1 pc
Drink Choices (% of headcount) Drink Choices (% of headcount) Drink Choices ((% of headcount)
Grape Juice, 50% 8 oz Apple Juice, 50% 8 oz Cranberry Juice, 50% 8 oz
Orange Juice, 50% 8 oz Orange Juice, 50% 8 oz Orange Juice, 50% 8 oz
Milk, Chocolate, 1/2-pint 25% 1 ea. Milk, Chocolate, 1/2-pint 25% 1 ea. Milk, Chocolate, 1/2-pint 25% 1 ea.
Milk, 1% 1/2-pint 75% 1 ea. Milk, 1% 1/2-pint 75% 1 ea. Milk, 1% 1/2-pint 75% 1 ea.
Coffee 100% 10 oz Coffee 100% 10 oz Coffee 100% 10 oz scott.humphrey Highlight scott.humphrey Highlight
* Menu item requirements are based on a percentage of headcount. Provide 100% of each item unless noted otherwise.
Dinner Menu 1 (% of headcount) Portion Dinner Menu 2 Portion Dinner Menu 3 Portion
Swedish Meat Balls (1 oz ea.)
Brown Gravy
4 EA
1/4 Cup
Braised Pork Chop, Bone-in
Brown Gravy
6 oz 1/4 cup
Roast Beef (2 oz slice) Brown Gravy
2 Slices 1/4 Cup
Buttered Egg Noodles 1 Cup Mashed Potatoes 1/2 cup Baked Potatoes 1 ea.
Simmered Corn 3/4 Cup French Style Green Beans 1 cup Mixed Vegetables 1 cup
Spring Salad 3/4 Cup Tossed Green Salad 3/4 cup Lettuce, Tomato, Cucumber Salad 1/2 cup
Fresh Fruit, Seasonal 50% 1 ea. Fresh Fruit, Seasonal 50% 1 ea. Fresh Fruit, Seasonal 50% 1oz
Marble Cake, with Frosting 2 pc Pie, with Fruit Filling 1 sl Carrot Cake, with Frosting 1 pc
Assorted Salad Dressings, Pc 1 PC Assorted Salad Dressings, Pc 1 ea. Assorted Salad Dressings, Pc 1 PC
French Bread, Butter, Pc 1 sl, 2 pc Dinner Rolls, Butter, Pc 1 ea., 2 pc French Bread, Butter, Pc 1 sl, 2 pc
DRINK CHOICES (% of headcount)
DRINK CHOICES (% of headcount)
DRINK CHOICES (% of headcount)
Milk, 1%, 1/2-pint 25% 1 ea. Milk, 1%, 1/2-pint 25% 1 ea. Milk, 1%, 1/2-pint 25% 1 ea.
Milk, Choc, 1/2-pint 25% 1 ea. Milk, Choc, 1/2-pint 25% 1 ea. Milk, Choc, 1/2-pint 25% 1 ea.
Sports Drink 50% 12 oz Sports Drink 50% 12 oz Sports Drink 50% 12 oz
Iced Tea 50%
Coffee 50%
12 oz
10 oz
Lemonade 50%
Coffee 50%
12 oz
10 oz
Iced Tea 50%
Coffee 50%
12 oz
10 oz scott.humphrey Highlight scott.humphrey Highlight
* Menu item requirements are based on a percentage of headcount. Provide 100% of each item unless noted otherwise.
Dinner Menu 4 Portion Dinner Menu 5 Portion Dinner Menu 6 Portion
Chili Macaroni 1 1/2 cup Roast Pork (2 oz slice) Brown Gravy
2 Slices, 1/4 Cup
Herbed Baked Chicken, quartered
1 piece
Grated Parmesan Cheese 1 Tbsp .5 oz Steamed Cauliflower 3/4 cup Chicken Gravy 1/4 cup
Buttered Broccoli 2-3 pc Mashed Potatoes 1/2 cup Simmered Corn 1/2 cup
Garden Salad 3/4 cup Lettuce & Tomato Salad 3/4 cup Mashed Potatoes 1/2 cup, 3 oz
Fresh Fruit, Seasonal 50% 1 ea. Fresh Fruit, Seasonal 50% 1 ea. Tossed Green Salad 1 cup
Sugar Cookies 2 ea. Chocolate Cake, with Frosting 1 pc Peanut Butter Brownies 1 ea.
Assorted Salad Dressings, Pc 1 PC Assorted Salad Dressings, Pc 1 PC Assorted Salad Dressings, Pc 1 PC
Bread, Butter, Pc 1 sl, 2 pc Bread, Butter, Pc 1 sl, 2 pc Bread, Butter, Pc 1 sl, 2 pc
DRINK CHOICES (% of headcount)
DRINK CHOICES (% of headcount)
DRINK CHOICES (% of headcount)
Milk, 1%, 1/2-pint 25% 1 ea. Milk, 1%, 1/2-pint 25% 1 ea. Milk, 1%, 1/2-pint 25% 1 ea.
Milk, Choc, 1/2-pint 25% 1 ea. Milk, Choc, 1/2-pint 25% 1 ea. Milk, Choc, 1/2-pint 25% 1 ea.
Sports Drink 50% 12 oz Sports Drink 50% 12 oz Sports Drink 50% 12 oz
Lemonade 50%
Coffee 50%
12 oz
10 oz
Iced Tea 50%
Coffee 50%
12 oz
10 oz
Lemonade 50%
Coffee 50%
12 oz
10 oz scott.humphrey Highlight
| HHD 204 EN BN Feeding Schedule 20-25 MAR 25.pdf |
| Sheet1 |
File details come from the government source that posted it. Updated .