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Weekly Lunch Menus

October Lunch Menus

*note: all meals include salad bar with dressing packet, assorted fresh/canned fruit, and milk (fat-free white, or fat-free chocolate). All menus are subject to change without notice. 

Food Allergies and Dietary Needs: For information about ingredients, allergens or dietary accommodations, please contact the Food Services Department. Menu descriptions are provided for general information and may not identify all ingredients or allergens.

Monticello High School Lunch Menu: October 2026

Week of Sept. 28–Oct. 2

  • Monday, Sept. 28: Homemade macaroni and cheese, whole-grain dinner roll, green peas, and a banana.
  • Tuesday, Sept. 29: Cheeseburger on a whole-grain bun, oven-baked fries, vegetarian baked beans, coleslaw, and pickles.
  • Wednesday, Sept. 30: Teriyaki chicken, confetti rice, and stir-fried mixed vegetables.
  • Thursday, Oct. 1: Broccoli and cheese soup, whole-grain bread roll, panko chicken strips, and leafy green salad with croutons.
  • Friday, Oct. 2: Cheese pizza, Southwest bean salad, choice of apple or orange, and Greek salad.

Week of Oct. 5–9

  • Monday, Oct. 5: Pasta with marinara, whole-grain dinner roll, and roasted butternut squash with white beans.
  • Tuesday, Oct. 6: Beef Philly cheesesteak on a whole-grain hoagie with onions and peppers, oven-baked fries, and green beans.
  • Wednesday, Oct. 7: Choice of chicken Caesar or Buffalo chicken wrap, seasoned potato wedges, coleslaw, pickles, and a banana.
  • Thursday, Oct. 8: Pancakes with strawberries, sausage and egg patty, hash browns, butter, and syrup.
  • Friday, Oct. 9: Cheese pizza, roasted chickpeas, diced peaches, and green salad.

Week of Oct. 12–16

  • Monday, Oct. 12: No school — Columbus Day.
  • Tuesday, Oct. 13: Homemade meatloaf, mashed potatoes with gravy, steamed corn, and a classic honey corn muffin.
  • Wednesday, Oct. 14: Breaded chicken patty on a whole-grain bun with a choice of Buffalo or barbecue sauce, lettuce, tomato, onion, sweet potato fries, and cucumber dill salad.
  • Thursday, Oct. 15: Cheese quesadilla, Southwest corn and beans, Spanish rice, guacamole, salsa, and sour cream.
  • Friday, Oct. 16: Cheese pizza, baked beans, a banana, and Greek salad.

Week of Oct. 19–23

  • Monday, Oct. 19: Vegetable fried rice, hard-boiled egg, stir-fried mixed vegetables, pita points, and soy sauce.
  • Tuesday, Oct. 20: Spaghetti with meatballs, whole-grain roll, and roasted butternut squash.
  • Wednesday, Oct. 21: Chicken pot pie, homestyle biscuits, and steamed buttered peas and carrots.
  • Thursday, Oct. 22: Italian cheese hoagie, marinara sauce, glazed green beans, and Greek salad.
  • Friday, Oct. 23: Cheese pizza, marinated mixed bean salad, applesauce, and garden salad.

Week of Oct. 26–30

  • Monday, Oct. 26: Choice of black bean veggie burger or beef burger on a whole-grain bun, baked beans, and potato wedges.
  • Tuesday, Oct. 27: Beef and bean chili, baked potato, steamed broccoli, cheddar cheese sauce, and sour cream.
  • Wednesday, Oct. 28: Montreal chicken with gravy, garlic mashed potatoes, roasted carrots, and homestyle biscuits.
  • Thursday, Oct. 29: Oven-baked fish patty on a whole-grain bun, Old Bay tater tots, rainbow slaw, and pickles.
  • Friday, Oct. 30: Cheese pizza, spiced black beans, mixed fruit cocktail, and Greek salad.

Menu subject to change without notice.

Monticello Middle and Elementary School Lunch Menu: October 2026

Each school day, lunch also includes a salad bar with dressing, assorted fresh or canned fruit, and fat-free white or chocolate milk.

Week of Sept. 28–Oct. 2

  • Monday, Sept. 28: Homemade macaroni and cheese, whole-grain dinner roll, green peas, and a banana.
  • Tuesday, Sept. 29: Cheeseburger on a whole-grain bun, oven-baked fries, vegetarian baked beans, coleslaw, and pickles.
  • Wednesday, Sept. 30: Teriyaki chicken, confetti rice, and stir-fried mixed vegetables.
  • Thursday, Oct. 1: Broccoli and cheese soup, whole-grain bread roll, panko chicken strips, and leafy green salad with croutons.
  • Friday, Oct. 2: Cheese pizza, Southwest bean salad, choice of apple or orange, and Greek salad.

Week of Oct. 5–9

  • Monday, Oct. 5: Pasta with marinara, whole-grain dinner roll, and roasted butternut squash with white beans.
  • Tuesday, Oct. 6: Beef Philly cheesesteak on a whole-grain hoagie with onions and peppers, oven-baked fries, and green beans.
  • Wednesday, Oct. 7: Choice of chicken Caesar or Italian wrap, seasoned potato wedges, coleslaw, pickles, and a banana.
  • Thursday, Oct. 8: Pancakes with strawberries, sausage and egg patty, hash browns, butter, and syrup.
  • Friday, Oct. 9: Cheese pizza, roasted chickpeas, diced peaches, and green salad.

Week of Oct. 12–16

  • Monday, Oct. 12: No school — Columbus Day.
  • Tuesday, Oct. 13: Homemade meatloaf, mashed potatoes with gravy, steamed corn, and a classic honey corn muffin.
  • Wednesday, Oct. 14: Breaded chicken patty on a whole-grain bun with a choice of Buffalo or barbecue sauce, lettuce, tomato, onion, sweet potato fries, and cucumber dill salad.
  • Thursday, Oct. 15: Cheese quesadilla, Southwest corn and beans, Spanish rice, guacamole, salsa, and sour cream.
  • Friday, Oct. 16: Cheese pizza, baked beans, a banana, and Greek salad.

Week of Oct. 19–23

  • Monday, Oct. 19: Vegetable fried rice, hard-boiled egg, stir-fried mixed vegetables, pita points, and soy sauce.
  • Tuesday, Oct. 20: Spaghetti with meatballs, whole-grain roll, and roasted butternut squash.
  • Wednesday, Oct. 21: Chicken pot pie, homestyle biscuits, and steamed buttered peas and carrots.
  • Thursday, Oct. 22: Cheese Bosco sticks, marinara sauce, glazed green beans, and Greek salad.
  • Friday, Oct. 23: Cheese pizza, marinated mixed bean salad, applesauce, and garden salad.

Week of Oct. 26–30

  • Monday, Oct. 26: Choice of black bean veggie burger or beef burger on a whole-grain bun, baked beans, and potato wedges.
  • Tuesday, Oct. 27: Beef and bean chili, baked potato, steamed broccoli, cheddar cheese sauce, and sour cream.
  • Wednesday, Oct. 28: Montreal chicken with gravy, garlic mashed potatoes, roasted carrots, and homestyle biscuits.
  • Thursday, Oct. 29: Oven-baked fish patty on a whole-grain bun, Old Bay tater tots, rainbow slaw, and pickles.
  • Friday, Oct. 30: Cheese pizza, spiced black beans, mixed fruit cocktail, and Greek salad.

St. John Street Community Preschool Lunch Menu: October 2026

Week of Oct. 5–9

  • Monday, Oct. 5: Pasta with marinara, whole-grain dinner roll, and roasted butternut squash with white beans.
  • Tuesday, Oct. 6: Beef Philly cheesesteak on a whole-grain bun, chilled peppers, oven-baked fries, and green beans.
  • Wednesday, Oct. 7: Chicken Caesar wrap, seasoned potato wedges, coleslaw, pickles, and a banana.
  • Thursday, Oct. 8: Pancakes with strawberries, sausage and egg patty, hash brown, butter, and syrup.
  • Friday, Oct. 9: Cheese pizza, roasted chickpeas, diced peaches, and green salad.

Week of Oct. 12–16

  • Monday, Oct. 12: No school.
  • Tuesday, Oct. 13: Homemade meatloaf, mashed potatoes with gravy, steamed corn, and a classic honey corn muffin.
  • Wednesday, Oct. 14: Breaded chicken patty on a whole-grain bun, barbecue sauce, sweet potato fries, and cucumber dill salad.
  • Thursday, Oct. 15: Cheese quesadilla, Southwest corn and beans, Spanish rice, and salsa.
  • Friday, Oct. 16: Cheese pizza, baked beans, a banana, and green salad.

Week of Oct. 19–23

  • Monday, Oct. 19: Vegetable fried rice, hard-boiled egg, stir-fried mixed vegetables, and pita points.
  • Tuesday, Oct. 20: Spaghetti with meatballs, whole-grain roll, and roasted butternut squash.
  • Wednesday, Oct. 21: Chicken pot pie, homestyle biscuits, and steamed peas and carrots.
  • Thursday, Oct. 22: Cheese Bosco sticks, marinara sauce, glazed green beans, and Greek salad.
  • Friday, Oct. 23: Cheese pizza, marinated mixed beans, applesauce, and green salad.

Week of Oct. 26–30

  • Monday, Oct. 26: Choice of black bean veggie burger or beef burger on a whole-grain bun, baked beans, and potato wedges.
  • Tuesday, Oct. 27: Beef and bean chili, baked potato, steamed broccoli, cheddar cheese sauce, and sour cream.
  • Wednesday, Oct. 28: Montreal chicken with gravy, garlic mashed potatoes, and roasted carrots.
  • Thursday, Oct. 29: Oven-baked fish patty on a whole-grain bun, tater tots, rainbow slaw, and pickles.
  • Friday, Oct. 30: Cheese pizza, spiced black beans, mixed fruit, and Greek salad.

Menu subject to change without notice.

Daily Options

Salad bar with dressing packet, assorted fresh/canned fruit, and fat-free white or fat-free chocolate milk are available daily.
Please note: Menu is subject to change without notice.

Disclaimer: 

In accordance with federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, this institution is prohibited from discriminating on the basis of race, color, national origin, sex (including gender identity and sexual orientation), disability, age, or reprisal or retaliation for prior civil rights activity.

Program information may be made available in languages other than English. Persons with disabilities who require alternative means of communication to obtain program information (e.g., Braille, large print, audiotape, American Sign Language), should contact the responsible state or local agency that administers the program or USDA’s TARGET Center at (202) 720-2600 (voice and TTY) or contact USDA through the Federal Relay Service at (800) 877-8339.

To file a program discrimination complaint, a complainant should complete a Form AD-3027, USDA Program Discrimination Complaint Form which can be obtained online at:

https://www.usda.gov/sites/default/files/documents/usda-oascr-p-complaint-form-0508-0002-508-11-28-17fax2mail.pdf, from any USDA office, by calling (866) 632-9992, or by writing a letter addressed to USDA.

The letter must contain the complainant’s name, address, telephone number, and a written description of the alleged discriminatory action in sufficient detail to inform the Assistant Secretary for Civil Rights (ASCR) about the nature and date of an alleged civil rights violation.

The completed AD-3027 form or letter must be submitted to USDA by:

U.S. Department of Agriculture

Office of the Assistant Secretary for Civil Rights

1400 Independence Avenue, SW

Washington, D.C. 20250-9410

Fax: (833) 256-1665 or (202) 690-7442

Email: program.intake@usda.gov

This institution is an equal opportunity provider.