July 2026

Congregate Breakfast & Lunch Menu

Location: 135 West 23rd Street, New York, NY 10011 

Phone Number: 646-486-4444

Meal Times

• Breakfast: Monday – Friday, 9:30 – 10:00 AM

• Lunch: Monday – Friday, 12:00 – 12:45 PM

What's Included

• Each meal comes with fruit, milk, and whole wheat bread

• Please note substitutions may occur on occasion

• All meals are served in the auditorium

• Menu available online oac.visionsvcb.org

Suggested Contributions

• Older Adults 60 and over: $1.00

• Food Handlers, Staff and Guests: $6.00

Wednesday, July 1st – special Fourth of July lunch

Breakfast: Apple pancakes; Cheerios

Regular meal: Beef hot dog w/ bun

Veggie meal: Veggie Burger w/ bun

Sides: baked beans, salad, watermelon

Thursday, July 2nd – Double Meals

Breakfast:  Wheatena; whole grain corn muffin; yogurt parfait w/ strawberries

Regular meal: Baked Fish w/ lemon garlic butter sauce

Veggie meal: Falafel w/ a twist; tahini sauce

Sides: Spinach; Za’atar Spiced Israeli Salad

Chilled:

Breakfast: banana French toast casserole ww bread; homemade turkey sausage patty

Lunch: Cuban Black Beans and Rice

Sides:  Carrots; Collard Greens

Friday, July 3rd Visions closed for Fourth of July

Monday, July 6th 

Breakfast: blueberry ww/corn muffin; raisin bran

Regular meal: Garlic Beef Meatballs

Veggie meal: Spinach Cheese Ravioli

Sides:  Quinoa; Italian Blend Veggies

Tuesday, July 7th  

Breakfast: banana walnut oatmeal; egg frittata w/ potato and peas

Regular Lunch:  WW tuna Salad Sandwich

Veggie Lunch: Grilled Mozzarella and Tomato Sandwich

Sides:  Garden Salad; Pasta Primavera Salad

Wednesday, July 8th

Breakfast: blueberry pancakes; scrambled egg

Regular Lunch: General Tso’s Chicken

Veggie Lunch: Springtime Fried Brown Rice

Sides: Garlic Snap Peas; Prince Edward Blend Vegetables

Thursday, July 9th 

Breakfast: hard boiled egg; mixed berry and quinoa bake

Regular meal:  BBQ Pork Chops

Veggie meal:  Plain Potato Pierogi

Sides: Yellow Squash; Brown Rice

Friday,  July 10th

Breakfast: bran flakes cereal; homemade waffles

Lunch:  Red Lentil Bolognese

Sides:  mixed green salad w/ black beans and dressing; broccoli

Monday, July 13th

Breakfast: lemon blueberry corn muffin; scrambled egg and swiss

Regular Lunch:  chicken parm

Veggie Lunch: eggplant parm w/ ricotta

Sides: pasta w/ homemade tomato sauce; green beans

Tuesday, July 14th 

Breakfast: home fries; vegetarian western omelet

Regular Lunch:  beef sloppy joe 

Veggie Lunch: Korean lentil sloppy joe

Sides: roasted sweet potato fries; corn

Wednesday, July 15th

Breakfast: bran flakes cereal; ww cinnamon pancake

Regular meal:  Cesar salad w/ grilled chicken

Veggie meal:  cumin spiced rainbow bean salad

Sides:  basic pasta salad; California blend veggie

Thursday, July 16th

Breakfast: blueberry whole wheat/corn muffin; hard boiled egg

Regular Lunch: turkey Salisbury steak w/ mushroom gravy

Veggie Lunch: mushroom lasagna

Sides: steamed spinach

Friday, July 17th 

Breakfast: sheet pan ww pancakes; homemade turkey sausage patty

Lunch: black bean quinoa veggie burger

Sides:  roasted sweet potato fries; tabbouleh w/ chickpeas; veggie mix (non starchy)

Monday, July 20th 

Breakfast: blueberry ww corn muffin; yogurt parfait w/ peaches

Regular meal:  grilled chicken breast

Veggie meal:  lemony stewed white beans w/ carrots and spinach

Sides:  rice pilaf; cucumber and chickpea salad

Tuesday, July 21st

Breakfast: egg frittata w/ potato and peas; farina; home fries

Regular meal:  bistec encebolloa (Puerto rican steak and onion)

Veggie meal:  roasted veggie black bean and corn enchilada

Sides:  confetti brown rice; steamed carrots

Wednesday, July 22nd

Breakfast: banana French toast casserole; hard boiled egg

Regular Lunch:  chicken stir fry w/ veggies

veggie Lunch: tempeh cauliflower korma

Sides: quinoa; roasted butternut squash

Thursday, July 23rd

Breakfast:  broccoli cheddar quiche; steel cut oatmeal w/ milk

Regular Lunch:  Chicken breast w/ rice

Veggie Lunch: Caribbean rice and beans

Sides: steamed carrots; steamed green beans

Friday, July 24th

Breakfast:  farmers market individual omelet; pumpkin pancakes

Lunch:  springtime ww rotini w/ spinach and chickpeas

Sides: rice and beans; steamed broccoli; steamed cauliflower

Monday, July 27th 

Breakfast: ambrosia fruit salad; hard boiled egg; corn muffin

Regular Lunch:  baked white fish w/ lemon garlic butter sauce

Veggie Lunch: hearty summer minestrone soup

Sides: roasted potato; steamed broccoli and cauliflower mix

Tuesday, July 28th

Chilled Breakfast: cinnamon ww French toast; scrambled egg

Chilled Regular Lunch: chicken alfredo penne

Chilled Veggie Lunch: veggie lover lasagna alfredo

Chilled Sides: steamed yellow squash; steamed zucchini

Wednesday, July 29th

Breakfast: blueberry Pancakes, homemade turkey sausage patty

Regular Lunch: beef hamburger 

Veggie Lunch: oven baked falafel patty

Sides: four bean salad; roasted sweet potato fries

Thursday, July 30th

Breakfast:  home fries w/ pepper and onion; steak and egg individual omelet

Regular Lunch:  chicken fajita

Veggie Lunch: southwest black bean fajitas

Sides: steamed green beans; summer corn and pepper salad

Friday, July 31

Breakfast: broccoli cheddar quiche; creamy apple raisin oatmeal

Lunch: Tuscan chickpea pasta w/ zucchini and basil

Sides: steamed carrots

Meal Rules:

Meals will be first come, first serve.  This is only for registered Older Adult Center members. To be fair and equitable due to the limited number of meals you must come down for the meal.  We will not be providing the meals to aides or other people to pick up for you. We will not be saving any meals.  

Meal Service Updates

We are also asking all participants to help clean up by putting trash in the bins when they are done.  This will help keep the spaces clean.  Trash bins are next to the exit doors.

Please note that this is a Congregate and Meal Service. All meals are on a first come first serve basis.  All meals come with fruit, milk and bread. Each meal meets one third of the Recommended Daily Dietary Allowance and adheres to US dietary guidelines and DFTA guidelines. All chilled meals are freshly made and must be consumed within 48 hours of production. Salt and Pepper Packets, Hot Sauce and Butter available Upon Request. Note: Menu Subject to Change.

                                                                                                                                A contribution of $1 is suggested. If available, seconds are given only at the end of meal service. Any meal taken home needs to be consumed within 24 hours. For Chilled Take Home Meals: Refrigerate immediately and consume within 48 hours. For meals that need reheating, preheat the oven to 300F and cook for 15 to 20 minutes.