April 2026

Congregate Breakfast & Lunch Menu

Breakfast is served: Mon- Fri  9:30am - 10:00am

Lunch is served Mon- Fri from 12pm-12:45pm

All meals come with fruit, milk, and Whole Wheat bread.

*Please note substitutions may occur on occasion.

All Meals are served in the auditorium

Suggested Contributions for 

Adults 60 and over is:   $1.00 

Food Handlers, Staff and Guests pay: $6.00

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, April 1st

Breakfast: Banana French toast

Regular meal: Deluxe Cheeseburger with onions and whole wheat bun

Veggie meal: veggie burger with whole wheat bun

Sides: lettuce and tomato, roasted sweet potato

Thursday, April 2nd

Breakfast:  Scrambled Eggs with Swiss, Oatmeal, non fat plain greek yogurt

Regular meal: egg salad

Veggie meal: chickpea salad

Sides: roasted brussel sprouts

Friday, April 3rd

Breakfast: blueberry pancakes, bran flakes, cottage cheese

Lunch: Tex Mex veggie burger with whole wheat bun

Sides:  california blend veggies

Monday, April 6th 

Breakfast: ambrosia fruit salad, muffin, hard boiled egg

Regular meal: chicken parm with sauteed onion and garlic

Veggie meal: eggplant parm

Sides:  pasta, mixed green salad

Tuesday, April 7th  

Breakfast: cinnamon whole wheat french toast, scrambled eggs

Regular Lunch:  beef sloppy joe with whole wheat bun

Veggie Lunch: lentil sloppy joe with whole wheat bun

Sides:  roasted sweet potato, broccoli with garlic

Wednesday, April 8th

Breakfast: cereal, biscuit, non fat plain greek yogurt

Regular Lunch: tuna salad wrap

Veggie Lunch: hummus and veggie wrap with walnuts

Sides: spinach salad

Thursday, April 9th - Spring Lunch

Breakfast: home fries, steak and egg omelette, oatmeal

Regular meal:  baked ham with pineapple

Veggie meal:  veggie meatloaf

Sides: sweet potato, collard green, fruit salad, mixed green salad

Friday,  April 10th

Breakfast: broccoli cheddar quiche, apple raisin oatmeal

Lunch:  falafel patty with whole wheat bun

Sides:  beat salad, smashed red potatoes

Monday, April 13th

Breakfast: apple pancakes, cereal, peanut butter, mozzarella cheese

Regular Lunch:  Italian chicken meatballs

Veggie Lunch: baked falafel balls

Sides: sauteed zucchini

Tuesday, April 14th 

Breakfast: cheese frittata, grits, home fries with pepper and onion, low fat yogurt, almonds

Regular Lunch:  beefaroni

Veggie Lunch: cheese ravioli

Sides: baby carrots with parsley, green salad

Wednesday, April 15th

Breakfast: bran muffin, non fat plain greek yogurt, cereal

Regular meal:  salmon in butter sauce

Veggie meal:  whole wheat grilled cheese

Sides:  brown rice with mushrooms, italian blend veggies

Thursday, April 16th

Breakfast: egg frittata with peas and potatoes, mini croissant

Regular Lunch: baked breaded chicken cutlet

Veggie Lunch: chili spiced black bean burger

Sides: cilantro lime brown rice, whole wheat bun, california veggie blend

Friday, April 17th 

Breakfast: cinnamon raisin bagel, cereal, individual cream cheese

Lunch: chili lime black bean salad

Sides:  roasted vegetable couscous, sauteed spinach

Monday, April 20th 

Breakfast: cinnamon raisin bagel, hard boiled egg, individual cream cheese

Regular meal:  salmon salad

Veggie meal:  chickpea salad

Sides:  baked sweet potato, mixed green salad

Tuesday, April 21st

Breakfast: scrambled egg, oatmeal

Regular meal:  chicken parm

Veggie meal:  eggplant parm

Sides:  spaghetti, sauteed spinach

Wednesday, April 22nd

Breakfast: apple pancakes, cereal

Regular Lunch:  beef hamburger

veggie Lunch: california veggie burger

Sides: roasted sweet potato fries, whole wheat/ bun, lettuce and tomato, string beans

Thursday, April 23rd

Breakfast:  egg frittata with potato and peas, wheatena, muffin

Regular Lunch:  bbq chicken pieces

Veggie Lunch: chili spiced pinto bean ragout

Sides: cuban black beans and rice, salad

Friday, April 24th

Breakfast:  banana french toast, non fat plain greek yogurt

Lunch:  mediterranean lentil stew

Sides: roasted broccoli

Monday, April 27th -Double Meals

Breakfast: muffin, raisin bran cereal

Regular Lunch:  beef meatballs in sauce

Veggie Lunch: spinach cheese ravioli

Sides: pasta, sauteed spinach

Chilled Breakfast: banana walnut oatmeal, egg frittata with peas and potatoes, cottage cheese

Chilled Regular Lunch: whole wheat tuna salad sandwich

Chilled Veggie Lunch: california veggie burger

Chilled Sides: Garden salad

Tuesday, April 28th - No meals Due to Special Election in the Auditorium. 

Wednesday, April 29th

Breakfast: blueberry Pancakes, scrambled eggs

Regular Lunch: bbq pulled pork

Veggie Lunch: falafel patty

Sides: yellow rice, cole slaw

Thursday, April 30th

Breakfast:  hard boiled eggs, maple flavored oatmeal

Regular Lunch:  baked salmon in cilantro citrus sauce

Veggie Lunch: TBA

Sides: mixed green salad, red potatoes

Breakfast Rules:

We are only offering a small limited number of sit down meals for breakfast.  It 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.  The meal will be in the same containers like lunch and will come with a cold pack. 

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.