Fort Belvoir Dining Facility

 

The Dining Facility is Now Open Every Day for Lunch
to the Entire Fort Belvoir Community.
(Cash Only)


ATTENTION: THE DINING FACILITY IS CURRENTLY UNDER RENOVATION. THE FACILITY WILL REMAIN OPERATIONAL, DURING THE RENOVATION.

 
   •    MEAL CARD HOLDERS ARE REQUIRED TO SHOW THEIR UNIT
         ISSUED MEAL CARD (DD FORM 714) TO THE CASHIER AT EACH          MEAL (AR 30-22).  ** NO EXCEPTIONS **


The Army Food Service Program has developed a healthier menu IAW the Army’s Soldier Fueling Initiative (SFI).  The new menu encourages healthier eating habits by increasing the frequency of baked and broiled fish entrees, fresh fruits and vegetables, low fat milks, yogurts, and cereals, and through eliminating fried
foods, short order items, and limiting red meats and pork. 

**Menu subject to change without notice.**

** Meal Rates **
     Breakfast    $3.45
     Lunch    $5.55

** DFAC HOURS**
 
Monday
Tuesday
Wednesday
Thursday
Friday
Saturday Sunday
     Breakfast
0700-0830
0700-0830
0700-0830
0700-0830
0645-0815
0700-0830 0700-0830
     Lunch
1130-1300
1130-1300
1130-1300
1130-1300
1130-1300
1130-1300 1130-1300


Monday, May 2nd, 2016

Liver & Onions
Rotisserie Chicken
White Rice
Oven Browned Potatoes
Collard Greens
California Mixed Vegetables


Tuesday, May 3rd, 2016

BBQ Pork Riblets
Chunky Chicken Primavera
Mashed Potatoes
Rice Pilaf
Stewed Tomatoes & Croutons
Green Beans






Wednesday, May 4th, 2016


Turkey Curry
Rotisserie Chicken
Steamed Rice
Baked Potato
Cream Style Corn
Spinach






Thursday, May 5th, 2016

Country Fried Steak
Roast Pork Loin
Candied Sweet Potatoes
Long Grain & Wild Rice
Stir Fry Vegetables
Cauliflower





Friday, May 6th, 2016

Panko Fish
Rotisserie Chicken
Buttered Noodles
Mashed Potatoes
Carrots
Green Peas





Menu Subject to Change

Friday, April 29, 2016

 Contact WebMaster    iSalute
Important Notices
Privacy and Security Notice    Operations Security Notice    Accessibility/Section 508
This Web site contains official Government information.
Last Updated: Friday, April 29, 2016