Remember this as you eat your turkey sandwich you packed as you ran out the door this morning, or pick up lunch (read: some kind of semi-consumable item) during you lunch break.

The processed cheese has been replaced with brie. The Jell-O has made way for raspberry kiwi tarts and mini-lemon blueberry trifles. Meatloaf has moved over for mahi mahi and buns have been shunted aside in favor of baguettes.

A revolution is afoot at the deli counters, grills and salad bars of the U.S. House of Representatives.

They may not be able to push their party’s agenda, cut spending, or fund the troops without putting up roadblocks at every turn, but by golly they’ve fixed that cafeteria menu!

Newly ascendant Democrats may have hit roadblocks on Iraq and fiscal issues, but they have revamped congressional menus, replacing fatty, pre-made foods with healthier, gourmet alternatives. The once dreary congressional cafeterias now abound with haute cuisine…

But there can be a downside to delicious. Not everyone is happy with the enhanced offerings. Many congressional employees have complained that as the food quality has increased, so have the prices.

“It’s a big jump from high school cafeteria to fancy-pants gourmet. I just wish my pay improved,” said Caryn Schenewerk, a staffer for Rep. Gabrielle Giffords (D-Ariz.).

Yeah, good luck with that.

A fruit and cheese side dish with two small wedges of brie and cheddar, six grapes, two saltines and one strawberry cost $4.95, for example.

As for the Most Ethical Congress Evuh‘s selection?

“I really don’t like Nanny Nancy telling me what I can and cannot eat for lunch. If I want to eat unhealthy, I should have that choice!” the aide fumed.

Republican aides have raised questions about why the cafeterias now stock Stonyfield Farm yogurt, speculating that the move would line the pockets of the company’s CEO, Gary Hirshberg, a significant player in Democratic politics…

There is pan-roasted Chesapeake rockfish with sweet potato fennel hash and yellow pepper relish. Pears with Stilton cheese and watercress. Cumin-scented leg of lamb with almond couscous. There are vegetables with funny names, like bok choy, arugula and jicama. There are baked goods with Italian names, like biscotti, focaccia and frittati.

The article lists other selections like Wolfgang Puck coffee, seared barramundi, and turkey escabeche. Simple cups have been replaced with “ecotainers”, with silverware now being made from cornstarch. The salad bar is made of “green materials” and the seafood “sustainable”.

Bottom line? The only thing Congress has improved is their own lunch selection.

Exit question: How much is this all costing us again?