Kindergarteners appear at the kitchen door each morning to ask our chefs what’s for lunch; they write the menu in their best-guess spelling and present it to their classmates. Lower and middle school students take turns retrieving lunch carts from the kitchen; they serve and portion meals for their classmates.
Students and staff enjoy a healthy lunch prepared on-site by chefs in our kitchen. Family-style dining in a relaxed atmosphere not only builds social skills, but encourages interaction, independence, and culinary adventure. Nourshing students' bodies and minds fuels learning.
Sample Menu
| Monday | Baked pesto penne with portobello mushrooms and three cheeses, roasted broccoli, parmesan garlic bread, and fresh fruit salad |
| Tuesday | Grilled chicken or roasted vegetable tacos, shredded cabbage, zesty corn salsa with cilantro rice, sauteed zucchini, and fresh berry medley |
| Wednesday | Turkey, applewood bacon, jack cheese club or avocado, cheese, and tomato on focaccia with matchstick carrots, celery, ranch dressing, and watermelon wedges |
| Thursday | Free-range butter chicken or aloo gobi, steamed ginger jasmine rice, curried cauliflower, and cinnamon roasted apples |
| Friday | Grass-fed beef or white bean and quinoa burger with cheddar on a brioche bun, oven-roasted potato wedges, chile and lime jicama slaw, and orange wedges |
Sample Celebration Menu
| South Asian Heritage | Paneer tikka masala, daal makhani, aloo gobi, jeera rice, raita, mango lassi, salad, naan, and gulab jaman for dessert |