Home Program Meal Programs
Our talented culinary team offers a phenomenal Hot Lunch Program option every school day. Weather and safety guidelines permitting, students, faculty, and administrators meet together outside to eat at tables nestled in a grove of trees. Sharing food is one of the many ways we connect and build community.
Currently, our team is providing a healthy and delicious Catering Program option to Park Day families. We source organic produce from local farms whenever possible, and the menu rotates regularly to suit a wide variety of tastes and dietary needs.
Catering Program Order Form
Hot Lunch Program Registration
Hot lunch is served every school day from September to June. No lunch, credit or special arrangement is provided for students off campus during the lunch hour. This includes students who are out sick, at an appointment, or off campus to attend a field trip, play rehearsal or any other off-campus event.
Currently, pre-ordered catered meals are available for pick up between 4-5 pm on Monday, Wednesday, and Friday. See order form linked above for ordering deadlines and pick up instructions.
Our talented culinary team is on site providing a healthy and delicious catering option to our families. We source organic produce from local farms whenever possible, and the menu rotates regularly to suit a wide variety of tastes and dietary needs. See order form linked above for this week’s offerings!
A typical lunch menu includes a main hot entree and vegetarian equivalent. Every day brings a selection of half a dozen hearty grain and vegetable salads, including roasted vegetables, or other sides like polenta triangles, hummus, or egg salad. Rice and beans are a staple in the buffet line, as are sunflower butter and jam sandwiches. Gluten free bread is available on request. Cut fruit and sliced vegetables, along with hard boiled eggs are always available. Milk and water are served to drink.
The annual cost of our Hot Lunch Program is as follows:
Head Chef, Neucimar Dias da Silva, grows his own greens and herbs in our garden for special dishes. By using washable and/or compostable dishes and cutlery from the kitchen, our program has minimal waste. Food scraps become compost for our Park Day chickens and worms.