Home Program Hot Lunch
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.
We source organic produce from local farms whenever possible, and the menu rotates regularly to suit a wide variety of tastes and dietary needs. Hot Lunch Menus are posted monthly on ParentSquare. Hot Lunch Program Registration opens in June and is available through Blackbaud forms.
Hot lunch is served every school day from September to June. Hot lunches are provided for students attending field trips, play rehearsals or other off-campus events.
No lunch, credit or special arrangement is provided for students who are out sick, at an appointment, or off campus for personal reasons.
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 monthly menu!
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 during the 2022-2023 school year is as follows.
Kindergarten & 1st grade: $1,254
2nd – 4th grades: $1,328
5th – 8th grades: $1,453
Our chef, culinary team, and very own Middle Schoolers (participating in the Ecology Club) grow their 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.