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 weekly on ParentSquare. Prospective families are invited to email email@example.com for sample menus.
Hot Lunch Program Registration opens in June and is available through Blackbaud forms.
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.
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 weekly 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 school year ranges from $1,400 – $1,800 per year depending on grade of student. Pricing for 2022-2023 will be updated in April:
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.