Our Food Philosophy
We believe food should nourish the body and be served in the spirit of community. Students contribute to the friendly, welcoming atmosphere in the dining room by setting tables, serving one another, and helping with clean up. We serve vegetarian, gluten- and dairy-free alternatives daily. Lunch is included in tuition.
Ninety-nine percent of the food served is made from scratch using fresh, often organic produce and proteins locally sourced from New England area farms and purveyors. This gives Chef Cam the ability to create seasonal menus and develop recipes using only the best ingredients.
Her mission as a school chef is not only to educate children on the value of good eating but give them the opportunity to try new foods, experience the excitement of different tastes and textures and ultimately help them understand that nutritious, healthy food need not be dull but rather delicious.
Many of our snacks are homemade, from granola to hummus to a wide range of sweet and savory dips. Our poultry and beef come from farms committed to humanely raising animals and are always antibiotic and hormone free. Our fish is supplied by a local, family-owned fishmonger known for its dedication to sustainability and the freshest of catches--delivered to our door the same day.
Our commitment is to ensure all children eat healthy, fresh, nourishing meals.
Lunch MenU
Monday, Oct. 20th:
Pineapple teriyaki chicken
Roasted broccoli
Brown rice
Tuesday, Oct. 21st:
Chicken curry
Ginger-turmeric green beans and potatoes
Naan bread
Special Diwali bonus menu item courtesy of Ms. Manisha: mango lassi
Wednesday, Oct. 22nd:
Turkey burgers
Sweet-potato fries
Cucumber salad
Thursday, Oct. 23rd:
Pigs in a blanket (with chicken sausages)
Roasted squash
Crunchy Brussels sprouts and apple salad
Friday, Oct. 24th:
Creamy tortellini soup
Tossed salad
Garlic bread