top of page
Eating Watermelon

Menu Innovation

Say goodbye to bland cafeteria fare! Our chefs are culinary artists, crafting exciting and diverse menus that tempt taste buds and keep students engaged. We prioritize:

  • Seasonal & Local Ingredients: Freshness and flavor shine through when local farms supply our kitchens.

  • Cultural Cuisines: We celebrate diversity by incorporating dishes from around the world, fostering cultural awareness and inclusivity.

  • Special Dietary Needs: We  cater to allergies, vegetarian/vegan preferences, and other dietary restrictions without compromising on taste or enjoyment.

  • Allergen Awareness: All allergen meals are produced separately to avoid any cross contamination.  Especially now that sesame has been added to the allergen list.

Breakfast menu ideas
  • Scrambled eggs with spinach and whole-wheat toast (Protein, Grain, Vegetable)

  • Small carton of fruit yogurt (Milk, Fruit)

  • Baby carrots with hummus (Vegetable, Protein)

  • Whole-wheat English muffin with peanut butter and banana slices (Grain, Protein, Fruit)

  • Low-fat milk (Milk)

  • Fresh pineapple chunks (Vegetable)

Lunch menu ideas
  • Turkey and cheese pita bread sandwich on whole-wheat bread (Grain, Protein)

  • Mixed green salad with cherry tomatoes, cucumber, and vinaigrette dressing (Vegetable)

  • Apple slices with low-fat cheese (Fruit, Protein)

  • Black bean and corn quesadilla on whole-wheat tortilla (Grain, Protein)

  • Broccoli florets with low-fat ranch dip (Vegetable)

Snack menu ideas
  • Yogurt parfait with granola and berries (Grain, Fruit, Milk)

  • Baby carrots and cucumber sticks with hummus (Vegetable)

  • Whole-wheat crackers with low-fat cheese (Grain, Protein)

  • Edamame pods (Vegetable)

bottom of page