Lunch Menu

The Rudolf Steiner lunch menu offers a colorful variety of seasonal, organic/biodynamic vegetables, grains, legumes and meat that is constantly evolving through the seasons and even the week. Because we pride our lunches on high quality ingredients, it only makes sense to run a zero waste kitchen. We strive to use every piece of vegetable and every part of the animal we purchase. This often involves re-inventing leftovers into new dishes or using vegetable and meat scraps for broths, soups, etc.

 

Monday, March 4, 2019 

SNOW DAY!

 

Tuesday, March 5, 2019

Whole Wheat Pasta with Beef Ragu

Whole Wheat Pasta with Cauliflower Sugo

Green Lentils and Kale Pesto

Farro

Market Vegetable

Asparagus Soup

Market Fruit

 

Wednesday, March 6, 2019

Beef Millet Chili

Black Quinoa-Black Bean Vegetarian Chili

Mixed Grains

Market Vegetable

Market Fruit

 

Thursday, March 7, 2019

Roasted Chicken

Beet Quinoa Patties

White Beans

Market Vegetables

Market Fruit

 

Friday, March 8, 2019

Porchetta

Beet Quinoa Patties

Beans

Mixed Grains

Market Vegetable

Market Fruit