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.
Baked Polenta with Roasted Zuchini and Kale
Black Beluga Lentils
Beet-Lentil- Quinoa Patties
Roast Pork Loin with Salsa Verde