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, October 11, 2019 


Indigenous People’s Day


Tuesday, October 12, 2019

Roasted Chicken

Beet Quinoa Patties

Mixed Grains or Quinoa

Market Vegetable

Market Fruit


Wednesday, October 13, 2019

Beef Millet Chili

Black Bean-Black Quinoa Chili

Mixed Grains

Market Vegetable

Market Fruit


Thursday, October 14, 2019

Tomato Saffron Cod Stew

Beet-Quinoa Patties

Black Lentils

Polenta or Rice

Market Vegetable

Market Fruit


Friday, October 15, 2019

Chicken Soup

Vegetable Soup



Market Vegetable

Market Fruit