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, November 5, 2018 

Whole Wheat Pasta

Braised Beans

Farro

Market Vegetable

Market Fruit

 

Tuesday, November 6, 2018

Roasted Chicken

Beet Quinoa Patties

Market Vegetable

Mixed Grains

Market Fruit

 

Wednesday, November 7 , 2018

Diwali Curry

Lentils

Basmati Rice

Market Vegetable

Market Fruit

 

Thursday, November 8, 2018

Brisket

Beet-Quinoa Patties

Braised Beans

Mixed Grains

Market Vegetable

Market Fruit

 

Friday, November 9, 2018

Soup Day

Grains

Beans

Market Vegetable