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, September 17, 2018

Polenta with Ratatouille

Braised Cranberry Beans

Market Vegetable

Market Fruit

Corn Potato Chowder (contains pork)

Tuesday, September 19, 2018

Roasted Chicken with Tomatillo Salsa

Roasted Zucchini-Mushroom Taco Bowl

Black Beans

Served with Sour Cream, Cheese and/or Cilantro

Brown Rice or Mixed Grains

Market Vegetable

Market Fruit


Wednesday, September 19, 2018



Thursday, September 20, 2018

Chef’s Choice

Friday, September 21, 2018


Beet-Quinoa Patties

Black Beluga Lentils

Mixed Grains

Market Vegetable

Cream of Tomato Soup

Market Fruit