Nutrition at St. Luke's School
St. Luke's School has partnered with Cater To You Food Service as the dining services provider to create daily meals that focus on optimal nutritional impact for the community. Meals are centered on a wide variety of protein sources both animal and plant based, whole grains, legumes, dairy foods, healthy fats, and the freshest of fruits and vegetables.
Menus are developed monthly to reflect seasonal availability, holidays and the special needs of the St. Luke's School community. The culinary team is led by our Chef Manager.
Cater To You takes careful measures not to prepare or serve meals that contain peanuts or tree nuts. Extensive allergy awareness training through third-party certifiers AllerTrain and ServSafe has been completed by all Chef Managers and Sous Chefs. In addition, all other CTY team members serving the St. Luke’s School community receive annual allergy awareness instruction as part of CTY’s Back-to-School training programming.
Lunch Service Includes
Soup of the day
Featured daily entrée
Side dish of whole grain, legume or starch
Seasonal vegetable side dish
Assorted fresh fruit options: bananas, New York state apples, oranges, and pears
A special dessert is offered twice weekly for the Lower School and daily for the Upper School
Both low-fat & whole milk delivered from Battenkill Creamery, Salem, NY
Beverage options also include: freshly prepared in-house agua fresca (naturally flavored water using the infusion of seasonal fruits or vegetables), NYS apple cider, or chilled filtered water
Our Salad Bar Program
Guests may also create their own salad from a selection of fresh components, which include:
Two salad greens daily: Romaine, Boston, Greenleaf, Redleaf Lettuces, Baby Spinach, Kale, Arugula, Mesclun, and Watercress (On occasion, the salad greens will be substituted for a pre-made salad such as: Caesar, Cobb, Greek, Chopped, or Citrus Ginger)
Legumes: Garbanzo, Kidney and Black Beans
Plant and animal proteins: Hard-Boiled Eggs, Grilled Chicken Breast, Roast Turkey Breast, Ham, Turkey, Salami, Roast Beef, and different Grilled Tofus (Plain, BBQ, Teriyaki, or Buffalo)
Freshly-cut vegetables: Bell Peppers, Broccoli, Carrots, Cucumbers, Cauliflower, Tomato, Beets and more
Cheeses: Cottage Cheese, Mozzarella, Pepper Jack, Cheddar, Muenster, American, Provolone, and Swiss Cheese
Specialty toppings such as: Guacamole, Pico de Gallo, Hummus, Baba Ghanoush, Pita Chips
Housemade salad dressings: Balsamic Vinaigrette, Apple Cider Vinaigrette, and more
Stonyfield organic yogurt - 4 oz. portions, flavors vary on a daily basis
Housebaked, nut-free granola
Sliced fresh or dried fruit: Watermelon, Cantaloupe, Pineapple, Grapes, Honeydew, Apples
Composed protein salads such as:
Farmhouse Chicken Salad with Lemon, Celery and Apples
Curried Tofu with Tomato, Red Onion, Dried Fruit and Thai Basil
Roasted Garbanzos with Shaved Fennel, Carrot, Mint, and Red Cabbage
Roasted Pear and Turkey, with Cider, Dijon, Endive, and Blue Cheese
Composed vegetable salads such as:
Roasted Corn with Avocado, Chili, Lime and Peppers
Broccoli/ Rapini with Spicy Ginger Dressing
Eggplant Caponata with Balsamic Reduction
Roasted Root Vegetables (Beets, Radishes, Carrots, Sprouts and Fall Squash)
Composed whole grain salads such as:
Lemon-Herb Quinoa with Spring Peas, Basil and Mint
Wheat Berries with Asparagus, Spring Onion, and Shaved Radish
Farro with Chickpeas, Feta and Artichokes
Orzo with Fall Squash, Cress and Blue Cheese
Our Deli Bar Program
Guests also have the option to prepare their own sandwich from a selection of freshly baked breads, which include:
Club Rolls, Whole Wheat Bread and Rosette Rolls
A rotating variety of meat selections: Turkey, Ham, Grilled Chicken, and Roast Beef
A rotating selection of Egg Salad or Tuna Salad
Lettuce and Tomato
A variety of roasted vegetables
Sliced Cheese: Cheddar, Swiss, Muenster and Provolone
Fresh Pickles
Gluten-free Breads available upon request
Wowbutter (a spread made with roasted soybeans that is peanut- and nut-free)
Jelly, Butter, Cream Cheese