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Lunch Menus

School Menus

School lunch menus along with the nutritional content for each meal are available online. Select from the list below.

  February - March April - May
Elementary breakfast | lunch breakfast | lunch
Middle breakfast | lunch breakfast | lunch
Secondary breakfast | lunch breakfast | lunch

Menus subject to change without notice. Please contact your kitchen with any menu questions.

Menu Planning

Meals are planned to meet established USDA meal nutrient requirements as well as appeal to our customers.

One of our regulatory agencies, the United States Department of Agriculture (USDA), specifies required nutrient levels that must be met for six key nutrients (Calories, Protein, Fat, Vitamin C, Vitamin A and Iron) in meals when averaged over a week. These requirements parallel those of the Dietary Guidelines for Americans as written for the specific age group. Realizing that meals are of value only if consumed, we take great care to plan meals appealing to our customer, today's children.

It takes anywhere from five to a dozen exposures for a student to try a new food. Therefore, we offer at least three choices at the elementary level to assure that we meet a wide variety of preferences with at least one item per day being vegetarian in nature (cheese, nuts or beans). We offer an increasing number of menu selections as children get older. How do we know what students like? We gain this information through four primary methods:

  • Selections taken
  • Plate waste observation
  • Asking them directly
  • Taste tests


Considerations in Menu Planning

Beyond student preferences discussed above, menus are planned keeping two other considerations in mind. First and foremost is food safety. We have implemented a Hazard Analysis Critical Control Point (HACCP) Program throughout the district to reduce the chances of a food-bourne illness. Labor pools are tight and turnover is high in Nutrition Services (because many positions are part-time and employees often desire more hours than we need). Thus, to avert food-borne illness through cross-contamination or under-cooking we use primarily pre-cooked protein products. This also assists with our labor situation as food preparation does not take as much time as it did before.