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Nutrition at Grace Church High School

Grace Church School has partnered with Cater to You as the dining services provider to create daily meals that focus on optimal nutritional impact. Offerings consist of a wide variety of protein sources (both animal and plant based), whole grains, legumes, dairy, healthy fats, and the freshest fruits and vegetables. 

Menus are designed monthly to reflect seasonal availability, holidays, and the special dietary needs of the Grace Church School community. The culinary team is led by our Chef Manager and Sous Chef.  

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 both the Chef Manager and Sous Chef. In addition, all other CtY team members serving the Grace Church School community receive annual allergy awareness instruction as part of CtY’s Back-to-School training programming.

Self-Serve Lunch Service Includes:

  • 2 Soups, one of which is vegan

  • Featured meat, poultry or fish entrée

  • Featured vegetarian entrée

  • Side dish of whole grain, legume or starch

  • Seasonal vegetable side dish

  • Assorted fresh and seasonal fruit options: bananas, New York state apples, oranges, and pears

  • A special dessert is offered every Friday

Our Salad Bar Program

Students and staff also have the option of creating their own salad from a selection of fresh seasonal offerings,
which include: 

  • Greens: This may include Romaine, Boston, Greenleaf, Redleaf, Baby Spinach, Kale, Arugula, Mesclun, or Watercress. (On occasion, the salad greens will be substituted for a pre-made salad such as: Caesar Salad, Cobb Salad, Greek Salad, Chopped Salad, or a Citrus Ginger Salad).

  • Legumes: Garbanzo, Black, Navy and Kidney Beans

  • Plant and Animal Proteins: Hard-Boiled Eggs, Grilled Chicken Breast, Roasted Turkey Breast, Ham, Turkey, Salami, and various Grilled Tofus (Plain, BBQ, Teriyaki, or Buffalo)

  • Freshly sliced vegetables: Bell Peppers, Broccoli, Carrots, Cucumbers, Cauliflower, Corn, Tomato, Beets, Mushrooms, Brussels Sprouts, Shredded Cabbage, and more

  • Cheeses: Cottage Cheese, Mozzarella, Pepper Jack, Cheddar, Muenster, American, Provolone, and Swiss Cheese

  • Additional specialty toppings: Guacamole, Pico de Gallo, Hummus, Baba Ghanoush, Pita Chips, Croutons, Olives, and more

  • Housemade salad dressings: Balsamic Vinaigrette, Apple Cider Vinaigrette, CtY Chef’s Specialty Dressing

  • A Composed Protein Salad

  • A Composed Vegetable Salad

  • A Composed Whole Grain or Pasta Salads

Our Yogurt Bar Program

  • Plain or Vanilla Yogurt

  • House Baked, Nut-Free Granola

  • Sliced fresh or dried fruit: Watermelon, Cantaloupe, Pineapple, Grapes, Honeydew, Apples

Our Deli Bar Program

Students and staff may also grab a premade sandwich or wrap or prepare their own from a selection of breads and toppings that include:

  • Club Rolls, Ciabatta Rolls, Sliced Whole Wheat Bread, French Baguette

  • A rotating variety of meat selections: Applegate Turkey and Ham, Grilled Chicken

  • 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

  • Sunbutter (a spread made with sunflower seeds that is peanut- and nut-free)

  • Jelly, Butter, Cream Cheese

Our Grab-and-Go Program

Lunch

  • House Salad - Daily

  • Protein Wrap - Daily

  • Protein Salad - Every other day

  • Hummus and Pita - Every other day

  • Fruit Cup - Every other day

  • Yogurt Parfait - Every other day

Snacks Available All Day

  • Stonyfield Organic Yogurt Cups

  • Hard-boiled Certified-Humane, Pasture Raised Eggs

  • Horizon Organic Cheese Sticks

  • Whole Fruit: Banana, Apple, Pear, Orange and other Seasonal Fruits

Our Beverage Program

  • Filtered Water

  • Flavored Water

  • Organic Iced Tea - Decaf

  • Reduced Fat Milk