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