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It is the mission of the Ross School Café to create nutritious, wholesome and flavorful foods from the best ingredients available. We aim to support regional, organic, seasonal, and sustainable purchasing and culinary practices.

From the Golden Ratio Spiral garden outside of the Center for Well-Being to the Café's dining tables and then to the compost pile to restart the process, Ross students actively participate in a natural food cycle that is healthy for themselves as well as for the planet.
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<  Thursday, April 27, 2017  >
BREAKFAST
Avocado, Cereal, Fruit and Yogurt, Vegan Green Smoothie, Corn Bread, Brioche French Toast with Pure Maple Syrup, Warm Hard Boiled Eggs, Bacons: Pork and Turkey, Rolled Oats
DINNER
Watercress Orange Fennel Salad, Salmon Cake with Lemongrass, Stir Fried Lo Mein Noodles with Shiitake Mushrooms Bok Choy and Corn, Sweet and Spicy Chicken Wings, Roast Cauliflower, Raspberry Shortcake Cookies
LUNCH
Upper School
Miso Soup with Wakame and Tofu, Greek Salad, Steamship Ham with Honey Mustard, Spinach Swiss Quiche, Roasted Local Fingerling Potatoes, Sauteed Beets, Steamed Asparagus, Couscous, Chef's Choice Tofu

Lower School
Miso Soup, Greek Salad, Steamship Ham with Honey Mustard, Spinach Swiss Quiche, Roasted Local Fingerling Potatoes, Steamed Asparagus, Couscous, Chef's Choice Tofu
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