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Dining Services
Good nutrition supports great learning.
- The safety of our students is our top priority. Packer is an allergen-aware school. We do not offer, serve, or allow peanut, tree nut (almond, brazil nut, cashew, hazelnut, macadamia, pecan, pine nut, pistachio, walnut), shellfish, or sesame products into our buildings. Every daily menu is clearly labeled for major allergens, including milk products, wheat/gluten, soy, fish, and eggs.
- Morning snack is provided for all students and includes options from Annie's Organics and Lundberg Family Farm Organics.
- Third through Twelfth Grade students (as well our faculty and staff) can choose from our daily lunch entrees and sides that are prepared in-house with fresh ingredients. All of our poultry is antibiotic free, our red meats are graded choice or higher, and our ground beef is 80% lean. All of our menu items are trans-fat free. Vegetarian and vegan plant-based entrees are available at every meal.
- If you have any questions, concerns or suggestions, please feel free to contact Rich Costas, Director of Dining Services, at rcostas@packer.edu.
Nourishing Our Community and Our Planet
Our dining program is an active part of the educational experience, deeply rooted in sustainability and community outreach. We partner with 7th Grade students to help prepare daily meals, and we team up with Upper School students to package wholesome leftover food for our local community food bank.
On campus, we actively build mindful habits through our annual Middle School food waste competition and a “bring-your-own-cup” initiative for all students, faculty, and staff. To further reduce our environmental footprint, 99% of our disposable packaging is compostable, biodegradable, or recyclable — ensuring that a healthy community and a healthy planet start in the dining hall.
Menu
Learn how to subscribe to the lunch calendar.
Questions about Packer's dining services? Contact our Director of Dining Services, Rich Costas, at rcostas@packer.edu.
Questions about Packer's dining services? Contact our Director of Dining Services, Rich Costas, at rcostas@packer.edu.
Soups of the Day: Chicken Noodle / Chef's Choice
Entrée: (NEW) Grilled Tikka Style Chicken Thigh with a Masala Cream drizzle on the side - (Garam Masala, Yogurt, Cream, Lemon, Tomato, Garlic, and Cilantro)
Vegan/GF: (NEW) Dal Makhani - Black Lentils and Red Peas (kidney beans) simmered in Coconut Milk and Spices - VV/GF
Sandwich: (NEW) UK Style Chip & Cheese - Mild White Cheddar and Sharp Yellow Cheddar on a Baguette with Whipped Chive Butter and Potato Chips - V
Side: (NEW) Saffron Basmati Rice with Peas - VV/GF / Plain Basmati Rice - Please ask
Side: (NEW) Kachumber (cucumber & red onion) Salad - VV/GF
Daily Salad Bar Pre-Packaged Offerings: Tossed Green Salad, Assorted Dressings, Tuna Salad, Egg Salad, Hard-Boiled Eggs, Sliced Deli Meats, Grilled Chicken Breast, Sliced Cheese, SunButter, Plain No-Fat Yogurt, Vegan No Nut Housemade Granola, Whole Fruits, Cut Fruits, Mini Bagels, Sliced White, Whole Wheat, and Gluten Free Breads, Cream Cheese, Butter, Smart Balance Buttery Spread, and Concord Grape Jelly
*MENU ITEM IDENTIFIER KEY *VEGAN - VV *VEGETARIAN - V *GLUTEN FREE - GF
PLEASE REMEMBER TO BRING YOUR OWN BEVERAGE AND OR YOUR PERSONAL WATER BOTTLE TO BE FILLED AT THE MANY WATER BOTTLE FILLERS THROUGHOUT THE BUILDING
Soups of the Day: Chicken Noodle / Chef's Choice
Entrée: Beef Japchae (Sweet Potato Glass Noodles) with Baby Spinach and Red Pepper - GF
Vegan and Gluten-Free: Mumbai Coconut Mashed Potato Bowl with Curried Roasted Chickpeas and Cauliflower topped with GF Crisps and Cilantro Mint Oil - VV/GF
Sandwich: House Roasted Turkey Breast, Muenster Cheese with Bacon Mayo and Romaine Lettuce on Texas Toast - No Bread No Bacon - please ask
Side: Roasted String Beans, Scallion, and Carrots - VV/GF
Side: Carrot Ginger Iceberg Lettuce Salad with Edamame - VV/GF
Daily Salad Bar Offerings: Tossed Green Salad, Assorted Dressings, Tuna Salad, Egg Salad, Hard-Boiled Eggs, Sliced Deli Meats, Diced Grilled Chicken Breast, Sliced Cheese, SunButter, Plain No-Fat Yogurt, Vegan No Nut Housemade Granola, Whole Fruits, Cut Fruits, Mini Bagels, Sliced White, Whole Wheat, and Gluten Free Breads, Cream Cheese, Butter, Smart Balance Buttery Spread, and Concord Grape Jelly
*MENU ITEM IDENTIFIER KEY *VEGAN - VV *VEGETARIAN - V *GLUTEN FREE - GF
PLEASE REMEMBER TO BRING YOUR OWN BEVERAGE AND OR YOUR PERSONAL WATER BOTTLE TO BE FILLED AT THE MANY WATER BOTTLE FILLERS THROUGHOUT THE BUILDING
Soup of the Day: Chicken Noodle / Chef's Choice
Entrée: Tacos - Salmon or Matamoros Ground Beef - GF / Choice of Toppings: - Lime Wedges / Queso Fresco / Pico de Gallo / Chipotle Crema / Nacho Cheese Sauce / Crema / Shredded Iceberg Lettuce / Cilantro / Pickled Red Onion / Avocado
Vegan/Gluten-Free: (NEW) Heirloom Tomato and Caper Salad with a Cannellini Bean Puree topped GF Crostini - VV/GF
Sandwich: Chef's Choice
Side: Yellow Rice / Pinto Beans with Chilies - VV/GF
Side: Cabbage Slaw with Chive, Cilantro, Lime, and Agave - VV/GF
Daily Salad Bar Offerings: Tossed Green Salad, Assorted Dressings, Tuna Salad, Egg Salad, Hard-Boiled Eggs, Sliced Deli Meats, Diced Grilled Chicken Breast, Sliced Cheese, SunButter, Plain No-Fat Yogurt, Vegan No Nut Housemade Granola, Whole Fruits, Cut Fruits, Mini Bagels, Sliced White, Whole Wheat, and Gluten Free Breads, Cream Cheese, Butter, Smart Balance Buttery Spread, and Concord Grape Jelly
*MENU ITEM IDENTIFIER KEY *VEGAN - VV *VEGETARIAN - V *GLUTEN FREE - GF
PLEASE REMEMBER TO BRING YOUR OWN BEVERAGE AND OR YOUR PERSONAL WATER BOTTLE TO BE FILLED AT THE MANY WATER BOTTLE FILLERS THROUGHOUT THE BUILDING
Sustainable Food Waste Practices
Our committed sustainability team of students, parents, faculty and staff is pleased to share that Packer is part of the Department of Sanitation’s Organics Collection program. Our food waste, and much of our lunchroom-container waste, is composted at McEnroe Farms in upstate New York.