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La Salle Kitchen

October Lunch Menu

Mission Statement

In the La Salle kitchen, we recognize the great power and importance of food. The cafeteria is a gathering place where the breaking of bread together helps create community and comfort. We realize the important role we fill and take great care to honor our position as teachers of nutrition and creators of healthy and appealing meals.

Our dream is to be a kitchen that is known for its healthy menus and commitment to socially responsible practices. It is important to us to educate our students and staff about how their food choices impact the environment, community, and their own personal well-being.

We show our care in our operations by:

  • Cooking food from scratch; using fresh, local, seasonal ingredients.
  • Taking our role in the community seriously by making responsible purchasing decisions.
  • Serving great tasting, nutritious food - including vegetarian and wheat-free options.
  • Providing opportunities for all employees and volunteers to develop their potential and abilities in an encouraging, fair, and peaceful environment.
  • Use "stealth nutrition" to camouflage healthy choices in everyday food preparations and to encourage our students to choose healthy dishes through ease of access and appealing presentation.
  • To use USDA Dietary guidelines in our portioning and nutritional values.

Kitchen Principles

  • Menus are seasonal and regional; featuring ingredients that are local, sustainable and organic.
  • Healthy menu items are mainstream offerings.
  • Vegetarian options are plentiful at every meal.Salsas, sauces, stocks, and soups are made from scratch.
  • Cookies, muffins, and breads (when possible) are baked fresh daily.
  • Salad Bar features organic produce and made from scratch olive oil dressings.
  • Turkey breast and chicken are produced without the routine use of antibiotics.
  • Hamburgers are ground chuck, raised on vegetarian feed without antibiotics or hormones.
  • Milk is free of antibiotics and artificial Bovine Growth Hormone (BGH).
  • Soy milk and wheat-free options are available at all meals.
  • Trans fats are not used in our kitchen.
  • Wheat pasta and brown rice are regularly used in our menus.
  • Proper portion sizes are used to encourage healthful and balanced eating habits.


MealTime Online is the gateway to your student's "MealTime" school lunch account. You can make deposits into his/her MealTime Point of Sale account, or simply view the account activity. Click here for more information about how to sign up for MealTime. Visit to get started!

Kitchen Partners

La Salle's kitchen partners with various local businesses and farmers to bring high-quality, local food to our students. Click on the logos of our partners to view their website.

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