“I love it when I come in and it smells so good. And I have gotten very fond of the salad bar!” -Student, The Cathedral School of San Francisco “Our food rocks.” -Student, The Bay School of San Francisco “I think you are neat and tidy and do very good in the kitchen. I think it is the best cooking next to my mom’s.” -Student, The Cathedral School of San Francisco

What’s Cooking? Chicken Tenders do not have to be deep-fried.
Kids love ours, which are made from fresh,
hormone-free chicken roasted in the oven!

In many schools across America food is delivered to lunchrooms and reheated. In some cases the food comes straight from the deep fryers of fast food restaurants. For the Acre Real School Lunch we cook everything from scratch using only the best ingredients. Our friendly staff is present in the lunchroom at all meal times, to uphold our high standards and assure everyone’s satisfaction.

Britt Galler is our Executive Chef and the creator of our school lunch menus. She starts with the tastes kids like and applies a healthy approach to cooking. Her vegetarian quesadillas are made with organic vegetables and beans, unprocessed cheese and are baked, not fried. Equally as popular is Britt’s salad bar that is offered at every lunchtime meal. She keeps it filled with fresh-cut organic fruits and vegetables like beets, baby carrots, roasted peppers and jicama.

Acre Real School Lunch - 4 Week Sample MenuEvery day, along with our main entrée we offer a vegetarian option, a salad bar with abundant offerings, fresh soup, a seasonal organic fruit platter and/or desserts.

Salad BarAssorted vegetables and salad greens with dressing on the side is always available. In addition we offer a daily mixed salad. Some favorites are: Caesar with croutons, spinach with apples and walnuts, Italian salad with tomatoes and mozzarella, lettuce with citrus and avocado.

Fresh Soup Every day we prepare a vegetarian soup, as it provides an additional choice for vegetarians and is an excellent way to enhance nutrition. Some favorites are: split pea, corn chowder, Indian spinach, sweet potato coconut, potato leek, tomato basil, Mexican lentil, vegetable and rice and roasted butter nut squash.

WEEK 1MonNiman Ranch “Sloppy Joes” with shredded Cabbage Slaw
TueSpaghetti with Pesto Sauce and Roasted Vegetables
WedBBQ Chicken, BBQ Tofu and Baked Sweet Potatoes Fries
ThuQuesadillas with Avocado Salsa and Black Beans
Fri All Natural Burgers, Veggie Burgers and Hotdogs with Rustic Potato Salad

WEEK 2MonMacaroni and Cheese with Rosemary Breadcrumbs
Tue“Breakfast Day”: Scrambled Eggs, Sausage, Cinnamon Toast
WedDiestel Turkey and White Cheddar Sandwiches with all the fixin’s
ThuTeriyaki Drummettes, Sesame Broccoli and Jasmine Rice
Fri Focaccia Pizza with Grilled Seasonal Vegetables

WEEK 3MonBaked Three Cheese Rigatoni with Sautéed Chard
TueOven Fried Chicken with Rice and Sweet Corn
WedChili Bar with Cheddar Baked Potatoes
ThuFocaccia Pizza with Assorted Toppings
Fri Herb Roasted Chicken with crispy Oven Baked Potato Wedges

WEEK 4MonBaked Penne with Roasted Tomatoes and Mozzarella
TueHoney Mustard BBQ Chicken Sandwiches
WedFrench Bread Pizza with Assorted Toppings
ThuNiman Beef Stir-Fry and Vegetarian Asian Stir-fry with Brown Rice
FriGrilled Cheese Sandwiches with Tomato Soup

Acre Real School Lunch - Frequently Asked Questions (FAQ)