“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 1 MonMarin Sun Farms Beef Stew with Cornbread and Honey Butter
TueWhole Wheat Grilled Cheese with Tomato Basil Soup
WedHerb Roasted Chicken with Mashed Potatoes and Sautéed Chard
ThuPenne Pasta with Marinara Sauce and Seasonal Roasted Vegetables
Fri Niman Ranch Pulled Pork Taco Salad with Brown Rice and Black Beans

WEEK 2 MonThin Crust Pesto Pizza with Spinach and Apple Salad
Tue“Breakfast Day”with Eggs, Cinnamon Toast, and Yogurt Fruit Salad
WedTeriyaki Chicken with Sesame Broccoli and Jasmine Rice
ThuBean and Cheese Burritos with Homemade Salsas
Fri Marin Sun Farm’s Burgers with Crispy Baked Oven Fries

WEEK 3 MonQuinoa Elbows “Mac and Cheese” with Honey Glazed Carrot Coins
TueDiestel Turkey Meatloaf with Mashed Potatoes and Broccoli
WedCorn Quesadillas with Smoky Pinto Beans and Homemade Salsas
ThuBBQ Chicken with Sweet Potato Fries and Dino Kale
Fri Marin Sun Farm’s Beef and Asian Vegetable Stir Fry with Brown Rice

WEEK 4 MonOven Baked “Fish and Chips” with Crispy Cabbage Carrot Slaw
TueCoconut Curry with Chickpeas and Vegetables over Brown Rice
WedNiman Ranch Hot Dogs with Tangy Baked Beans and Sweet Corn
ThuPasta Primavera with Seasonal Vegetables and Garlic Bread
FriTurkey Enchiladas with a Chopped Romaine, Avocado and Citrus Salad

Acre Real School Lunch - Frequently Asked Questions (FAQ)