Pickering College - Learning For Life. Creating The Future.
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What's on the Menu

Food is an important part of every student's day – and at Pickering College, we recognize that and take food seriously. We believe in nurturing healthy minds and healthy bodies, and this has informed our approach to the meals we serve. We believe that kids are happier at school and better able to learn when they have a balanced meal. We know variety is important as well as nutrition. Our menus are reviewed by a nutritionist and we serve homestyle-meals, with a focus on local, homemade and fun meal choices.

Week 1

September 3-9
October 8-14
November 12-18
December 17-22

Monday

Lunch

Penne Alfredo with Broccoli
Garlic Bread with Fresh Tomato and Basil Blend

Lunch Alternatives
*New* Vegan EnCounter

Gluten free noodles
Tomato sauce
Gluten free bread


Dinner

Grilled Steak
Roasted Potato
Vegetable Stir Fry

Dinner Alternatives

Grilled chicken breast

Tuesday

Lunch

Traditional Roast Beef
Roasted Red Potatoes
Pan Sauce
Fresh Green Peas

Lunch Alternatives
*New* Vegan EnCounter

Grilled Vegetables with Golden Jewel Grains

Halal Beef


Dinner

Steamed Bao Buns or Lettuce Wraps
Carrot and Zucchini Slaw
Hoisin Chicken
Rice Noodles

Dinner Alternatives

 Spring Rolls, sweet chili dip

Wednesday

Lunch

Flaxseed Crusted Chicken
Sweet & Sour Dip
Pea Tendril Salad
Rice

Lunch Alternatives
*New* Vegan EnCounter

Quinoa Protein bowl


Dinner

Yours to Build
Mac & Cheese
Bacon Crumble, Jalapeno, Cheese Curd, Tomato
Peas & Broccoli
Chef Salad

Dinner Alternatives

Beef Satays

Thursday

Lunch

Philly Steak Sandwich
Roasted Pepper & Onions
Deli Pickle Spears
Potato Salad

Lunch Alternatives
*New* Vegan EnCounter

Cabbage Rolls
Fresh Tomato Ragout


Dinner

Sticky Soy Pork Chops
Sesame Garlic
Baby Bok Choi
Steamed Rice

Dinner Alternatives

Miso Glazed Tilapia

Friday

Lunch

Margherita & Pepperoni Pizza
Caesar Salad

*Chef's Table Featuring Spaghetti Aglio E Olio* (Senior School Lunch)

Lunch Alternatives
*New* Vegan EnCounter

Gluten free and dairy free Pizza


Dinner

Poke Bowls:
Sushi Rice, Avocado, Scallions, Pickled Ginger, Ahi Tuna, Smoked Salmon

Dinner Alternatives

Tempura Shrimp

Weekend

Saturday

The Servery is opened at 9:00 a.m. for a cold breakfast offering cereals, fresh fruit, pastries & yogurt.

Brunch is served at 11:00 a.m. including a variety of hot items, fresh fruit, yogurt, cereal, toast and juice.

Dinner

Mini Beef Sliders
Poutinery
Crudites Platter


Sunday

The Servery is opened at 9:00 a.m. for a cold breakfast offering cereals, fresh fruit, pastries & yogurt.

Brunch is served at 11:00 a.m. including a variety of hot items, fresh fruit, yogurt, cereal, toast and juice.

Dinner

Traditional Turkey Dinner
Stuffing
Roasted Sweet Potato
Green Peas

Week 2

September 10-16
October 15-21
November 19-25

Monday

Lunch

Breakfast for Lunch
Whole Grain French Toast
Fresh Berrries
Scrambled Eggs with Cheddar
Babycake Potatoes

Lunch Alternatives
*New* Vegan EnCounter

Gluten free Pancakes
Fresh Berries


Dinner

Creamy Lasagna with Chicken & Mushrooms
Roasted Broccoli
Rosemary Focaccia Bread

Dinner Alternatives

Miami short ribs

Tuesday

Lunch

Szechuan Beef
Brown rice
Soy glazed Edamame & Julienned Carrots

Lunch Alternatives
*New* Vegan EnCounter

Soba Noodles with Tofu

Halal Beef


Dinner

Carnitas Barbacoa
Corn Tortillas
Pico de Gallo
Guacamole
Black Beans with Corn and Green Chilis

Dinner Alternatives

Beef Empanadas

Wednesday

Lunch

Chicken Dippers
Steamed New Potatoes
Honey Roasted Parsnips & Carrots

Lunch Alternatives
*New* Vegan EnCounter

Butternut Black Bean Chili

Halal Chicken
Gluten free chicken


Dinner

Rosemary Roasted Leg of Lamb
Ratatouille
Potato and Artichoke Al Forno

Dinner Alternatives

 Spanakopita

Thursday

Lunch

Turkey Dinner
Mashed Potatoes & Gravy
Roasted Acorn Squash
Cranberry Sauce

Lunch Alternatives
*New* Vegan EnCounter

Caramelized Onion & Sweet Potato Quesadillas


Dinner

Indian Curry 
Naan Bread
Tomato Cucumber Salad

Dinner Alternatives

Vegetable Samosas

Friday

Lunch

Baked Mac & Cheese
Bacon, Scallion & Cheddar Sides
Chef Salad

*Chef's Table* featuring Porchetta on a Bun (Senior School Lunch)

Lunch Alternatives
*New* Vegan EnCounter

Lentil Sloppy Joes with Creamy Polenta


Dinner

Korean Bibimbap Bowl
(beef, shiitake mushrooms, zucchini, kimchi, carrot, baby spinach, rice)

Dinner Alternatives

 Bok Choy Stir Fry

Weekend

Saturday

The Servery is opened at 9:00 a.m. for a cold breakfast offering cereals, fresh fruit, pastries & yogurt.

Brunch is served at 11:00 a.m. including a variety of hot items, fresh fruit, yogurt, cereal, toast and juice.

Dinner

Jamaican Jerk Beef
Plantain Chips
Rice and Bean Veggie Patties


Sunday

The Servery is opened at 9:00 a.m. for a cold breakfast offering cereals, fresh fruit, pastries & yogurt.

Brunch is served at 11:00 a.m. including a variety of hot items, fresh fruit, yogurt, cereal, toast and juice.

Dinner

Spaghetti Bolognaise
Garlic Breadsticks
Romaine Salad

Week 3

September 17-23
October 22-28
November 26-December 2

Monday

Lunch

Roasted Red Pepper Farfalle Pasta
Mini Meatballs
Romaine
Garden Greens

Lunch Alternatives
*New* Vegan EnCounter

Eggplant Parmesan
Gluten free Pasta


Dinner

Burger Bar!
Customize with toppings
Onion Rings
Pickle Spears
Lettuce Leaf

Dinner Alternatives

Rice and Mushroom Burger
Chicken Burgers

Tuesday

Lunch

Classic Grilled Cheese Sandwiches
Rainbow Kale Slaw
Kettle Chips

Lunch Alternatives
*New* Vegan EnCounter

Portobello Mushroom Caps with
Feta Cheese and Tomato


Dinner

Sticky Hoisin Beef
Lettuce Wraps
Shiitake Mushroom
Stirfry
Sticky Rice

Dinner Alternatives

Ground Turkey 
Kimchi Dumplings

Wednesday

Lunch

**By Demand**

Oven Baked Chicken Balls
Lo Mein Noodles
Stir Fry Vegetables

Lunch Alternatives
*New* Vegan EnCounter

Coconut Curry Vegetables


Dinner

Pasta Festival
Eggplant Penne Arrabiatta
Smoked Salmon & Asparagus Linguine
Antipasto Platter

Dinner Alternatives

Chorizo Sausage Coins

Thursday

Lunch

Salmon with Creamy Avocado Sauce
Brussel Sprouts
Long Grain Wild Rice

Lunch Alternatives
*New* Vegan EnCounter

Toasted Hummus and Grilled Veggie Flatbread

Halal Beef


Dinner

Shrimp Pad Thai
Beef Satays
Soy Butter Dip

Dinner Alternatives

Maduro Plantains

Friday

Lunch

Chicken Wings
Coleslaw
Sweet Potato Taters

*Chef's Table* featuring Bruschetta Festival (Senior School Lunch)

Lunch Alternatives
*New* Vegan EnCounter

Black Bean Chili with Paprika Yogurt and Zucchini

Halal Chicken


Dinner

Yours to Build Panini Bar 
French Fries
Deli Pickle Spears

Dinner Alternatives

Chicken Satays
Wow Dip

Weekend

Saturday

The Servery is opened at 9:00 a.m. for a cold breakfast offering cereals, fresh fruit, pastries & yogurt.

Brunch is served at 11:00 a.m. including a variety of hot items, fresh fruit, yogurt, cereal, toast and juice.

Dinner

Shrimp Po' Boy Sandwiches
Corn on the Cob


Sunday

The Servery is opened at 9:00 a.m. for a cold breakfast offering cereals, fresh fruit, pastries & yogurt.

Brunch is served at 11:00 a.m. including a variety of hot items, fresh fruit, yogurt, cereal, toast and juice.

Dinner

Beef Souvlaki
Greek Roasted Potatoes
Tzatziki
Greek Salad

Week 4

September 24-30
October 29 - November 4
December 3-9

Monday

Lunch

Cheese Manicotti
Grilled Vegetables 
Garlicky Breadsticks

Lunch Alternatives
*New* Vegan EnCounter

Fire Roasted Vegetable Sandwich


Dinner

Pork Chops
Grilled Zucchini and Peppers
Turmeric Rice Pilaf

Dinner Alternatives

Cheesy Cauliflower

Tuesday

Lunch

Turkey Meatballs
Mashed Potatoes 
Homemade Cornbread
Green Beans

Lunch Alternatives
*New* Vegan EnCounter

Thai Rice Bowl

Halal Chicken


Dinner

Grilled Beef Tips
Roasted Mushrooms
Barbecued Prawns

Dinner Alternatives

Herbed Couscous
Stuffed Eggplant

Wednesday

Lunch

Honey Garlic Pork 
Rice Noodles
Baby Bok Choy 
Stir Fry

Lunch Alternatives
*New* Vegan EnCounter

Tofu & Snap Pea Stirfry


Dinner

Beef Ossobuco
Risotto Milanese
Rapini and Pancetta

Dinner Alternatives

Arancini

Thursday

Lunch

Tuscan Style Chicken Breast
Parmesan Orzo
Roasted Zucchini

Lunch Alternatives
*New* Vegan EnCounter

Tomato Basil Frittata

Halal Chicken


Dinner

Grilled Lime Salmon
Mango Avocado Salad
Coconut Rice

Dinner Alternatives

Flank Steak

Friday

Lunch

Beef Brisket Sliders
Brioche Buns
Waffle Potatoes
Kowabunga Dip
Arugula Salad

*Chef's Table* featuring Local Apple Fritters (Senior School Lunch)

Lunch Alternatives
*New* Vegan EnCounter

Navy Bean Cassoulet


Dinner

Caprese Flat Bread
Chef's Salad

Dinner Alternatives

Popcorn Chicken

Weekend

Saturday

The Servery is opened at 9:00 a.m. for a cold breakfast offering cereals, fresh fruit, pastries & yogurt.

Brunch is served at 11:00 a.m. including a variety of hot items, fresh fruit, yogurt, cereal, toast and juice.

Dinner

Burgers - Blackened Fish or Crispy Chicken
Sriracha Mayonnaise
Pretzel Bun
Red Cabbage Slaw
French Fries


Sunday

The Servery is opened at 9:00 a.m. for a cold breakfast offering cereals, fresh fruit, pastries & yogurt.

Brunch is served at 11:00 a.m. including a variety of hot items, fresh fruit, yogurt, cereal, toast and juice.

Dinner

Fajitas - Chicken & Beef
Cilantro Rice
Sauteed Onion & Peppers

Week 5

October 1-7
November 5-11
December 10-16

Monday

Lunch

Cheddar Pierogis
Scallions, Bacon, Sour Cream
House Salad

Lunch Alternatives
*New* Vegan EnCounter

Navy Bean Ragout


Dinner

Pork Tenderloin Honey Balsamic
Potato Pancake
Braised Apple Cabbage

Dinner Alternatives

Chicken Satay

Tuesday

Lunch

Chicken Satays
Soba Noodles with Julienned Peppers & Carrots
Honey Sriracha Tofu

Lunch Alternatives
*New* Vegan EnCounter

Sweet Potato Quinoa Patties


Dinner

Chicken Adobo
Garlic Fried Rice
Lumpia Spring Rolls

Dinner Alternatives

Tofu Snap Pea Stir Fry

Wednesday

Lunch

Mini Fish Tacos
Pineapple Salsa
Avocado Salsa Verde
Rice

Lunch Alternatives
*New* Vegan EnCounter

Grilled Veggie Sandwich

Halal option


Dinner

Baked Hoisin Sriracha Basa
Steamed Broccoli
Mashed Potatoes

Dinner Alternatives

Meatballs

Thursday

Lunch

Traditional Turkey Dinner Roasted Turkey
Carved Ham
 Stuffing
Cranberry sauce
Mashed potatoes
Gravy

Lunch Alternatives
*New* Vegan EnCounter

Cod Fillet

Halal Chicken


Dinner

BBQ Ribs
Onion Rings
French Fries
House Salad

Dinner Alternatives

Mango Dip

Friday

Lunch

Hamburgers with lettuce, tomato & pickles
French Fries
Rainbow Kale Salad

*Chef's Table* features House-Cured Salmon (Senior School Lunch)

Lunch Alternatives
*New* Vegan EnCounter

Black Bean Burger


Dinner

Chef choice
Mussels
Jalapeno Chips
Cheese Focaccia

Dinner Alternatives

Baked Fusilli

Weekend

Saturday

The Servery is opened at 9:00 a.m. for a cold breakfast offering cereals, fresh fruit, pastries & yogurt.

Brunch is served at 11:00 a.m. including a variety of hot items, fresh fruit, yogurt, cereal, toast and juice.

Dinner

Build your own Nacho Mountain
Pulled Pork
Ground Beef
Pulled Chicken


Sunday

The Servery is opened at 9:00 a.m. for a cold breakfast offering cereals, fresh fruit, pastries & yogurt.

Brunch is served at 11:00 a.m. including a variety of hot items, fresh fruit, yogurt, cereal, toast and juice.

Dinner

Spaghetti Bolognaise
Baked Cauliflower
Cheesy Garlic Bread

Healthy mind; healthy body

As a Day and Boarding School we serve a lot of meals each year. During the school year our food services team provides breakfast, lunch and dinner Monday to Friday and brunch and dinner on Saturday and Sunday. Our food services team also cater many special events at the school and provide catering services for outside functions at the school. They create some extraordinary meals! There is a morning recess and after school tuck shop offered, which is the only additional cost.

Offering seasonal menus and choice

Our breakfast includes a variety of hot items, fresh fruit, yogurt, cereal, toast, juice, tea and coffee. Lunch has two hot meal choices, one of which is always a vegetarian option. Our hot meal options are accompanied by a fresh salad bar, sandwich bar and two homemade soup choices. Most of the time, we have family-style lunches where students and teachers sit together. Our senior students have two days a week where we serve a buffet lunch and the students do not have to sit in specific groups. Dinner also has hot meal options and is accompanied by a salad bar.

We recognize that children are more likely to eat nutritious food when it’s fun. That’s why we come up with creative approaches to serving food, such as creating restaurant style cultural-themed weekly family dinners for our boarding students. We promote eating mindfully and with gratitude by beginning our meals with grace and a moment of silence.

To ensure we are taking advantage of seasonal choices, and to increase variety, we create a five week menu in September that’s changed up for the winter in January, and again in the spring.

Locally farmed food

Local food tastes better because it is so fresh, leaves a much smaller environmental footprint, is safer because it has passed through fewer hands and time zones and supports the local economy. It also offers our students more nutrients since fresh produce loses valuable minerals and nutrients the longer it is in transit. Because of our focus on local food, not only do our menus change to reflect the seasons, but if possible we purchase from local suppliers first. For example, all of the dairy and egg products served on campus and over half of our produce are locally farmed.

Prepared from scratch

To make meals as nutritious as possible, we prepare many things from scratch and are very careful about how we cook our food. For example, due to the high sodium content in processed foods, we choose to make our own tomato sauce and pizza dough. Our homemade soups and sauces use our own vegetable, chicken or veal stock as a base. We offer vegetarian menus and accommodate students with allergies, diabetes or celiac disease. Our entire lunch menu is prepared by baking, grilling, steaming, poaching, braising or sautéing and our primary students have milk and a vegetable platter on their table every day.