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

March 26-29, April 23-27, May 28-June 1
Monday

Tuesday

Wednesday

Thursday

Friday

Weekend


Lunch




Mongolian Beef
Bell Pepper & Snow Pea Noodles
Steamed Edamame


Caprese Flatbread

Potato Arugula Salad


Breaded Chicken Tenders

Buttermilk Dill Dip

Quinoa salad


Il Forno Pasta

Baked Shell Pasta in tomato sauce
Steamed Brocoli
Garlic Toast


Roasted Turkey with Gravey
Garlic Mashed Potatoes
Spring Peas


Saturday

The servery is opened at 9:00 a.m. for a cold breakfast (cereals, fresh fruit, pastries & yogurt). Brunch is served at 11:00 a.m. and includes a variety of hot items, fresh fruit, yogurt, cereal, toast & juice.

Dinner: Honey Sriracha Salmon
Sauteed Spinach Jasmine Rice
Vegetarian Dumplings

Dinner



Crispy Maui chicken thighs

Steamed Corn

Pasta Salad







Grilled Sirloin Steak French Fries & Demi Glace
Spinach and red apple salad





Tuscan Seafood Stew
(cacciucco) Garlic Crostini
Green beans

Sticky Soy Pork Chops
Sesame Garlic
Baby Bok Choy
Sticky Rice

Poke Bowls

Sunday:

The servery is opened at 9:00 a.m. for a cold breakfast (cereals, fresh fruit, pastries & yogurt). Brunch is served at 11:00 a.m. and includes a variety of hot items, fresh fruit, yogurt, cereal, toast & juice.

Dinner: Curried Chicken
Pumpkin Curry Steamed Rice
Naan Bread
Roasted Cauliflower

Daily ALTERNATIVES


Gluten free noodles
Mongolian Chicken
Vegetarian Stir Fry

Loco Moco

Gluten/dairy free flatbreads

Baked Mushroom Wellington

Honey Garlic
Tofu
Halal option

Linguini al Pomodoro

Eggplant Parmesan

Feta Spinach Perogies

Rainbow Hummus Wraps

Tempura Shrimp



Week 2

April 2-6, May 7-11, June 11-15
Monday

Tuesday

Wednesday

Thursday

Friday

Weekend


Lunch




Breakfast for Lunch! Buttermilk Pancakes, Farm Fresh Berries, Maple Syrup
Scrambled Eggs with Cheddar
Babycake Potatoes



Cordon Bleu Chicken, Bacon Brussel sprouts
Parmesan Orzo

Glazed Salmon
Cauliflower Fried Rice
Greek Salad

Black Bean, Corn & Pepper Tostados/Fajitas
Avocado Salsa Verde
Sour Cream, Salsa Lettuce, Cheddar and tomato.

Penne Alfredo with Chicken and Spinach Focaccia
French Green Beans



Saturday

The servery is opened at 9:00 a.m. for a cold breakfast (cereals, fresh fruit, pastries & yogurt). Brunch is served at 11:00 a.m. and includes a variety of hot items, fresh fruit, yogurt, cereal, toast & juice.

Pizza Night!
Caesar Salad
Cheesy Garlic Bread




Dinner




Braised Pork Belly
Braised red cabbage
Zucchini Egg Noodles

Overnight Roasted BBQ Brisket
Brioche Sliders
Fennel Apple Slaw
Sweet Potato Taters


Rosemary Roasted Leg of Lamb
Rattatouille
Potato and Artichoke Al Forno





Chicken & mango stir fry
Thai Noodle Salad
Soy Glazed Carrots

Shrimp Pad Thai Beef Satays, Soy Butter Dip

Sunday:

The servery is opened at 9:00 a.m. for a cold breakfast (cereals, fresh fruit, pastries & yogurt). Brunch is served at 11:00 a.m. and includes a variety of hot items, fresh fruit, yogurt, cereal, toast & juice.

Lamb Vindaloo, Naan Bread, Chick Pea Curry, Vegetable Samosas


Daily ALTERNATIVES


Ginger Tofu and Rice Noodles

Pulled Beef Sliders

Spring Frittata with Asparagus and Leeks

Chicken Burger


Soy Strip Stir Fry

Spanakopita

Fajitas, Gluten Free Tortilla Wraps

Vegetable Spring Rolls, Sweet Chili Dip


Penne Primavera

Bok Choy Stir Fry



Week 3

April 9-13, May 21-25
Monday

Tuesday

Wednesday

Thursday

Friday

Weekend


Lunch




Mozzarella Ravioli, Marinara Sauce, Romaine Garden Greens


Cuban Sandwich
Avocado Black Bean Salad
Jersey Shore Fries




Chicken Wing Tossing Station, Crudites Platter, Ranch Dip, Rainbow Carrot Slaw

Grilled Flank Steak
Sweet Potato Mash
Roasted peppers & onions



Pork Carnitas
Tortillas
Pineapple Salsa Rice




Saturday
The servery is opened at 9:00 a.m. for a cold breakfast (cereals, fresh fruit, pastries & yogurt). Brunch is served at 11:00 a.m. and includes a variety of hot items, fresh fruit, yogurt, cereal, toast & juice.

Dinner:

Chicken Balls, Veggie Fried Rice, Eggrolls



Dinner




Grilled Octopus and Shrimp
Parsley Potatoes
Lemon Aioli


Sticky Hoisin Lettuce Wraps
Shitake Mushroom
Stir Fry Sticky Rice


Pasta Festival Eggplant Penne Arrabiatta
Smoked Salmon & Asparagus Linguini
Antipasto Plattr





Chili Cilantro Chicken
Baked Nacho Bar

Burger Bar
Customize with toppings
Onion Rings
Pickle Spears




Sunday

The servery is opened at 9:00 a.m. for a cold breakfast (cereals, fresh fruit, pastries & yogurt). Brunch is served at 11:00 a.m. and includes a variety of hot items, fresh fruit, yogurt, cereal, toast & juice.

Beef Souvlaki, Greek Roasted Potatoes, Tzatziki
Greek Salad


Daily ALTERNATIVES


Eggplant Parmesan
Gluten Free Pasta

Chicken Satays

Toasted Hummus and Grilled Veggie Flatbread

Kimchi Dumplings

Vegetarian Nuggets
Halal option

Chorizo Sausage Coins



Loaded Vegetable Spring Quiche

Maduro Plantains




Chicken Carnitos
Black Bean Taco

Chicken Burgers





Week 4

April 16-20, May 21-25
Monday

Tuesday

Wednesday

Thursday

Friday

Weekend


Lunch




Fusilli Pasta with Peas & Pecorino
Bread stick
Roasted Zucchini


Turkey Meatballs, Mashed potatoes
Heirloom Carrots



Sweet and Sour Pork, Shanghai Noodles, Sugar Snap Pea Stir Fry

Chicken Cacciatore, Garlicky Green Beans, Linguini Noodles Hamburgers, lettuce, tomato, pickles
French Fries
Rainbow Kale Salad


The servery is opened at 9:00 a.m. for a cold breakfast (cereals, fresh fruit, pastries & yogurt). Brunch is served at 11:00 a.m. and includes a variety of hot items, fresh fruit, yogurt, cereal, toast & juice.

Saturday: Ramon Noodle Bar

Dinner




Rotisserie Chicken Carving
Roasted Potatoes
Asparagus



Baja Fish Tacos
Chipotle Aioli Rice
Corn Avocado Salad

Foccacia


Moroccan Lamb Shank, Couscous, Chick pea tangine
Traditional Beef Lasagna, Caesar Salad Baguettes

Gulf Shrimp and Scallop Skewers, Steamed Rice, Mango Salad


The servery is opened at 9:00 a.m. for a cold breakfast (cereals, fresh fruit, pastries & yogurt). Brunch is served at 11:00 a.m. and includes a variety of hot items, fresh fruit, yogurt, cereal, toast & juice.

Sunday: Roasted pork, Pan Jus, Biscuits and Grilled Vegetables.


Daily ALTERNATIVES


Fire roasted Vegetable Sandwich

Cheesy Cauliflower

Falafels, tzatziki

Sesame Beef

Tofu & Snap Pea stir fry

Cavatappi with Spring Pea and Bacon

Parpardelle, Roasted Oyster Mushrooms & shaved Asiago

Arancini Rice Balls

Veggie Burgers, Gluten Free Bun

Popcorn Chicken



Week 5

April 23-27, May 28 to June 1
Monday

Tuesday

Wednesday

Thursday

Friday

Weekend


Lunch




Rosario's meatloaf

Mini red potatoes

Ruby red beets


Lemon Pepper Cod
Long Grain Rice
Steamed Cauliflower & Yellow Peppers



Reuben Baguette Sandwiches, Pickle Spears, Potato Salad

Bacon Gouda Mac 'N Cheese
Classic Baby Spinach Salad


Cheddar perogies, scallions, bacon & sour cream

House salad

The servery is opened at 9:00 a.m. for a cold breakfast (cereals, fresh fruit, pastries & yogurt). Brunch is served at 11:00 a.m. and includes a variety of hot items, fresh fruit, yogurt, cereal, toast & juice.

Saturday: Build your own Nacho Mountain
Pulled pork, ground beef, pulled chicken

Dinner




Ginger Beef Fried Rice Shitake and Bok Choy stir fry


Piri Piri Chicken
Bread Rolls, House Salad, Yukon Gold Potato coins


Eggplant Parmesan Grilled Vegetables




Singapore Noodles, Curried Chicken


White Wine Mussels
Jalapeno Chips
Cheese Focaccia



The servery is opened at 9:00 a.m. for a cold breakfast (cereals, fresh fruit, pastries & yogurt). Brunch is served at 11:00 a.m. and includes a variety of hot items, fresh fruit, yogurt, cereal, toast & juice.

Sunday: Turkey Dinner, Gravy, Mashed Potatoes and Seasonal Vegetables


Daily ALTERNATIVES


Veggie "meatloaf"

Chicken Satay
Spring Vegetable wraps

Pesto Penne



Grilled veggie sandwich
Halal Option

Chicken Cutlet

Garden Vegetable Chili

Coconut Shrimp, Mango Dip

Navy bean ragout

Baked Fusili


Dinner options may vary.


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.