Weekly Vegetarian Option – Our vegetarian option will satisfy the growing number of restricted diets and give an additional option to people looking for healthier alternatives. These recipes will come from our Smart Cuisine menu and be sure to please students and faculty alike.
Weekly Local or Organic Feature – As we learn more and more, we know what and where we eat from matters to us and the student’s parents. We are committed to using local and organic items and will be featuring them, so students and faculty will know where to look for what they want.
Stock Market Soup – Freshly prepared soup offered daily from October thru March
Garden Salad Bar Daily Offerings – We prepare freshly sliced hand selected vegetables everyday for our salad bar. Items include-Assorted lettuces, Tomatoes, Cucumbers, Carrots, Celery, Broccoli, Beets, Garbanzo Beans, Kidney Beans, Kalamata Olives, Shredded and Cubed Cheeses, Cottage Cheese, Hard Boiled Eggs, Assorted Seasonal Fruits, Assorted Composed Salads, along with a Variety of Dressing
Deli Bar – We proudly serve Boar’s Head deli meats, which are lower in sodium and have less preservatives. Daily Deli Items – Black Forrest Ham, Smoked Turkey Breast, Slice Roasted Chicken, Tuna Salad, and Chicken Salad. Toppings include. Fresh Cut Lettuce, Tomatoes, Onions, and Pickles, served along side American and Swiss Cheese. Peanut Butter and Jelly are available daily.
Beverage Offerings – We offer tea, lemonade, 2% milk, skim milk, and water everyday.
Southern Cares Program – Holy Spirit proudly participates in the Southern Cares program. The initiative is designed for organizations who are devoted to protecting the environment. We use disposable products that are biodegrade, compostable, and in some case made from renewable resources. We also work to responsibly source items locally when options are available and viable.
What We Eat Matters – We use foods straight from the source, our goal is to serve products that are free from artificial preservatives and additives. We accomplish this through using fresh vegetables every day and preparing scratch made recipes.
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