Dining at Westtown



The Dining Room is the heart of Westtown's campus. It's a place where I can talk with my friends and share ideas over delicious food.

Food made by Westtown team members, not outsourced.


All our faculty and staff at Westtown are referred to by "Teacher" and their first name, because all the adults here are teachers. Our dining staff exemplify this in how they interact with our students. They are not unknown contractors out of sight -- they are chefs engaged with our students. And that makes the food taste even better!

Westtown is Unique

  • Our mission is to deliver nourishment to our community in the most sustainable, inclusive and delicious way we can.
  • Interesting Fact: The Giant by N. C. Wyeth (1882 – 1945) has hung in the Dining Room of Westtown School since 1923, a memorial from members of the Westtown Class of 1910 to their deceased classmate, William Clothier Engle (1891 – 1916). Learn more

Sustainability

  • We source 37 percent of our food locally, which includes the hundreds of pounds of produce that make the trip of only a few hundred yards from the organic student farm to the Dining Room.
  • We weave nutritional education into our dining room and classrooms to help students develop an awareness and appreciation for the foods they eat.

Benefits

  • We cater to all of our community's special dietary needs with healthy, unprocessed foods.
  • We make 7,590 meals and provide 4,250 snacks every week for our students, faculty and staff.



Student Work Program

  • The Work Program, in accordance with Quaker values, affirms the goodness of service to others and the dignity of all work. It exposes students to a variety of working experiences, such as janitorial and kitchen jobs. Learn more





  • Tuesday - 25
    • Today's Menu

      BREAKFAST: DIY waffle station, eggs, syrup, potatoes, berries

      SNACK: lemon blueberry bars

      MIDDLE SCHOOL LUNCH: beef cheesesteak, chex mix

      LUNCH: beef cheesesteak, seitan 'cheesesteak', rice, chefs choice vegetable, plain pasta

      SALAD BAR SPECIAL: hummus

      LUNCH DIY: BBQ chicken, cheddar cheese, red onion on ciabatta roll

      DINNER: grilled chicken breast, shrimp, vegan alfredo, alfredo pasta, plain pasta, green zucchini

      DINNER DIY: rice stir fry w/ edamame

      DESSERT: chocolate pudding cups

Schedule

Weekdays

Breakfast: 7:15 -7:45 a.m.
Lunch: 12:26 - 1 :56 p.m.
Dinner: 5:45 - 6:45 p.m.

Weekends

Breakfast: 9 - 9:45 a.m.
Lunch: 12 - 12:45 p.m.
Dinner: 5:45 - 6:45 p.m.

  • Tue,25,02
    • Today's Menu

      BREAKFAST: DIY waffle station, eggs, syrup, potatoes, berries

      SNACK: lemon blueberry bars

      MIDDLE SCHOOL LUNCH: beef cheesesteak, chex mix

      LUNCH: beef cheesesteak, seitan 'cheesesteak', rice, chefs choice vegetable, plain pasta

      SALAD BAR SPECIAL: hummus

      LUNCH DIY: BBQ chicken, cheddar cheese, red onion on ciabatta roll

      DINNER: grilled chicken breast, shrimp, vegan alfredo, alfredo pasta, plain pasta, green zucchini

      DINNER DIY: rice stir fry w/ edamame

      DESSERT: chocolate pudding cups

    Wed,26,02
    • Today's Menu

      BREAKFAST: french toast, syrup, breakfast meat, eggs, potatoes

      SNACK: scones

      MIDDLE SCHOOL LUNCH: chicken sandwich, lettuce, tomato, chips

      LUNCH: breaded chicken sandwich, vegan 'chicken' sandwich, cheese, LTO, pickles, plain pasta, rice

      SALAD BAR SPECIAL: buffalo sauce, BBQ sauce, specialty salad

      LUNCH DIY: tuna salad wrap w cheese, tomato, onion

      DINNER: shepherds pie, vegan lentil shepherds pie, asparagus, biscuits, plain pasta

      DINNER DIY: chefs choice panini

      DESSERT: ice cream novelty

    Thu,27,02
    • Today's Menu

      BREAKFAST: crepe station, eggs, potatoes

      SNACK: cookies

      MIDDLE SCHOOL LUNCH: turkey tacos

      LUNCH: turkey tacos, black beans, taco toppings, brown rice, plain pasta

      SALAD BAR SPECIAL: cilantro, scallions, jalapenos

      LUNCH DIY: Italian hoagie on club roll

      DINNER: chicken piccata, veggie 'chicken' piccata, wild rice, vegetable of the day

      DINNER DIY: pasta, red sauce, shaved parm cheese

      DESSERT: lemon cake

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