Nutrition at The Browning School

The Browning School has partnered with Cater To You as the food service provider to create daily meals that focus on optimal nutritional impact for the community. Meals are centered on  a wide variety of protein sources both animal and plant based, whole grains, legumes, dairy foods, healthy fats, and the freshest of fruits and vegetables.

Menus are developed monthly to reflect seasonal availability, holidays and the special needs of The Browning School community. The culinary team is led by our Chef Manager.

Cater to You takes careful measures not to prepare or serve meals that contain peanuts or tree nuts. Extensive allergy awareness training through third-party certifiers AllerTrain™ and ServSafe has been completed by all Chef Managers and Sous Chefs. In addition, all other CtY team members serving The Browning School community receive annual allergy awareness instruction as part of CtY’s Back-to-School training programming.

 Lunch Service Includes:

  • Freshly prepared soup

  • Featured daily entrée

  • Side dish of whole grain, legume, or starch

  • Seasonal vegetable side dish

  • Assorted fresh fruit options bananas, New York state apples, oranges

  • Local milk delivered from Battenkill Creamery, Salem, NY

  • Drink options also include freshly prepared in-house Aqua Fresca, naturally flavored water using the infusion of seasonal fruits or vegetable, New York state apple cider or chilled filtered water

  • A specialty dessert item once a week.

Our Salad Bar Program

Students and staff also have the option of creating their own salad from a selection of fresh seasonal offerings, which include: 

  • Greens: This may include Romaine, Boston, Greenleaf, Redleaf, Baby Spinach, Kale, Arugula, Mesclun, or Watercress. (On occasion, the salad greens will be substituted for a pre-made salad such as: Caesar Salad, Cobb Salad, Greek Salad, Chopped Salad, or a Citrus Ginger Salad).

  • Legumes: Garbanzo, Black, Navy and Kidney Beans

  • Plant and Animal Proteins: Hard-Boiled Eggs, Grilled Chicken Breast, Roasted Turkey Breast, Ham, Turkey, Salami, and various Grilled Tofus (Plain, BBQ, Teriyaki, or Buffalo)

  • Freshly sliced vegetables: Bell Peppers, Broccoli, Carrots, Cucumbers, Cauliflower, Corn, Tomato, Beets, Mushrooms, Brussels Sprouts, Shredded Cabbage, and more

  • Cheeses: Cottage Cheese, Mozzarella, Pepper Jack, Cheddar, Muenster, American, Provolone, and Swiss Cheese

  • Additional specialty toppings: Guacamole, Pico de Gallo, Hummus, Baba Ghanoush, Pita Chips, Croutons, Olives, and more

  • Housemade salad dressings: Balsamic Vinaigrette, Apple Cider Vinaigrette, CtY Chef’s Specialty Dressing

  • A Composed Protein Salad

  • A Composed Vegetable Salad

  • A Composed Whole Grain or Pasta Salad 

Our Deli Bar Program

Students and staff may also grab a premade sandwich or wrap or prepare their own from a selection of breads and toppings that include: 

  • Sliced Whole Wheat and White Breads

  • A rotating variety of deli meat selections: Applegate Turkey and Ham, Grilled Chicken

  • A rotating selection of Egg Salad or Tuna Salad

  • Lettuce and Tomato

  • Various roasted vegetables

  • Sliced Cheeses: Cheddar, Swiss, Muenster and Provolone

  • Fresh Pickles

  • Gluten-free Breads available upon request

  • Sunbutter (a spread made with sunflower seeds that is peanut- and nut-free

  • Jelly, Butter, Cream Cheese