Meals at The Summit are mostly made from scratch and use recipes developed by The Summit’s chef and cooks. Summit dining services actively seek locally grown and organic products when available and affordable, shopping twice a week at a local farmers’ cooperative, local fresh produce markets and produce companies. We also harvest our own fresh produce from The Summit’s organic Garden for the Good!
Chef Josie Funk '80, a dietitian who graduated from Miami University and La Varenne Cooking School in Paris, is Food Service Manager.
Lower School Dining Hall
Plate lunches in the Lower School are included with tuition. Because the taste buds of young children are simplistic, the offerings at the Lower School Dining Hall are less complicated but encourage children to try new and nutritious choices.
We provide a lunch with five components: protein, grain, fruit, vegetable and milk and an occasional snack. Children can substitute various other entrées that are available daily. Vegetarian offerings are available daily as well as a seconds bar for students who need additional food.
Middle & Upper School: The Knight's Café in the Main Building
Students in the Middle and Upper Schools purchase food through PayPAMS, a cashless point-of-service system. The Knight's Café does not participate in the National School Lunch Program.
Daily breakfast is offered from 7:30 to 8:10 a.m. in The Knight's Café. The menu includes English muffin or croissant sandwiches with bacon or sausage, egg and cheese, assorted cereals and yogurts, fresh fruit, Nutrigrain bars, snack items, plain and whole wheat (high fiber) English muffins, assorted bagels, coffee, hot chocolate, milk, assorted juices and water.
Students can choose from a plate lunch, which includes a high quality entrée, fruit, vegetable, bread and milk, chocolate milk or spa water for $4.20 daily, or students may purchase à la carte options at stated prices.