Dining

Our Director of Food Services, Charles Clarke, takes pride in providing nutritious and, whenever possible, local foods at each meal. Charles incorporates the honey and maple syrup we make on campus as well as produce from the school hoop house and garden into the menu. Vermont meats and cheeses are included in many meals, as well as produce from local farms.

During the week, students have a hot breakfast option, as well as a selection of cereals, breads, yogurt, and fruit. Lunch entrees vary from tacos to fresh salmon and there is always a salad bar available. For dinner, student favorites include pizza, a pasta bar, or stir fry.

At each meal, vegetarian and vegan options are available. If students have special dietary concerns or allergies, Charles provides entrees for them, often in a separate area of the kitchen from the main food bar. 

On their birthdays, students can order a special meal for themselves. In the past, birthday meals have been anything from sushi to burgers and fries. Additionally, students chose a dessert to share with everyone at lunch while we sing our own Rock Point version of Happy Birthday. 

Our dining hall is made up of cafe-style round tables, with 6 people or fewer at each table. This allows for a relaxed atmosphere during meals. Weekdays at lunch, students have assigned tables with a mix of students and staff. This is a great way to foster conversations, practice table manners, and get to know each other. Students and staff are not allowed to use technology at mealtime, encouraging us all to be present with each other. 

Weekend meals are cooked by Residential Educators and students together. Brunch is served at noon and students love helping to prepare pancakes, eggs, french toast and more. Residential Educators also take advantage of the outdoor kitchen and pizza oven when the weather is nice. Throughout the weekend, students and staff come up with meal options together and often share family favorites. 

Produce from the school garden