Each month our menu is skillfully curated by our Head Chef Mark Pharis.

Working with Mark is David Bridges and Frankie Alexander, and behind the scenes, Rebecca Russell, our volunteer Registered Dietician. Together they ensure that all our meals are nutritious, delicious, and balanced. Mark, Frankie, and David make sure our commercial kitchen is kept in tip-top condition!

Our wonderful volunteers are at the front desk to greet you for lunch Tuesday through Friday between 11:30 and 12:30. Our suggested donation is $8 per lunch, with a $1 charge for ‘to go’ containers.

Lunch includes vegetables, side dish, salad bar, dessert, and coffee or tea.