Dining Services
Cincinnati Country Day School partners with SAGE Dining Services, a premier provider of dining services and gourmet catering since 1990 to private schools, colleges, and corporations in the eastern United States, to prepare nutritious lunches for all students, faculty, and staff.
SAGE balances the competing interests in today’s students’ menu choices, where popular items and healthy fare are balanced to satisfy the interests of parents, students, faculty, and administrators.
Our Dining Terrace menu rotates on a 5 week cycle. The CCDS community is able to choose from the following daily selections:
- Salad Works - abundantly fresh salad bar featuring specialty salads daily as well as an overflowing fresh fruit station.
- Classic Cut Deli® - featuring a wide variety of meats and cheese along with tuna salad and smoked turkey daily.
- Stock Exchange - Our soup station provides two homemade soups from scratch, one being vegetarian.
- The Main Ingredient® – the hot entrée station includes two entrées, one vegetarian, a starch, and two fresh vegetables.
- Transit Fare® - to go foods, featuring pre-made wraps, packaged vegetables, and yogurt cups.
- Baltimore Baking Company – a wide variety of desserts and breads.
- Splashes - our extensive selection of beverages.
New this year is our Oriental Rice Bar.
We also feature our Monthly Nutritional Seasonings, which are geared to enhance the community's awareness of lesser known food items and even add to the knowledge of foods around us every day.
Educational Seasonings 2007-2008
- October - Gourd Rewards: Pumpkins, winter squash, summer squash, and more
- November - Our Sustainable Earth: Farming sustainability, the "100 mile diet," uses of pesticides in food production
- December - Ready, Set, Table! Formal table settings
- January - Rice in Action: Different rice varieties, cultivation methods, uses
- February - Sweet! Varying types of natural and artificial sweeteners
- March - A Taste of Italy: Regional and historical differences in local Italian cuisine
- April - The World of Cheese: Characteristics and production, methods of different types of cheeses, including goat, sheep, and cow's milk products
- May - Hot Summer? Cold Soup!
Dining Terrace Policies and Procedures
- Please bus your trays and disposables from your table when you are finished dining.
- Take only the food you plan to eat and please eat all the food you take.
- Please do not take food, utensils, dishes, cups, or trays from the Dining Terrace unless you plan to return them by the end of the day.
