Menus & Nutrition

  • Menus are laboriously crafted to meet strict nutritional guidelines and, of course, to be tasty! We occasionally add or remove items but generally, our menu operates on a 3-week cycle. You can view menus and nutritional information sheets by clicking on them below. For information on allergies and special diets click here.

    Breakfast service is available at all locations. Please check your individual school for service times; breakfast is generally served 15-30 minutes before the bell.

    Offer Versus Serve-Components of a Complete Meal

    Watch this great You Tube video that explains the "offer versus serve" method.

    A lunch is made up of 5 basic food components: milk, meat or meat alternate, vegetable, fruit, and grain. Students must select at least 3 of these components for a complete meal (1 of which must be a vegetable or fruit). A breakfast is made up of 4 food items: milk, fruit/vegetable, 2 grains (or 1 grain and 1 meat/meat alternate). Students must select 3 of these items for a complete meal (1 of which must be a vegetable or fruit).

    Parents! Print this guide to review with your student about how to make good food choices for breakfast!

January Printable Menus

January Nutritional Data


  • The Food and Nutrition Services Program operates as a non-profit by balancing the budget through meal sales, á la carte sales, and State/Federal reimbursement; the program does not rely on the General Fund for support. Because á la carte items are not part of a USDA reimbursable meal, all these purchases must be paid in full at the time of sale either in cash or using funds on the student’s account.

    What exactly is á la carte?

    An á la carte item is any item sold that is not part of a first, complete meal (see “Offer Versus Serve” above the menus for the components that make a complete meal). All of the following items sold separately, as individual items, are considered á la carte:

    • Milk or Juice sold separately (a complete lunch includes a milk and/or juice, any additional milks or juices are extra)
    • A second serving of the main entrée, also called second entrée or super (for example a second slice of pizza)
    • An entrée sold by itself (entrée only) without the rest of the components that make a meal
    • An additional piece of fruit or vegetable serving

    To give students more options, we also offer a variety of snacks and drinks for purchase. The majority of these items are offered at the Middle and High School level but there are a few at our Meridian Park location. All of our á la carte snacks and drinks comply with USDA Smart Snack Regulations. To set limits to your student's á la carte purchases, log in to Family Access and follow these instructions

    A LA CARTE MENUS: Meridian Park -- Middle School -- High School

USDA Requirements

  • Our meals are planned to comply with the USDA standards for the National School Lunch and Breakfast Programs. Click the link to view the current standards document: USDA Nutrition Standards.

    Through the Healthy, Hunger-Free Kids Act of 2010, championed by the First Lady, Michelle Obama, and signed by President Obama, the USDA has made the most changes to the National School Lunch and Breakfast Programs in 15 years. The goal of these changes is to help prevent childhood obesity and lead to a healthier generation of children.

    Shoreline School District Food and Nutrition Services strives to develop and provide healthy and appetizing meals to our students. We are proud to meet or exceed USDA requirements.

Submit a Recipe

  • Have a favorite recipe that you would like to see offered for school lunch? Is there a special recipe from your culture that you would like to share with Nutrition Services? Now is your chance to submit a recipe! Recipes will be reviewed for affordability, acceptability, and production. Submit recipes to Nutrition Services with your name and contact information to Shoreline School District
, Attn: Food Services,18560 1st Ave NE
, Shoreline, WA 98155