Campus Life
Dining Services
A Top-Notch Culinary Experience
Our team of professional chefs provide
a culinary experience focusing on fresh quality
ingredients prepared in a health-conscious manner.
a culinary experience focusing on fresh quality
ingredients prepared in a health-conscious manner.
Our well thought out menus offer students and staff a well-balanced, healthy selection of items, supporting high performance athletes in a demanding academic environment.
We incorporate homestyle comfort food favorites with a splash of ethnic-focused themed menus and a touch of young adult favorites. To minimize the use of processed or manufactured ingredients we prepare the majority of our menu items from scratch ranging from soups, salads, entrees, sauces and desserts. Our menus change constantly on a rotating seasonal basis.
Some of our featured homemade items include our signature SMS Chili and weekly rotating freshly made soups during the winter months. Our very popular 40+ item salad bar includes hummus, pickled beets, scratch made pickles, baby bok choy kimchi, assorted ancient grains & legume salads, with many other fresh items every week. During Summer Camps we do a scaled down version with plenty of selections. "NEW" this year is the addition of offering a deli station where individuals can build their own sandwich!
All salad bar items are made in house with our own recipes! In addition, we include a wide variety of fresh vegetables, carbohydrates and proteins providing our athletes and staff with the fuel they need for nutrition, performance and recovery.
Fresh baked bread is frequently featured at dinner made with our own sourdough starter using better for you unbromated and unbleached flour. Home-made cookies and other scratch-made desserts top it off, balanced with plenty of fresh fruit. Whenever possible and based on seasonal availability ingredients are sourced from local and regional suppliers.
To address allergen concerns or restricted diets, we are most successful when working with students individually to meet their specific needs. We minimize many common allergy-related ingredients in our cooking automatically. Our menu offers many gluten free, dairy free, soy free, vegan and vegetarian options to the best of our ability and within what products are available.
We incorporate homestyle comfort food favorites with a splash of ethnic-focused themed menus and a touch of young adult favorites. To minimize the use of processed or manufactured ingredients we prepare the majority of our menu items from scratch ranging from soups, salads, entrees, sauces and desserts. Our menus change constantly on a rotating seasonal basis.
Some of our featured homemade items include our signature SMS Chili and weekly rotating freshly made soups during the winter months. Our very popular 40+ item salad bar includes hummus, pickled beets, scratch made pickles, baby bok choy kimchi, assorted ancient grains & legume salads, with many other fresh items every week. During Summer Camps we do a scaled down version with plenty of selections. "NEW" this year is the addition of offering a deli station where individuals can build their own sandwich!
All salad bar items are made in house with our own recipes! In addition, we include a wide variety of fresh vegetables, carbohydrates and proteins providing our athletes and staff with the fuel they need for nutrition, performance and recovery.
Fresh baked bread is frequently featured at dinner made with our own sourdough starter using better for you unbromated and unbleached flour. Home-made cookies and other scratch-made desserts top it off, balanced with plenty of fresh fruit. Whenever possible and based on seasonal availability ingredients are sourced from local and regional suppliers.
To address allergen concerns or restricted diets, we are most successful when working with students individually to meet their specific needs. We minimize many common allergy-related ingredients in our cooking automatically. Our menu offers many gluten free, dairy free, soy free, vegan and vegetarian options to the best of our ability and within what products are available.
We eliminate nuts and nut oils in our menu items and use healthier high linoleic oils in all of our recipes. To reduce and eliminate gluten, a favorite ingredient of ours to use is garbanzo bean flour & brown rice flour, which we use in many dishes. We also use natural plant-based thickeners such as tapioca starch, corn starch and potato flour for gravies, soups and sauces.
We carry a wide variety of gluten-free items that are available at each meal period. For those that have lactose related allergies, we carry oat milk, almond milk and lactose free regular milk as well as many other ingredients.
Should you have any questions please feel free to contact:
Michael Crane, mcrane@gosms.org
Food & Beverage Director or 802-856-1150
Menu's
Click on Menu Link below
to view and or print menu.
Menus run Saturday thru Friday.
Welcome Back!!!
Menu Week of September 7-13
**Important**
VT State Health Codes &
Dining Room Procedures
to view and or print menu.
Menus run Saturday thru Friday.
Welcome Back!!!
Menu Week of September 7-13
**Important**
VT State Health Codes &
Dining Room Procedures
Mealtimes
Q1 2024/2025 - September 6 - October 30
Hours for the first week are modified each day based on orientation and opening activities.
Monday through Friday
Breakfast 7:20-8:10
Lunch 11:20-12:50
Dinner 6:00 - 6:45
Weekends Saturday & Sunday
Breakfast 8:00 - 9:00 Continental
Brunch 11:00 - 12:30
Dinner 5:15 - 6:00
Hours for the first week are modified each day based on orientation and opening activities.
Monday through Friday
Breakfast 7:20-8:10
Lunch 11:20-12:50
Dinner 6:00 - 6:45
Weekends Saturday & Sunday
Breakfast 8:00 - 9:00 Continental
Brunch 11:00 - 12:30
Dinner 5:15 - 6:00
Stratton Mountain School
Stratton Mountain School is an independent boarding and day school that focuses on college preparatory academics and competitive winter sports. Located at the base of Stratton Mountain, SMS is accredited by the New England Association of Schools and Colleges and is a member of the National Association of Independent Schools.
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