Signature Meals by Chef Morris & Taher

May Lunch Menu

June Lunch Menu

2021-2022 School Food Pricing

Main Line Lunch Entrées are $5.80 for Lower, Middle and Upper School students. Additional Entrée options are available for Middle and Upper School students, which include the Grill Line, Sub Sandwich Line, and Pasta Bar.

All lunch choices include soup and salad/fruit bar, as well as two beverage choices of milk, juice or small water. (Parents pay a beverage fee at the beginning of the school year).

Alternatively, a Salad/Fruit Bar option is available to all students for $4.95. Middle and Upper School Students have the option of purchasing ala carte items.

2021 - 2022 PA Breakfast Prices
  • All Hot Breakfast:  $2.95
  • Assorted Bagel/Cream Cheese:  $1.75
  • Sweet Rolls/Muffin:  $1.75
  • Cup of Coffee:  $1.50
  • Breakfast Juice:  $0.80
  • Breakfast Milk:  $0.80
  • Hot Chocolate:  $2.00
  • Whole Fruit:  $0.60
  • Bowl Fruit Breakfast:  $1.25
  • Cold Cereal & Milk:  $1.25
  • Yogurt Cups:  $1.50
  • Breakfast Smoothie:  $3.00
  • Breakfast Bar/Granola:  $0.90
2021-2022 PA Lunch Prices
  • K-12 Entree:  $5.80
  • Salad Bar Ala Cart:  $4.95
  • Small Salad (Bowl):  $2.30
  • All 16/20 oz. Beverages:  $2.00
  • Baked Potato:  $2.25
  • Soup of the Day:  $1.80
  • Hamburger:  $2.65
  • Cheeseburger:  $2.95
  • Chicken Sandwich:  $2.95
  • Taher Pizza Slice:  $3.15
  • Bread Stick & Sauce:  $1.85
  • Onion Rings:  $2.50
  • French Fries:  $2.00
  • Homemade Cookie:  $1.35
  • Homemade Muffin:  $1.75
  • Rice Krispy Bar:  $1.90
  • Whole Fruit:  $0.75
  • Frozen Yogurt:  $2.00
  • Chips:  $1.15
  • Fresh Fruit Bowl:  $2.60
  • Extra Beverage (Milk, Water, Juice):  $0.80
  • Dessert Ala Cart:  $2.15
  • Chicken Wings:  $3.00
  • Ala Cart Items/Sides:  $1.40
  • Mozzarella Sticks:  $2.65
  • Pretzel & Cheese:  $1.35
  • Homemade Chili:  $2.55

About PA Chef Marshall Morris

“Chef Morris’s penchant for broadening [Providence] students’ palates harkens back to his childhood kitchen in Jamaica, where he learned simple stove and pan cooking from his mother. As one of 10 children, Morris understood early what it takes to cook for a crowd. Later, his interest in food took root when he studied agriculture in Jamaica.

After meeting his wife, Susan, Morris moved to Minnesota in 1984. He went from busboy to food server, eventually becoming the restaurant manager at the former Radisson University West Bank, Minneapolis. He went on to receive an associate’s degree in hotel and restaurant management at Normandale Community College, and became Providence’s head chef with Signature Dining, now Taher Inc., 14 years ago.

With a team of 15 employees, Morris feeds most of the school’s more than 800 students, as well as around 70 staff members. “That’s the tricky part,” Morris says of tending to the tastes of a wide audience. While the main menu is the same for all grade levels, the middle and high schoolers are offered a grill line and sandwich bar.”

– Meet Chef Marshall Morris, Plymouth Magazine