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Daily Menu

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CVCS takes pride in providing staff and students with both nourishing and appetizing breakfast and lunch options, expertly crafted from fresh, high-quality ingredients by our dedicated full-time Executive Chef and his skilled culinary team. Students in grades 7 to 12 have the convenience of purchasing breakfast during their break time, while lunch is accessible to all grades through an easy "walk-up service" at the kitchen counter during designated lunch times. There's no need for pre-ordering, and we're more than happy to customize meals to accommodate any specific dietary requirements your child may have.

Hours of operation are from 7:30 am to 1:15 pm.

The Eagle's Kitchen strictly adheres to all local, state, and federal regulations, ensuring the highest food safety and quality standards. Our food permit has been recently upgraded to "full complex food prep," a change that more accurately represents our commitment to authentic, on-site cooking. This upgrade emphasizes our shift towards minimal reliance on restaurant partnerships, highlighting our dedication to preparing fresh, high-quality meals directly in our kitchen.

The Eagle's Kitchen offers restaurant-quality meals throughout the school day and at special events. Our dedicated culinary team crafts a diverse menu, featuring grill items, seasonal entrees, custom sandwiches, our famous orange chicken, protein-packed breakfast burritos, fresh salads, seasonal fruits, desserts, and a variety of drinks and snacks. We cater to every taste, including options like turkey burgers, super protein bowls, and yogurt parfaits. Special dietary needs are also met with gluten-free, dairy-free, vegetarian, and vegan options. We can personalize a meal for your child if they have special dietary needs. Gluten-free, dairy-free, soy-free, sugar-free, vegetarian, and vegan options are available with most meals. 

Menu At A Glance

Click on any menu item below for details. 

Note: all menu items are subject to change without notice due to product availability and distribution shortages.

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Meet the Staff

Bryan Baird

Bryan Baird

Executive Chef, Junior High Culinary Arts Teacher
Katie Finley

Katie Finley

Food Services Assistant
Luz Gonzalez

Luz Gonzalez

Food Services Assistant
Tina Lloyd

Tina Lloyd

Food Services Assistant
Vanessa Magee

Vanessa Magee

Kitchen Assistant