“Looking out the window trying to think of a name…
winter was ending, daffodils breaking through, children, sunshine, thoughts of butterflies…
Illinois state insect, super pollinator, resilient yet so fragile, transient, transformative…Monarch.”
— Chef Owner, Christine Lee
We Fly Higher
Possessing distinctive wing patterns and having the ability to fly higher than other butterflies —
this is what distinguishes the Monarch.
With a never-ending pursuit for higher standards and rigorous nutritional education, we have emerged as an incomparable option for school food service, aligning ourselves with the five principles of our mission, below.
Scratch-Made
Almost all of our food items are made in-house. Our scratch-cooked menus ensure that no added chemicals or preservatives are introduced to our offerings, and that students enjoy as many whole foods as possible.
Local & Sustainable
We seek and procure from exceptional ingredient suppliers, growers, and producers. We support biodiversity, land stewardship and environmental responsibility through local, quality selective ingredient sourcing and purchasing. We continuously look for organic, regenerative, and responsibly grown/raised dairy, meats and produce from local farmers and distributors.
Culinary Variety
We incorporate rich food styles & techniques from around the world to delight the palates of the students we serve. Our menus are designed to support the highest levels of nutrient integrity and density, while exciting both the adventurous and more conservative palates.
Operational Excellence
We constantly strive for the greatest operational excellence through sustainable practices in every aspect of what we do - be it through rigorous food handling standards, sanitation and waste management, or customer service standards.
Dietary Restrictions
Our menus include vegan, dairy-free, and gluten-free hot lunch options. Special menu items are marked (V) Vegetarian, (VG) Vegan, (GF) Gluten-Free, (DF) Dairy-Free, etc.
