Welcome!
We welcome you to Juniata Valley School District Dining as our guest. While you are at Juniata Valley, we hope that you enjoy our services. We have created a restaurant atmosphere with a special flare of home.
Our goal is to please the various “tastes” of our students and guests. We have something for everyone because we believe in the importance of good food and healthy dining options. Great nutrition helps you to perform better academically and fosters a good outlook on life. We do our best to serve quality food and a diverse menu daily.
Our goal is to please the various “tastes” of our students and guests. We have something for everyone because we believe in the importance of good food and healthy dining options. Great nutrition helps you to perform better academically and fosters a good outlook on life. We do our best to serve quality food and a diverse menu daily.
NOW HIRING
Metz Culinary Management at Juniata Valley School District is now accepting applications for cafeteria substitute staff.
Contact Tammy Vinglas at 814.669.1108 for more details.
Metz Culinary Management at Juniata Valley School District is now accepting applications for cafeteria substitute staff.
Contact Tammy Vinglas at 814.669.1108 for more details.
District Menus
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To view our accessible menus by day, week, or month and easily access their nutritional information, allergens, and more please click on the SchoolCafe image to the right. Detailed instructions on how to access the site and view the menus are available here.
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USDA has announced that they will be issuing an extension of the SFSP and SSO Programs through June 30, 2022.
This means that all students meals, including breakfast and lunch, will be free throughout the district.
This means that all students meals, including breakfast and lunch, will be free throughout the district.
how to set up an account in schoolcafe
TO START:
1. Visit www.schoolcafe.com
2. Under "Need to Create and Account or Contact Us?"
3. Select your state: PA
4. Enter the name of your school district: DuBois Area School District. From there follow the instructions below.
REGISTRATION:
1. Select - "Create a new account"
2. Select - "I'm a Parent" and then select NEXT
3. Enter your name and contact information, and then select - NEXT
4. Create a user name and password you will easily remember, and confirm the password
5. Set up a security question and answer (in case you do forget your login credentials) and select NEXT
6. Read and accept the Terms & Conditions, and then select CREATE MY ACCOUNT
ADD STUDENT:
1. At the top of your dashboard select - ADD A STUDENT
2. Enter your student's information as requested
3. Select - SEARCH & VERIFY STUDENT
4. Verify the student found is accurate and select - ADD THIS STUDENT
1. Visit www.schoolcafe.com
2. Under "Need to Create and Account or Contact Us?"
3. Select your state: PA
4. Enter the name of your school district: DuBois Area School District. From there follow the instructions below.
REGISTRATION:
1. Select - "Create a new account"
2. Select - "I'm a Parent" and then select NEXT
3. Enter your name and contact information, and then select - NEXT
4. Create a user name and password you will easily remember, and confirm the password
5. Set up a security question and answer (in case you do forget your login credentials) and select NEXT
6. Read and accept the Terms & Conditions, and then select CREATE MY ACCOUNT
ADD STUDENT:
1. At the top of your dashboard select - ADD A STUDENT
2. Enter your student's information as requested
3. Select - SEARCH & VERIFY STUDENT
4. Verify the student found is accurate and select - ADD THIS STUDENT
WHY YOU SHOULD TAKE ADVANTAGE OF FREE SCHOOL MEALS BEING OFFERED
- It extends your food budget and saves you time on meal prepping.
- It's comforting and familiar to your kids to have meals at school.
- It's confidential and not just for low income families.
- The USDA is covering the cost of meals. You are not taking the meals away from someone who needs it more. They are for all students!
Contact Information:
Tammy Vinglas, General Manager for Metz Culinary Management at Juniata Valley School District
814.669.1108 | tvinglas@jvsd.org
Tammy Vinglas, General Manager for Metz Culinary Management at Juniata Valley School District
814.669.1108 | tvinglas@jvsd.org
Meals are provided through the National School Lunch Program. *Menu subject to change based on product availability. USDA is an equal opportunity provider and employer.
Meal prices
Breakfast - Free
2nd Breakfast - $1.60
Elementary Lunch - Free
Elementary 2nd Lunch - $3.40
Jr. High/Sr. High Lunch - Free
Jr. High/Sr. High 2nd Lunch - $3.50
2nd Breakfast - $1.60
Elementary Lunch - Free
Elementary 2nd Lunch - $3.40
Jr. High/Sr. High Lunch - Free
Jr. High/Sr. High 2nd Lunch - $3.50
FOOD SERVICE MEAL CHARGE POLICY & PROCEDURES
Free and Reduced Price Meal Program
Juniata Valley School District participates in the federal National School Lunch Program, which offers free or reduced price meals to qualifying families. Free and reduced price meal applications are available at any time during the school year from the Food Service office, the JVSD website (http://www.jvhornets.com), and the Commonwealth of Pennsylvania COMPASS web site (http://www.compass.state.pa.us). In addition, applications may be filed online in the district’s Skyward Student Access system.
Free and reduced price meal applications may be filed at any time during the school year if your financial situation changes. If you qualify for free or reduced price meals, please take advantage of the opportunity to provide nutritious meals for your child(ren).
Account Usage Guidelines
Meal Account Balance Guidelines
It is inappropriate for any JVSD Food Service customer (including employees of JVSD and their children or dependents) to overcharge and carry a negative balance in his/her meal account. In an effort to ensure the continued operation of the district’s food service program, the following procedures have been established regarding account balances.
If you have any questions regarding our meal services, please do not hesitate to contact the food service office at 814.669.9150, extension 4530.
Juniata Valley School District participates in the federal National School Lunch Program, which offers free or reduced price meals to qualifying families. Free and reduced price meal applications are available at any time during the school year from the Food Service office, the JVSD website (http://www.jvhornets.com), and the Commonwealth of Pennsylvania COMPASS web site (http://www.compass.state.pa.us). In addition, applications may be filed online in the district’s Skyward Student Access system.
Free and reduced price meal applications may be filed at any time during the school year if your financial situation changes. If you qualify for free or reduced price meals, please take advantage of the opportunity to provide nutritious meals for your child(ren).
Account Usage Guidelines
- Payments may be made at any time during the school year by cash, check or money order. Please use the envelopes provided for this purpose and be sure to write the student’s name, homeroom, date and amount paid on the outside of the envelope. Please make checks payable to Juniata Valley Food Service. Post-dated checks will not be held.
- Electronic payments may also be made to JVSD meal accounts through e~Funds for Schools (https://payments.efundsforschools.com/v3/districts/55716/). The e~Funds for Schools site may also be accessed from the district’s web page (www.jvhornets.com) and from the Skyward Student Access system.
- All students must memorize their meal account PIN. This number is unique to each student’s account and should not be shared with anyone.
- A student receiving free or reduced price meals must take the required number and type of meal components in order to qualify for this benefit. Students who do not take the required number and type of meal components will be charged a la carte prices, resulting in charges (and possible negative balances) to their accounts.
- If you would like to limit the type or amount of your child’s purchases, a written request containing the student’s name and your request must be submitted to the food service office.
Meal Account Balance Guidelines
It is inappropriate for any JVSD Food Service customer (including employees of JVSD and their children or dependents) to overcharge and carry a negative balance in his/her meal account. In an effort to ensure the continued operation of the district’s food service program, the following procedures have been established regarding account balances.
- When a meal account balance is less than $2.50, the cashier will inform the account holder that additional funds will need to be deposited into the account.
- When a meal account balance is $0.00 or less, the account holder will not be permitted to purchase any items other than a regular breakfast or lunch (reimbursable meal). This prohibition includes all items classified as a la carte purchases.
- When the balance of a meal account assigned to an elementary student falls to –$5.00, the parent or guardian will be notified by telephone of the negative account balance. A log containing the date, time, and person contacted will be maintained.
- When a meal account balance falls to –$10.00, a letter will be mailed to the parent or guardian of the account holder. No student will be denied a meal. However, when the –$10.00 threshold has been reached in the account of a high school student, the student will be offered an alternative meal that meets established nutrition requirements. Students with food allergies will continue to receive appropriate meals as addressed in their medical plans of care.
- Significant delinquency in payment may result in a meeting with the food service director, building principal, business manager, and/or superintendent of schools. Continued delinquency may result in action taken through the office of the Magisterial District Judge.
- Meal charges are cumulative from one year to the next throughout each student’s enrollment in the district.
- All unpaid meal charges must be paid in full before the student’s diploma will be issued upon graduation from Juniata Valley High School.
- If a student’s meal account has a positive balance upon graduation or withdrawal from the district, the balance may be transferred to the food service account of a family member upon the receipt of instructions from the parent or guardian.
- If a student’s meal account balance is greater than $5.00 upon separation from the district, the student’s parent or guardian will be contacted regarding the disposition of the unused funds. Refunds will be issued only for amounts greater than $5.00.
If you have any questions regarding our meal services, please do not hesitate to contact the food service office at 814.669.9150, extension 4530.
POLICY TO ACCOMMODATE STUDENTS WITH DISABILITIES
It is the goal of Juniata Valley School District to work collaboratively with families to ensure that children with disabilities have an equal opportunity to participate in and benefit from the National School Lunch Program (NSLP) and School Breakfast Program (SBP). Our focus will not be on attempting to determine if a medical or physical condition meets the definition of a disability; rather, our efforts will be geared toward providing a reasonable accommodation to meet the needs of the student. Circumstances are often different, and each situation will be evaluated on a case-by-case basis.
As a result of passage of the ADA Amendments Act, food service employees should be aware that most physical and mental impairments constitute a disability. Under the Act, the term “disability” includes:
The ADA definition of major life activities also encompasses “major bodily functions”, including (but not limited to): functions of the immune system; normal cell growth; and digestive, bowel, bladder, neurological, brain, respiratory, circulatory, endocrine, and reproductive functions. The definition of disability may include temporary disabilities, such as oral surgery, as well as a severe food allergy resulting in anaphylaxis. In addition, physical or mental impairments do NOT need to be life-threatening in order to constitute a disability.
Conversely, colds, the flu, a minor broken bone, general health concerns (such as a parent or guardian’s preference that a child eat a specific diet because they believe that doing so will be healthier for the child), personal preferences, and moral or religious convictions are not disabilities and do not require a modification. If possible, JVSD will attempt to make reasonable accommodations in these situations provided that the resulting meals meet the meal pattern requirements. JVSD will maintain documentation of the parent/guardian request when making menu modifications within the meal pattern requirements. USDA regulations require substitutions or modifications to the meal pattern or meal service for children whose disability restricts their diet, when supported by a written statement signed by a recognized medical authority (licensed physician, physician assistant, certified registered nurse practitioner, or dentist). A medical statement is required for meals that do not meet the SNP, CACFP or SFSP meal pattern requirements. The medical statement must include: 1) information about the participant’s physical or mental impairment that is sufficient to allow JVSD to understand how it restricts the participant’s diet; 2) an explanation of what must be done to accommodate the participant; and 3) the food or foods to be omitted and recommended alternatives, if appropriate. The participant’s diagnosis or terms ‘disability’/’disabled’ are not required. JVSD personnel cannot request medical records or charts, nor will we question whether an impairment ‘rises to the level of disability. We will seek clarification if instructions are inadequate or unclear.
Following is a brief synopsis of the two types of accommodations:
Medical Plan of Care
United States Department of Agriculture (USDA) regulations require substitutions or modifications to the meal pattern or meal service for children whose disability restricts their diet, when supported by a written statement signed by a recognized medical authority (licensed physician, physician assistant, certified registered nurse practitioner, or dentist). Any physical or mental impairment that substantially limits one or more major life activities or bodily functions is considered a disability. A physical or mental impairment does NOT have to be life-threatening or cause anaphylaxis in order to constitute a disability.
Request from Parents
SFAs may make food substitutions for individual children who do not have a medical statement on file. Such determinations are made on a case-by-case basis. In the absence of a medical statement, the request must be in writing by the parents. All accommodations must be made within USDA’s meal pattern requirements. Special dietary needs and requests related to general health concerns, personal preferences, and moral or religious convictions, are not disabilities and are optional for school food authorities to accommodate. Meal modifications for non-disability reasons are reimbursable provided that these meals adhere to Program regulations. SFAs opting to offer non-dairy fluid milk substitutes for non-disability reasons must ensure the substitute meets nutrient requirements at 7 CFR 210.10(d)(3).
As a result of passage of the ADA Amendments Act, food service employees should be aware that most physical and mental impairments constitute a disability. Under the Act, the term “disability” includes:
- A physical or mental impairment that substantially limits one or more major life activities of an individual (this includes, but is not limited to: caring for oneself, performing manual tasks, seeing, hearing, eating, sleeping, walking, standing, lifting, bending, speaking, breathing, learning, reading, concentrating, thinking, communicating, and working);
- A record of such an impairment; or
- Being regarded as having such an impairment
The ADA definition of major life activities also encompasses “major bodily functions”, including (but not limited to): functions of the immune system; normal cell growth; and digestive, bowel, bladder, neurological, brain, respiratory, circulatory, endocrine, and reproductive functions. The definition of disability may include temporary disabilities, such as oral surgery, as well as a severe food allergy resulting in anaphylaxis. In addition, physical or mental impairments do NOT need to be life-threatening in order to constitute a disability.
Conversely, colds, the flu, a minor broken bone, general health concerns (such as a parent or guardian’s preference that a child eat a specific diet because they believe that doing so will be healthier for the child), personal preferences, and moral or religious convictions are not disabilities and do not require a modification. If possible, JVSD will attempt to make reasonable accommodations in these situations provided that the resulting meals meet the meal pattern requirements. JVSD will maintain documentation of the parent/guardian request when making menu modifications within the meal pattern requirements. USDA regulations require substitutions or modifications to the meal pattern or meal service for children whose disability restricts their diet, when supported by a written statement signed by a recognized medical authority (licensed physician, physician assistant, certified registered nurse practitioner, or dentist). A medical statement is required for meals that do not meet the SNP, CACFP or SFSP meal pattern requirements. The medical statement must include: 1) information about the participant’s physical or mental impairment that is sufficient to allow JVSD to understand how it restricts the participant’s diet; 2) an explanation of what must be done to accommodate the participant; and 3) the food or foods to be omitted and recommended alternatives, if appropriate. The participant’s diagnosis or terms ‘disability’/’disabled’ are not required. JVSD personnel cannot request medical records or charts, nor will we question whether an impairment ‘rises to the level of disability. We will seek clarification if instructions are inadequate or unclear.
Following is a brief synopsis of the two types of accommodations:
Medical Plan of Care
United States Department of Agriculture (USDA) regulations require substitutions or modifications to the meal pattern or meal service for children whose disability restricts their diet, when supported by a written statement signed by a recognized medical authority (licensed physician, physician assistant, certified registered nurse practitioner, or dentist). Any physical or mental impairment that substantially limits one or more major life activities or bodily functions is considered a disability. A physical or mental impairment does NOT have to be life-threatening or cause anaphylaxis in order to constitute a disability.
Request from Parents
SFAs may make food substitutions for individual children who do not have a medical statement on file. Such determinations are made on a case-by-case basis. In the absence of a medical statement, the request must be in writing by the parents. All accommodations must be made within USDA’s meal pattern requirements. Special dietary needs and requests related to general health concerns, personal preferences, and moral or religious convictions, are not disabilities and are optional for school food authorities to accommodate. Meal modifications for non-disability reasons are reimbursable provided that these meals adhere to Program regulations. SFAs opting to offer non-dairy fluid milk substitutes for non-disability reasons must ensure the substitute meets nutrient requirements at 7 CFR 210.10(d)(3).
major food allergens
PARTIAL LIST OF NAMES:
EGGS
albumin, conalbumin, globulin, lecithin, livetin, lysozyme, meringue, ovalbumin, ovoglobulin, ovolactohydrolyzed proteins, ovomacroglogulin, ovomucin, ovomucoid, ovotranferin, ovovitellin, silico-albuminate, vitellin, yolk
FISH
anchovies, bass, catfish, caviar, cod, flounder, grouper, haddock, hake, herring, mahi mahi, perch, pike, pollack, salmon, scrod, sole, snapper, swordfish, tilapia, trout, tuna
MILK
butter, buttermilk, casein, caseinate, cheese, cream, curds, custard, diacetyl, ghee, lactose, sour cream, whey, yogurt
PEANUTS
arachis oil, beer nuts, ground nuts, mixed nuts, monkey nuts
SHELLFISH
barnacle, crab, crayfish, echinoderms, crustaceans, krill, lobster, prawns, sea urchin, shrimp
SOY
edamame, lecithin, miso, natto, shoyu, soya, soybean, soy protein, soy sauce, tamari, tempeh, textured vegetable protein, tofu
TREE NUTS
almond, beechnut, Brazil nut, bush nut, cashew, chestnut, filbert, ginko nut, hazelnut, lichee nut, macadamia nut, pecan pine nut, pistachio, shea nut, walnut
WHEAT
barley, durham, food starch, kamut, rye, spelt, triticale, wheat
GLUTEN ALLERGY
OTHER NAMES FOR GLUTEN:
Avena sativa (oats, which may be contaminated with gluten) Cycoldextrin
Dextrin
Fermented grain extract
Hordeum distichon (barley)
Hordeum vulgare (barley)
Hydrolysate (wheat)
Hyrolyzed malt extract
Hydrolyzed vegetable protein
Malodextrin Phytosphingosine extract (barley)
Amino peptide complex (barley)
Secale cereale (rye)
Triticum aestivum (wheat)
Triticum vulgare (wheat)
Tocopherol/vitamin E (may come from wheat)
Yeast extract
COMMON INGREDIENTS CONTAINING GLUTEN:
All-purpose flour
Durum
Semolina
Rye
Spelt
Bulgur
Couscous
Tritcale
Farina
Kamut
Breadcrumbs
Emmer
Einkorn
COMMON FOODS CONTAINING GLUTEN:
Bagels
Panko
Doughnuts
Danishes
Granola
Matzo
Crepes
Waffles
Pasta
Noodles
Ramen
Quick Breads
Hot Dogs
Processed Meats
Ice Cream Products
Salad Dressings
Beer/Ale
Candy
Canned Soups Soy Sauce
EGGS
albumin, conalbumin, globulin, lecithin, livetin, lysozyme, meringue, ovalbumin, ovoglobulin, ovolactohydrolyzed proteins, ovomacroglogulin, ovomucin, ovomucoid, ovotranferin, ovovitellin, silico-albuminate, vitellin, yolk
FISH
anchovies, bass, catfish, caviar, cod, flounder, grouper, haddock, hake, herring, mahi mahi, perch, pike, pollack, salmon, scrod, sole, snapper, swordfish, tilapia, trout, tuna
MILK
butter, buttermilk, casein, caseinate, cheese, cream, curds, custard, diacetyl, ghee, lactose, sour cream, whey, yogurt
PEANUTS
arachis oil, beer nuts, ground nuts, mixed nuts, monkey nuts
SHELLFISH
barnacle, crab, crayfish, echinoderms, crustaceans, krill, lobster, prawns, sea urchin, shrimp
SOY
edamame, lecithin, miso, natto, shoyu, soya, soybean, soy protein, soy sauce, tamari, tempeh, textured vegetable protein, tofu
TREE NUTS
almond, beechnut, Brazil nut, bush nut, cashew, chestnut, filbert, ginko nut, hazelnut, lichee nut, macadamia nut, pecan pine nut, pistachio, shea nut, walnut
WHEAT
barley, durham, food starch, kamut, rye, spelt, triticale, wheat
GLUTEN ALLERGY
OTHER NAMES FOR GLUTEN:
Avena sativa (oats, which may be contaminated with gluten) Cycoldextrin
Dextrin
Fermented grain extract
Hordeum distichon (barley)
Hordeum vulgare (barley)
Hydrolysate (wheat)
Hyrolyzed malt extract
Hydrolyzed vegetable protein
Malodextrin Phytosphingosine extract (barley)
Amino peptide complex (barley)
Secale cereale (rye)
Triticum aestivum (wheat)
Triticum vulgare (wheat)
Tocopherol/vitamin E (may come from wheat)
Yeast extract
COMMON INGREDIENTS CONTAINING GLUTEN:
All-purpose flour
Durum
Semolina
Rye
Spelt
Bulgur
Couscous
Tritcale
Farina
Kamut
Breadcrumbs
Emmer
Einkorn
COMMON FOODS CONTAINING GLUTEN:
Bagels
Panko
Doughnuts
Danishes
Granola
Matzo
Crepes
Waffles
Pasta
Noodles
Ramen
Quick Breads
Hot Dogs
Processed Meats
Ice Cream Products
Salad Dressings
Beer/Ale
Candy
Canned Soups Soy Sauce
The following district menus are not accessible. Accessible breakfast and lunch menus are available above on www.schoolcafe.com
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JR. / SR. HIGH SCHOOL
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Wellness & NutritionJuniata Valley School District cafeteria is meeting the strict federal nutrition standards for school meals and snacks, ensuring that they are healthy and well balanced and provide students all the nutrition they need to succeed at school. Now is a great time to encourage your child(ren) to choose school breakfast and lunch!
Through our Live Well Program, school meals offer students milk, fruits, vegetables, proteins and grains, and they must meet strict limits on saturated fat and portion size. School lunches also meet additional standards requiring:
ELEMENTARY NUTRITION CLASSES
GRADES 1 & 2 Fun With Food Groups - Identify the five food groups and give examples of food in each Mystery Box - Fruit and Veggies - Identify fruits and vegetables by sense of feel only. Students will place their hand inside the mystery box and attempt to identify the fruit or vegetable. GRADES 3 & 4 We Are What We Eat - Identify the five main food groups and name a variety of nutritious examples of food in each. Explain how MyPlate serves as a reminder for how to eat a healthier meal. Create and describe a healthy meal containing a food from each food group. Discuss the importance of physical activity as part of a healthy lifestyle. What's In Season - Discuss how different food items are available based on the time of the year. Show examples of foods that are available in the current seasons and their nutrient benefits. Discuss the benefits of eating foods in the growing season. The Science of Sometimes Foods - Identify foods that are high in solid fats and added sugars. Describe the benefits of limiting the consumption of solid fats and added sugars. Explain the concept of eating in moderation. Give examples of healthier food options to choose instead. GRADES 5 & 6 MyPlate, Myself - Identify the five food groups and name a variety of examples from each. Explain how MyPlate serves as a reminder to eat from all five food groups. Create and describe a healthy meal containing foods from each food group, including whole-grain options and a variety of vegetables. Know your Nutrients - Identify the six main nutrients and a variety of foods that contain them. Explain how nutrients help us grow and stay healthy. Apply knowledge of healthy foods and food groups to create a healthy meal or snack. Food Labels: What to Look For - Read, compare, and analyze nutrition facts labels to determine which snack is a healthier alternative. Identify ways to limit the consumption of solid facts, added sugars, and sodium. Summarize the benefits of limiting the consumption of solid fats, added sugars, and sodium. OTHER NUTRITIONAL LESSONS - ALL GRADES What is a Meal - Identify the 5 main food groups and use the food groups to build a healthy school lunch. This lesson works best with a space in order to do a relay race. The Importance of Breakfast - Discuss the importance of eating breakfast every day. Explain how breakfast helps fuel our bodies for school and physical activity. Use MyPlate to create a healthy breakfast. SECONARY NUTRITION EDUCATION CLASSES
Fuel Up with Breakfast - Students will recognize characteristics of a well-balanced breakfast, describe the importance of eating a healthy breakfast, and identify strategies to overcome barriers to eating breakfast. Healthy Snacking & Reading Nutrition Labels - Students will recognize the nutritional impact of snacking, name six healthy snacking tips, describe how portion size related to information on the food label, and use the food label to make healthier snack choices. Understanding Energy Balance - Students will discuss the relationship among energy intake, energy expenditure, and body weight; explain the importance of aiming for a healthy weight; identify health concerns related to sedentary lifestyles; and state at least two benefits of daily physical activity. MyPlate and the Dietary Guidelines - Students will select a healthy diet based on dietary guidelines and MyPlate; identify nutrient-dense foods and foods high in empty calories from solid fats and added sugars; explain the health risks associated with consuming a diet high in calories, SOFAS, and sodium; describe the importance of daily physical activity; and assess their current dietary and physical activity habits using MyPlate. Rethink Your Drink - Student will explain the importance of limiting added sugar, determine the amount of sugar in a beverage using its food label, compare the amount of sugar in various beverages, and identify beverages that are lower in added sugar. Sports Nutrition & Performance - Students will identify healthy food choices to enhance sports performance based on MyPlate, list principles of hydration for sports performance, explain the importance of per-meal timing and nutrient sources for sports performance. Fiber - Student will explain the importance of and sources of fiber in the diet, discuss the differences between whole grains and refined grains, read food labels to distinguish between whole grains and refined grains, state how much fiber they need daily, and explain the health consequences of not getting enough fiber. METZ CULINARY MANAGEMENT DIETITIAN CONTACT INFORMATION
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Meet Bok Choy Boy, our January Nutritious Friend, by clicking on the image.
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CateringOur extensive catering menu is perfect for all occasions. Whether you are in need of snacks, pre-game meals, or an extensive dinner, we are here to serve you. Call us at 814.669.1108 for more details.
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