Lunch Menu / week 3 Monday Tuesday Wednesday Thursday Friday Saturday Sunday – BRUNCH Chefs soup of the day served with homemade breads Pork steaks braised in a sweet & sour sauce Aubergine parmigiana Rich Beef Ragu pasta bake & garlic bread slice SteamedNew potatoes Peas & sweetcorn Selection of salads Bannana & ginger cake with custard Grilled Chicken skewers in a red Thai marinade Roasted butternut, chickpea & basil quiche Beef chow mien Braised rice Quick fried greens Steamed carrots Chocolate chip shortbread with cream Honey roast gammon with spiced apple compote Individual roast beetroot, spinach & goats cheese tarts Roast pollock with roast fennel & carrot with a lemon thyme sauce Roast Potatoes Gumps Peas & Carrots Bread & butter pudding with custard Piri piri chicken skewers with garlic & coriander naan Sweet potato & butternut tagine Moroccan Lamb tagine Herb Cous cous Hispi Cabbage Green beans Coconut Cake & Whipped Cream Chefs soup of the day served with homemade breads Battered catch of the day Honey roast pimento & butter bean risotto Salmon & pea fish cakes Mushy peas Garden peas Oven baked Potato wedges Cinammon rice pudding with berries & orange zest Chefs Soup of the Tagliatelle pasta with separate sauces Creamy chicken & sweetcorn Ratatouille Tomato & basil Herb focaccia bread Selection of Salads Apricot flapjack with vanilla sauce Grilled Bacon Cumberland sausages Chicken goujons Grilled mushrooms Poached Smoked Smoked haddock or grilled kippers Fried eggs Pain au chocolate Baked Beans Hash browns Black Pudding Fresh fruit salad Granola & Yoghurt bar Creamy Porridge bar