Supper Menu week 3 Monday Tuesday Wednesday Thursday Friday Saturday Sunday Chefs soup of the day served with fresh homemade bread Homemade Cranberry Sausage roll topped with fennel seeds Bouillabaisse with crusty bread Ratatouille & lentil gratin Homemade potato wedges Panache of seasonal vegetables Selection of Salads Dorset apple cake with fresh whipped cream Beef & peppers in a hoisin, ginger & honey sauce sauce Macaroni cheese with toppings crispy bacon Scallions Basil Jalepenos Egg Noodles Bbroccoli carrots Flap jack with vanilla sauce Chicken & mushroom pie with individua puff pastry l lids Cheese & tomato quiche Pork & hoisin stir fry with rice Creamed potatoes Cauliflower Green beans Selection of salads Ice cream bar with topping Noodle bar Choice of Egg, Rice & Udon noodles Sweet & sour chicken Hoisin pulled pork Vegetable & black bean stir fry with Bok Choi Sweet chilli sauce Soy, ginger & honey dressing Warm Chocolate muffins with cream Rich Beef lasagne chipotle marinated chicken wings Vegetable & five bean cassoulet Garlic slices Jacket halves Peas Corn cobs Fresh fruit salad Chefs Soup of the Day Breads and Seeds Steak with Homemade onion Rings and Green peppercorn Sauce Artichoke and Blue cheese Stuffed Mushroom Steak Chips Belgium waffles with berry compote Roast loin of pork with spiced Pears Rich Pan Gravy Brie & tomato puff Roast Potatoes Cauliflower cheese Steamed Carrots and peas Apple crumble & custard