1. What’s for lunch ? 23rd May 2016 ‘
Monday
Tuesday
Wednesday
Thursday
Friday
Soup
Thai spiced beetroot and coconut V
Carrot, lentil and lemon zest
Chicken, orzo pasta , pea and mint broth
Cauliflower, almond and turmeric
Vegetable
Spanish
Corn
Bistro
American
Hot sandwich
Global
A light white fish, butter bean and saffron stew
Served with warm torn baguette
Corn beef hash
Served with a free range fried egg and baked beans
Tuna and sweet corn fritters Or
Cottage cheese ,spinach and nutmeg fritters
Served with a baby spinach and avocado salad and a herb sour cream
Fragrant chicken and
chorizo Jambalaya
Open beef sandwich topped with roasted onions and
stilton
Served with a watercress and candied walnut salad
Traditional
Cumberland sausage, sage and apple slice
Roasted pepper, caramelized onion and goats cheese slice
Served with new potatoes, buttered green beans and gravy
Chicken, wild mushroom and rocket penne pasta or
Four cheese tortellini pasta bake finished with mascarpone V
Served with toasted garlic bread
Roast loin of pork
Served with roast potatoes, seasonal vegetables and gravy
Shepherds pie with a potato rosti topping
Shepherdess pie with a sweet potato and leek topping
Served with glazed carrots and courgettes
Fresh catch of the day
With tartare sauce
Battered Quorn sausage
Served with chunky chips
and a choice of peas
Hot Pud
Cinnamon and dried fruit pinwheel served with vanilla pouring cream
Treacle and stem ginger sponge
Pear and chocolate crumble
Apple and raisin honey
glazed filo pie
Chef’s selection
Sweet pot
Mini doughnuts and cream
Strawberry and rosewater Pannacotta
Peanut butter and jelly cheesecake
Lemon curd mousse topped with a ginger nut crumb
Elderflower and summer
berry mint jelly
Cold Treat
Less than
Lemon drizzle cake
Coconut and glace cherry macaroons
Traditional jam and clotted cream scone
Dulce de leche with chocolate hazelnut glaze
If you have a specific allergy or dietary requirement ,please let us know