1. Lunch Menu week 1 Monday Tuesday Wednesday Thursday Friday Saturday
Sunday – BRUNCH
Chefs soup of the day served with fresh homemade bread
Duo of Butchers Choice sausages or Quorn sausages with Red onion jus and cheesy creamed Potato
Baked Catch of the day with a herb crust
Steamed Broccoli
Green beans
Selection of salads
Banana cake with custard
Red Thai beef with poppadum’s & mango chutney chutney
Chickpea & butternut squash Chana masala
Roast Chicken with lemon & thyme sauce
Pilaf rice
Spinach & peas
Chocolate shortbread
Honey & mustard glazed loin of pork
Aubergine , tomato & Quorn Gratin
Pollock filet with honey roast fennel & a dill sauce
Roast Potatoes
Steamed carrots
Hispi cabbage
Apple & blackberry pie with custard
Beef & black bean chilli with avocado relish
Three cheese pasta bake with spinach & cherry tomatoes
Pork steaks braised in a BBQ sauce
Rice & peas
Sweetcorn
Lemon drizzle cake with a lemon cream
Battered catch of the day with lemon & tartare sauce
Broccoli, chickpea & haloumi quiche
Cajun spiced fish tacos
Mushy Peas
Baked beans
Chipped potatoes
Plum & ginger Crumble with Custard
Pork or Quorn Meat balls with a
With separate tomato sauce
Fettucine pasta
Garlic & herb slice
Corn cobs
Steamed broccoli
Bread & butter pudding with cream
Grilled Bacon
Cumberland sausages
Chicken goujons
Grilled mushrooms
Poached Smoked Haddock
Scrambled eggs
American fluffy pancakes with winter berries & maple syrup
Baked Beans
Hash browns
Black Pudding
Fresh fruit salad
Granola & Yoghurt bar
Creamy Porridge bar