1. 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