1. Lunch Menu week 2 Monday Tuesday Wednesday Thursday Friday Saturday
Sunday BRUNCH
Chefs soup of the day served with fresh homemade bread
Roasted marinated tandoori chicken thigh with a mango salsa
Carrot, ginger & coriander Bhaji
Pork, chick pea & lentil casserole
Pilaf vegetable rice
Bang Bang Cauliflower
Green beans
Selection of salads
Rice pudding with berries & orange zest
Rich beef Bolognaise pasta bake
Garlic & herb roasted chicken escalope with a basil coulis
Tomato & aubergine Lasagne
Minted baby potatoes
Roasted beetroot, red onion & celeriac
Sticky toffee pudding with toffee sauce
Roast turkey breast with cranberry sauce & sage & onion stuffing
Spanish frittata
Roast Pollock fillet with a green chilli hash
Crispy Roast Potatoes
Carrot & swede puree
Savoy cabbage
Apple crumble & custard
Chicken , roast sweet potato & red onion pie with individual pastry lids
Mac & cheese
Bacon steaks with a pineapple & chilli salsa
Creamed potatoes
Steamed broccoli &
Carrots
Warm Cranberry Blondie & Cream
Battered catch of the day with lemon & tartare sauce
Winter root vegetable Wellington with apple & tomato chutney
Luxury golden breaded fish fingers
Peas & mushy peas
Chipped potatoes
Peach & cinnamon cobbler with custard
Chefs Soup of the Day served with fresh homemade bread
Spaghetti carbonara with Garlic sliced bread
Quorn & carrot bolognaise
Corn on the Cob
Grated parmesan
Selection of Salads
Chocolate muffins
Grilled Bacon
Cumberland sausages
Chicken goujons
Grilled mushrooms
Smoked haddock
Poached eggs
Baked croissant
Baked beans
Black Pudding
Hash browns
Fresh fruit salad
Granola & Yoghurt bar
Creamy Porridge bar