| WEEK 4
w/c 4.11.19 |
LUNCH |
DINNER |
SWEET
|
|
MONDAY
|
Beef cannelloni
Spinach & ricotta cannelloni Puy lentil & aubergine ragu with salsa verde (All served with garlic bread) |
Jerk chicken with pineapple salsa
Caribbean curried lamb Jackfruit pattie with pineapple salsa |
Steamed stem ginger & syrup sponge with custard |
|
TUESDAY
|
CARVERY DAY
|
Chunky chilli con carne
Mixed bean and bell pepper chilli Chef’s dish of the day
|
Warm fruit rocky with toffee sauce |
|
WEDNESDAY
|
FRENCH THEME DAY
|
Pork rib eye steak with peppercorn sauce
Beetroot & sweet potato risotto
Chef’s dish of the day |
Brioche bread & butter pudding with vanilla custard |
|
THURSDAY
|
Salt & chilli garlic pork belly slices with quick kimchi
Chicken choi mein Tofu & basil stir-fry |
FORMAL HALL | |
|
FRIDAY
|
Deep fried fish
Toasted brioche, mushroom fricassee, duck egg Grilled aubergine steak with braised beans |
Brazilian feijoada
Butterbean ratatouille Chef’s dish of the day |
Coffee & date pudding with coffee custard |
SATURDAY & SUNDAY – Brunch