| WEEK 4 w/c 4.2.18 |
LUNCH | DINNER | SWEET |
| MONDAY | Beef cannelloni
Gnocchi with sundried tomato & basil dressing Pepper & bean enchilada with salsa & sour cream |
Cod loin with charred chicory & Caesar dressing
Grilled brie & field mushroom crostini & onion rings Chef’s dish of the day |
Black cherry brioche pudding & cream |
| TUESDAY | CARVERY DAY | Breaded chicken with smoked cheese & chives
Butternut squash & roasted fennel lasagne Spicy bean cake & korma coleslaw & poppadum |
Spotted dick & custard |
| WEDNESDAY | EUROPEAN THEME DAY | Chicken chow mein with egg noodles
Beetroot & sweet potato risotto Chef’s dish of the day |
Rocky road sponge with white chocolate sauce |
| THURSDAY | Hunters chicken
Duck confit with hoisin sauce Falafel with flat bread & pea & mint guacamole |
FOUNDERS’ DINNER | |
| FRIDAY | Deep fried fish
Pasta carbonara Veggie spring roll, curry sauce & vegetable noodles |
Sweet & sour chicken Hong Kong style
Layered vegetable pancake Chef’s dish of the day |
Apple pie with star anise custard |
SATURDAY & SUNDAY – Brunch