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