Senior School Autumn Menu

Transcription

1 Week 1 Butternut squash and Bramley apple Vegetable and butterbean Classic Carrot and Coriander Creamed mushroom and sage Spiced courgette finished with cream Quorn Moussaka Chilli beef nachos with all the trimmings Topside of beef with Yorkshire puddings and watercress Creamy chicken pie topped with puff pastry Chip shop haddock goujons with roasted lemons, tartar sauce, pickled onions and gherkins Mediterranean vegetable and feta quiche Spiced five bean and spinach Sea salt and Rosemary roasted new potatoes Cumin Lemon sponge with lime frosting Portobello mushroom topped with local goats cheese and herb crumble Giant veggie sausage roll with mustard mash Mediterranean vegetable, red lentil and sweet potato pie Red pesto cream Bacon, mushroom and spinach Classic bolognaise Spiced rice Tortilla chips Corn on the cob Thyme roasted potatoes Savoy cabbage Creamed leeks Buttered Sweet potato mash Honeyed parsnips & suede Broccoli florets White and dark chocolate pot with compote Treacle sponge and custard Pineapple and apricot crumble with cinnamon cream Sticky barbecue tempeh in glazed brioche bap with coleslaw and Smoked chorizo and tomato Twice cooked sea salted chips Garden peas Baked beans Abbey winter berry trifle

2 Week 2 Classic minestrone Sweet pea & mint White onion & cheddar Creamed winter vegetables Sweet red pepper and basil Shitake & oyster mushrooms, red pepper & lentil bolognaise finished with parmesan The Abbey Combo A duo of ginger and chilli ribs and hickory glazed chicken thighs Norfolk roast turkey with pigs in blankets, Yorkshire Pudding and home-made gravy Traditional Shepherd s Pie with a mature cheddar cheese glaze Home breaded southern fried chicken fillets in a floured tortilla wrap with guacamole, salsa, sour cream and lettuce Grilled vegetable and halloumi roulade with a herb crust and tomato sauce A duo of ginger and chilli tempeh and hickory glazed Quorn fillet Wild mushroom, banana shallot and sage risotto with a pea puree Traditional Vegetable & potato pasty Classic carbonara Mushroom stroganoff Three cheese Spiced arrabiata Buttered spaghetti Sautéed kale Lemon scented Arctic roll Home-made seasoned wedges Corn on the cob Peas & green beans Fluffy roast potatoes Buttered savoy cabbage Seasonal vegetables Cheesy mash Sautéed courgettes and Banana and white chocolate flapjack Vanilla sponge with jam & dessicated coconut and custard Black forest gateaux pot Panko breaded Quorn fillet in a floured tortilla wrap with guacamole, salsa, sour cream and lettuce Creamy tarragon & whole grain mustard Skinny fries Roasted baby corn and peas Baked rice pudding with strawberry jam

3 Week 3 Leek and potato Curried sweet potato Ramen & noodle Curried red lentil & courgette Creamed broccoli and nutmeg Macaroni cheese and garlic bread Chicken Korma with yoghurt and coriander Lemon and thyme chicken leg with stuffing and gravy Lincolnshire sausages with natural pan juices Maple glazed pulled pork in a glazed bap with coleslaw and Giant onion bhaji or spiced samosa with raita and Jackfruit and vegetable curry Grilled vegetable and foui fougass with tomato fondu Quorn bolognaise Parmesan cream Chilli con carne Green beans Sugar snap peas Ratatouille Giant white chocolate cookie Lemon rice Bombay aloo Cumin broccoli Turmeric and fennel cauliflower Poppadum Herbed parmentier potatoes Buttered Braised red cabbage vegetable sausages with onion gravy Mushroom and paprika cream Bubble and squeak potato cake with cauliflower and broccoli cheese and butter pudding and custard Healthy exotic fruit pot with honey cream Chocolate and salted caramel cheesecake Sticky Quorn strips and sautéed vegetables in a glazed bap with coleslaw and Chicken and bacon cream Twice cooked chunky chips, peas and baked beans Pear and Elderflower crumble and custard

4 Senior School Autumn Salad Bar Menu Week 1 Everyday Salads cucumber, sliced Carb Simple New potatoes, mayonnaise and chives 5 bean and tomato Orecchiette pasta in spicy Neapolitan sauce with black olives Pearl Barley, red onion and mint Egg noodle, and hoisin Protein Meat (Grab and Go Pots) Sliced pork with a pineapple and coriander salsa Classic tuna nicoise Creamy chicken coronation Prawn cocktail Coca cola slow cooked lamb shoulder on wild rice Protein Veg Giant couscous with Egyptian falafel and raita Pitta bread, houmous, tzatziki and olives Feta, chickpea, spinach and red onion Kale and goats cheese frittata with an onion, cucumber and tomato Artichoke, marinated vegetable and smashed chickpea Composite Salad 1 Red cabbage, celeriac and kale slaw Spiced fennel, chicory hearts, red apple and lime dressing Carrot, tabbouleh and fettucsh tomatoes Celery, apple and toasted pumpkin seeds and soft herbs Thai buckwheat noodle Composite Salad 2 Carrot ribbons, chickpea and coriander Puy lentil, roasted beetroot and orange Chunky cucumber, chilli and feta Heirloom tomato, basil and aged olive oil Potato, chive and spring onion Additions

5 Senior School Autumn Salad Bar Menu Week 2 Everyday Salads cucumber, sliced Carb Simple Crushed new potatoes, tomatoes, spring onion in olive oil Butter bean, roasted Mediterranean vegetable in red pesto Fusilli pasta, sweetcorn and red onion Wild rice, lime and chilli Traditional potato Protein Meat (Grab and Go Pots) Protein Veg York ham, pineapple and Vegetable spring rolls with sweet chilli dipping sauce Shredded Chinese chicken on soy-soaked egg noodles Broccoli and red pepper frittata Mini lamb samosa on shredded cabbage and tzatziki Greek with feta Chicken Caesar Grilled halloumi, baby gem, tomato and olives Fennel and honey roasted salmon with Romaine lettuce, gherkin and pickled red onion Spiced potato samosa with mango chutney Composite Salad 1 Carrot, raisin, orange and pumpkin seed Pearl barley, ribbon courgette, basil and parmesan pesto Black quinoa, grated carrot and shallots Classic coleslaw Green bean, tomato, olive and feta Composite Salad 2 Additions Vegetable crudité with houmous, tzatziki and salsa Kos lettuce, garden peas and broad beans Baton vegetables, Chinese cabbage in a sweet and sour dressing Giant Israeli couscous with Mediterranean vegetables and roasted onions Couscous, preserve lemon, courgette and pomegranate