Wellington College International Shanghai Lunch Set Menu 8/1/18-12/1/18

Transcription

1 Lunch Set Menu 8/1/18-12/1/18 Date Monday, 8 Jan Tuesday, 9 Jan Wednesday, 10 Jan Thursday, 11 Jan Friday, 12 Jan Tinfoil duck leg with tomato basil Mushroom risotto Braised stuffed meat ball Japanese curry fried udon pan-fry chicken Paella (Spanish style chicken & seafood rice) Beef goulash Snowpeas Sweet & sour fish with pineapple Stir-fry green bean Vegetable fried rice Mixed minced meat and vegetables dumplings or Vegetable dumplings Pork Marsala Baked cauliflower Baked potato with sour cream Orlean roast chicken Brussels sprouts carrot Potatoes Bibimbap (Korean stone pot rice with mixed vegetable and pork slice) Kimchi Fried beef kway teow (rice noodle) Baked dijon tilapia fillet French beans Butter rice Slow cooked pork with bbq sauce Japanese curry chicken Bok choy Korea soba noodle Chiken and mushroom pizza Margarita pizza Baked courgette Pan-fry fish fillet with lemon butter Ratatouille Mashed potato Tomato beef stew Cantonese green Minced pork with mushroom noodle Chicken cordon bleu Butter carrot Baked sweet potato Tofu & chickpea curry Courgette & potato patties quiche Mixed bean burger tomato sweet corn salsa Aubergine parmigiana Dessert Coconut pudding Banana cake Panna cotta Chocolate cookies Strawberry Swiss roll Chinese Soup Chinese yam & chicken Vegetable Tomato chicken Miso Meatballs mushroom Western Soup Bacon potato Creamy chicken wild rice French onion Sweet corn Mixed vegetable Chinese seaweed salad Potato salad Mince pork with glass noodle salad Bean curd salad Tomato pasta salad or fruit drink or fruit drink Red meat: 10% Vegetables: 40% Fish: 8% Starch: 24% White meat/lean protein: 15% Deep fried: 3%

2 Lunch Set Menu 15/1/18-19/1/18 Date Monday, 15 Jan Tuesday, 16 Jan Wednesday, 17 Jan Thursday, 18 Jan Friday, 19 Jan Slow cook beef pot Peas & carrots Tomato pasta Braised meatballs Pad Thai (shrimp) Lamb chawarma in pita bread Baked tomato Spanish potato tortilla with tomato sauce Slow cooked duck leg green bell pepper sauce & cauliflower Hainan chicken Bok Choy Chicken rice Chinese mixed noodle with pork chop Mediterranean lemon chicken Ratatouille Mushroom Risotto Teppanyaki tofu with chili sauce Swedish style meatballs Green bean carrot Mashed potato Sour picked with fish Braised green bean & Potato Roasted chicken leg with gravy Roasted potato Jingjiang pork slice Steamed bun Fish & chips Stir-fry beef with broccoli Braised wax gourd Vegetable fried rice Japanese oden Curry chicken noodle Tom yam noodle Rosemary & lemon chicken burger Baked tomato Sweet potato & chickpea cakes Fish fillet baked on potatoes and sweet bell pepper Vegetable spring roll with sweet sour sauce Italian breaded pork chops Cherry tomato & asparagus Herb roasted potato quesadillas Fries Dessert Cookie Chocolate brownie Coconut milk sago Blueberry Swiss roll Banana cake Chinese Soup Black mushroom with pork Tomato egg Tofu & mushroom Spinach egg Hot & sour Western Soup Creamy pumpkin Bacon cabbage Cheese broccoli chicken Borsch Italian vegetable Children's Menu Daily changing simplified choice; low on oil, strong flavoring and light for the stomach Potato & becon salad Sweet corn salad with basil sauce salad Noodle salad Mixed grill vegetable salad Red meat: 7% Vegetables: 42% Fish: 11% Starch: 23% White meat/lean protein: 12% Deep fried: 5%

3 Lunch Set Menu 22/1/18-26/1/18 Date Monday, 22 Jan Tuesday, 23 Jan Wednesday, 24 Jan Thursday, 25 Jan Friday, 26 Jan Deep-fry fish fillet with basil Sweet tomato salsa Baked potato Chicken mushroom stew Stir-Fry egg tomato Braised pork chop noodle Buffalo chicken Baked courgette Spaghetti tomato Teriyaki pork Vegetable fried rice Mixed minced meat and vegetables dumplings or Vegetable dumplings Duck confit Sweet pea, carrot Mushroom risotto Bibimbap (Korean stone pot rice with mixed vegetable and chicken) Kimchi Shanghai style fried noodle (fried noodle with pork & green vegetable) Roast pork with gravy French beans Potato mash Fish slice in tomato sauce Stir-fry cabbage, tofu, carrot Stri-fry beef with onion noodle Pan-fry fish fillet with lemon butter Ratatouille Mashed potato Stir-fry shrimp with egg Braised wax gourd Yangzhou fried rice Laksa Lamb kebabs with cucumber yogurt sauce Lebanese Tabbouleh salad Pita bread Salami pizza Mushrooms and sweet bell peppers pizza Snowpeas Lasagna Butter mushroom Chicken cordon bleu Butter carrot Baked sweet potato Broiled tilapia parmesan Confit tomato, asparagus Wild rice Vegetable lasagna Fallafel & mint sauce Spinach quiche Vegetable Roll Vegetable casserole Dessert Banana cake Red bean mousse Chocolate cake Coconut cake Cream puff Chinese Soup Miso Pork & seaweed West lake beef Chinese mushroom Tomato egg Western Soup Potato leek Basil tomato Minestrone Mixed vegetable e Couliflower Coleslaw Bean curd in soya sauce Cream pasta salad Potato salad Chickpea & mixed bean salad Red meat: 9% Vegetables: 43% Fish: 11% Starch: 25% White meat/lean protein: 12% Deep fried: 0%

4 Lunch Set Menu 29/1/18-2/2/18 Date Monday, 29 Jan Tuesday, 30 Jan Wednesday, 31 Jan Thursday, 1 Feb Friday, 2 Feb Chicken & mushroom ragout Wild rice Yuxiang pork slice Stir-fry green vegetable Tomato fish noodle Baked fusilli bolognese Butter broccoli Lamb with winter vegetable stew Cauliflower Nasi goreng rice Malaysian chicken Tomato, cucumber Chinese mixed noodle with pork chop Chicken parmigiana Sweet tomato salsa French fries Grilled pork loin with gravy Pea, carrot Roasted potato Five spice duck breast Stir-fry cabbage Chinese curry beef noodle Moroccan chicken Herb rosemary potato Beef ragout Tomato pasta Hainan chicken rice with Bok Choy Singapore fried noodle with chicken Minced pork moussaka style (baked layered aubergines and minced pork with tomato sauce) Cajun fish fillets tropical salsa Butter rice Braised meatballs Stir-fry mushroom with Soba noodle Pan-fry chicken breast Chicken cacciatore Baked courgettes and sweet bell peppers Tofu & black mushroom vegetable in chili soya Cauliflower & parmesan bake Black bean burritos, corn & pineapple salsa Chickpea & aubergine curry Stuffed baked peppers Dessert Blueberry muffin Brownie Apple tart Cheese cake Éclair Chinese Soup Chicken & corn Tomato egg drops Chinese glass noodle with bean curd Miso with seaweed & tofu Hot and sour Western Soup Cream mushroom Curried pumpkin Celery & apple Chicken & barley broth Tuscan tomato Black mushroom salad Cous cous with pumkin pure Cucumber Bean spout salad salad Red meat: 8% Vegetables: 42% Fish: 5% Starch: 24% White meat/lean protein: 16% Deep fried: 5%

5 Lunch Set Menu 5/2/18-9/2/18 Date Monday, 5 Feb Tuesday, 6 Feb Wednesday, 7 Feb Thursday, 8 Feb Friday, 9 Feb Mexican chicken fajita Sweet tomato salsa Swedish style meatballs Pea, corn, carrot Mash potato Beef stroganoff Sautéed spinach Traditional cottage pie & cauliflower Lamb masala Oyster beef with onion Sauteed Eight treasures sauce noodle Fish fillet slice with Chinese rice wine sauce Stir-fry cabbage, carrot, mushroom Mixed minced meat and vegetables dumplings or Vegetable dumplings Bibimbap (Korean stone pot rice with mixed vegetable and pork) Kimchi Stir-fried duck Chinese mushroom Cantonese green Chinese Special Japanese miso soba noodle Taiwanese beef noodle Chinese Special Tomato parmesan pork lasagna Butter broccoli Slow cooked duck breast, mushroom & asparagus risotto, wilted spinach Ham & mushroom pizza pizza cauliflower Greek lemon pork Roasted potato Snow peas Chicken cordon bleu Butter carrot Baked sweet potato Kun bao tofu Vegetable burger, tomato sweetcorn salsa Korean kimchi cake Falafels minted cucumber yogurt Chinese Special Dessert Cookie Chocolate brownie Coconut milk sago Blueberry Swiss roll Chinese Special Chinese Soup Chinese yam Fish & sour pickle Soup Pork with corn Tomato egg drops Chinese Special Western Soup Potato & leek Tomato & bell pepper Mushroom & thyme Mixed vegetable Chinese seaweed salad Potato Louts salad Bean curd salad Tomato pasta salad Red meat: 10% Vegetables: 42% Fish: 6% Starch: 25% White meat/lean protein: 12% Deep fried: 5%

6 Lunch Set Menu 26/2/18-2/3/18 Date Monday, 26 Feb Tuesday, 27 Feb Wednesday, 28 Feb Thursday, 1 Mar Friday, 2 Mar Duck confit Sweet pea, carrot Mushroom risotto Grilled pork cutlet, tarragon cream Brussel sprouts & carrot Jacket potato with bolognese sauce Snowpeas Slow roasted pork Green bean carrot Sweet potato roasted Fish & chips Baked tomato Hong shao pork (braised pork in soy sauce) Vegetables fried rice Teriyaki chicken Stir-fry green vegetable Thai fish cake, Thai sweet chili sauce Stir fried cabbage with basil Yangzhou fried rice Five spice duck breast Bok choy Minced Pork wrapped with bean curd in chicken stir-fry cabbage Braised beef flank noodle Kun bao chicken noodle Curry pork chop udon noodle Laksa Fried beef kway teow (rice noodle) Milanese chicken breast, chives potato Lasagna Butter mushroom Pork loin kebabs Tomato cucumber salad Pita bread Roasted fish fillet with tomato concassée Homemade tabouleh Baked courgettes Chicken shawarma in pita bread, yogurt sauce Dongbei style aubergine, potato, green pepper Vegetable quiche calzones Kong bao tofu Mushroom bean curd Dessert Coconut pudding Banana cake Green tea muffin Chocolate cookie Banana cake Chinese Soup Miso Chinese glass noodle with bean curd Xihu lake Chicken & corn chowder Duck taro Western Soup Ginger and carrot Beef goulash Minestrone Tomato & basil Roasted root veg Coleslaw Bean curd in soya sauce Chinese cucumber salad Cream pasta salad Bean curd salad Red meat: 8% Vegetables: 43% Fish: 10% Starch: 23% White meat/lean protein: 13% Deep fried: 3%