Wellington College International Shanghai Lunch Set Menu 30/4/18-4/5/18

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1 Lunch Set Menu 30/4/18-4/5/18 Date Monday, 30 Apr Tuesday, 1 May Wednesday, 2 May Thursday, 3 May Friday, 4 May Rosemary & lemon chicken burger Sautéed sweet corn,carrot, green peas Tofu & black vegetable in chili soya Fish fillet baked on potatoes and sweet bell pepper Roasted chicken leg with gravy Herb roasted courgette,carrot,aubergine Rice Stir-fry rice with cabbage bell pepper and tofu Italian breaded s Cherry tomato & asparagus Spanish potato tortilla with tomato sauce Japanese oden Tom yam Shrimp & squid cake Braised green bean & Potato Jingjiang pork slice Stir-fry cabbage with black Steamed bun Stir-fry beef with broccoli Braised wax gourd Vegetable fried rice Dessert Cookie Blueberry Swiss roll Banana cake Black with pork Spinach egg Hot & sour Western Soup Cheese broccoli chicken Borsch Italian vegetable Children's Menu Daily changing simplified choice; low on oil, strong flavoring and light for the stomach Pasta with basil sauce salad Noodle salad Mixed grill vegetable salad Red meat: 7% Vegetables: 42% Fish: 14% Starch: 21% White meat/lean protein: 11% Deep fried: 5%

2 Lunch Set Menu 7/5/18-11/5/18 Date Monday, 7 May Tuesday, 8 May Wednesday, 9 May Thursday, 10 May Friday, 11 May Lamb kebabs with cucumber yogurt sauce Lebanese Tabbouleh salad Pita bread Buffalo chicken Baked courgette with bell pepper Tomato pasta Salami pizza Mushrooms and sweet bell peppers pizza Snowpeas sweet corn Deep-fry fish fillet with basil Sweet tomato salsa Baked potato Lasagna Roasted courgette with Slow cook duck breast with tomato onion Sautéed spinach Mushroom risotto Chicken cordon bleu & cauliflower Baked sweet potato Roast pork with gravy Grilled french beans with carrot Home made meatloaf Confit tomato, asparagus Pan-fry fish fillet with lemon butter Vegetable lasagna Courgette patties Pad Thai with tofu quiche Tofu parmigiana Chive mixed with braised bean curd and black (vegetarian) Stir-fry shrimp with egg Garlic fied aubergine Yangzhou fried rice Laksa Shanghai style fried (fried with pork & green vegetable) Bibimbap (Korean stone pot Kunbao chicken rice with mixed vegetable Stir-fry cabbage, carrot and and chicken) bean curd Kimchi Mixed minced meat and vegetables dumplings or Vegetable dumplings Stir-fry beef with leek and onion Sauteed Chinese green Braised Hainan chicken rice with Dessert Coconut milk sago Chocolate cookies Panna cotta Banana cake Strawberry Swiss roll Chinese yam & chicken Vegetable Tomato chicken Miso Meatballs Western Soup Bacon potato Creamy chicken wild rice French onion Sweet corn Mixed vegetable Potato salad with bacon Coleslaw Mince pork with glass salad Bean curd salad Tomato pasta salad Red meat: 9% Vegetables: 43% Fish: 11% Starch: 23% White meat/lean protein: 12% Deep fried: 2%

3 Lunch Set Menu 14/5/18-18/5/18 Date Monday, 14 May Tuesday, 15 May Wednesday, 16 May Thursday, 17 May Friday, 18 May Italian breaded s Cherry tomato & asparagus Meat ball pizza pizza Roasted mediteranian vegetable Spaghetti bolognese Honey glazed ham carrot Chicken cacciatore with caesar salad warps Glazed duck terrine Courgette carrot Cajun fish fillets French bean carrot Rice Baked courgette with pepper Beef ragout Grill mixed vegetable Tomato pasta Dongbei style aubergine, potato, green pepper Vegetable quiche calzones Kong bao tofu Mushroom bean curd Curry chicken fried udon Eight delicacies in hot sauce Pad Thai (shrimp) Korea soba (chicken) Braised beef with redish Squid & fish cake with sweet Nasi goreng rice sour sauce Malaysian chicken Stir-fry cabbage with tofu Tomato, cucumber Yangzhou fried rice Teriyaki chicken Stir-fry louts Braised meatballs Stir-fry with Chinese green Dessert Coconut pudding Banana cake Green tea cake Chocolate cookie Lemon cake Miso Chinese glass with bean curd Xihu lake Chicken & corn chowder Duck taro Western Soup Ginger and carrot Beef goulash Minestrone Tomato & basil Roasted root veg Black salad Cous cous with pumkin pure Cucumber Bean spout salad Pasta salad Red meat: 8% Vegetables: 43% Fish: 10% Starch: 23% White meat/lean protein: 13% Deep fried: 4%

4 Lunch Set Menu 21/5/18-25/5/18 Date Monday, 21 May Tuesday, 22 May Wednesday, 23 May Thursday, 24 May Friday, 25 May Pork loin kebabs Tomato cucumber salad Pita bread BBQ chicken drumsticks Sautéed sweet corn,carrot Rosemary & lemon chicken burger Grilled pork loin with gravy Pea, corn, carrot Meat ball pizza pizza cauliflower Beef stroganoff Sautéed spinach Pasta Chicken cordon bleu Herb roasted courgette,carrot,aubergine Baked potato Traditional cottage pie & cauliflower Tomato parmesan pork lasagna Lamb masala Courgette carrot Tofu & black vegetable in chili soya Cauliflower & parmesan bake Black bean burritos, corn & pineapple salsa Macaroni baked with cheese & Couliflower Pad Thai with tofu Eight treasures sauce Oyster beef with onion Sauteed Chinese green Mixed minced meat and vegetables dumplings or Vegetable dumplings Deep-fry fish dice with tomato sauce Stir-fry cabbage, carrot, Chive mixed with braised bean curd and black (vegetarian) Bibimbap (Korean stone pot rice with mixed vegetable and pork) Kimchi Taiwanese beef Stir-fried duck with chinese Cantonese green Hainan chicken rice with Dessert Blueberry muffin Brownie Apple tart Cheese cake Panna cotta Chicken & corn Tomato egg drops Chinese glass with bean curd Miso with seaweed & tofu Hot and sour Western Soup Cream Curried pumpkin Celery & apple Chicken & barley broth Tuscan tomato Chinese seaweed salad Potato Louts salad Bean curd salad Tomato pasta salad Red meat: 11% Vegetables: 40% Fish: 6% Starch: 25% White meat/lean protein: 13% Deep fried: 5%

5 Lunch Set Menu 28/5/18-1/6/18 Date Monday, 28 May Tuesday, 29 May Wednesday, 30 May Thursday, 31 May Friday, 1 June Baked puff pastry with fish Lasagna bell pepper Greek pork steak Baked cauliflower Milanese chicken breast Chicken shawarma in pita bread, yogurt sauce Arabic tomato, cucumber, parsley salad Pan-fry duck breast Sweet pea, carrot, corn Mushroom risotto Baked courgette with pepper Roasted chicken drumsticks with gravy sauce Baked courgette with sweet pepper Beef stew Sautéed Green bean carrot Kun bao tofu Vegetable burger, tomato sweetcorn salsa Korean kimchi cake Falafel in pita bread with basil yogurt sauce Stir-fry rice with cabbage bell pepper and tofu kun bao chicken Laksa Korea soba (chicken) Japanese ramen with tempura vegetable and squid & fish cake Miso udon with slow cook pork Hong shao pork with tofu (braised pork in soy sauce) Garlic fried aubergine Vegetables fried rice Teriyaki chicken Stir-fry green vegetable with Fish finger with sweet sour sauce Stir-fry cabbage with black Vegetable fried rice Minced Pork wrapped with bean curd in chicken stir-fry cabbage Stir-fry beef and onion with black pepper sauce Sweet sour louts Dessert Cookie Chocolate brownie Coconut milk sago Blueberry Swiss roll Banana bread Chinese yam Fish & sour pickle Soup Pork with corn Tomato egg drops Cabbage and meatball Western Soup Potato & leek Tomato & bell pepper Mushroom & thyme Mixed vegetable Coleslaw Bean curd in soya sauce Chinese cucumber salad Cream pasta salad Bean curd salad Red meat: 10% Vegetables: 42% Fish: 10% Starch: 21% White meat/lean protein: 13% Deep fried: 4%

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