WEEK BEGINNING 24th September 2018 BREAKFAST MON TUES WED THURS FRI
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- Allyson Hunt
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1 RESTAURANT MENU
2 WEEK BEGINNING 24th September 2018 BREAKFAST MON TUES WED THURS FRI Porridge, fruit, yogurt, pastries, cereals & granola, toast & cooked breakfast items are available Monday to Sunday. BREAKFAST POTS Bircher muesli, chia and overnight oat pots available daily Boiled egg & spinach WEEKDAY LUNCH 1
3 MON TUES WED THURS FRI SOUP Minted pea Leek & Irish potato Spiced Sweet potato Borsht, Minestrone Katsu MAINS Pork & paprika meat balls with buttered spaghetti, araguaia Vegetarian sausages, creamy mash, onion gravy Chicken Katsu Or Tofu Katsu Coriander & lime steamed rice # Asian style pulled pork with spicy slaw in a girata bun Beef lasagne with side Macaroni cheese with side Garlic bread Classic beef burger topped with bacon, cheese & tomato relish in a floured baps Spicy bean burger topped with chunky avocado & tomato relish in a floured bap Onion rings Char grilled corn on cob Fish & chip shop Battered fillet of tartar sauce & chips Breaded fillet of tarter Tartar sauce, giant gherkins, lemon wedges, curry sauce Hot Sandwich Bistro Classic fisherman s pie served with mixed leaf Leek & mature cheddar stuffed chicken breast crushed jersey royals,buttered kale & jus Char grilled Gammon steak with soft fried egg & hand cut chips Pan seared hake with set polenta cake & romesco sauce Choice of Pukka pies & vegetable pies SIDES Garden peas Pickled cabbage Garlic bread Roasted courgette with thyme Peas Parsley carrots Sweetcorn Steamed broccoli Mixed green Mushy peas wedges carrots JACKETS 2
4 Main crop & sweet potato jackets available daily with hot & cold fillings Takka dahl Jerk chicken Chestnut mushroom stroganoff Red Thai beef Ratatouille SALAD BAR Cucumber, tomato, sweetcorn, beetroot, peppers & carrot are available everyday Shaved veg with lime yoghurt & chilli Freekah, Fennel, dill, lemon & wild rocket New potato, basil & garlic dressing Mixed bean, spicy tomato coulis Roasted vegetable sweet potato, green pepper & corn with frisee Beetroot, feta & Orange with ruby chard Pearl barley, with cucumber & cherry tomato Roasted carrot, sesame seed & artichoke Brown rice with turmeric, pumpkin seed, capsicum peppers & cashew nuts Baby gem, Fennel, celery & chilli Lemon olive oil Fusilli pasta, roasted cherry tomatoes & courgette Mushroom A la grecque topped with pecorino cheese Caesar coleslaw PROTEINS & COLD SNACKS Piri piri chicken Pesto chicken Tandoori chicken Honey & ginger chicken Italian chicken Vegetarian scotch egg 3
5 Evening Menu MON TUES WED THURS FRI Minted pea Leek & Irish potato SOUP Spiced Sweet potato Borsht, Minestrone Pork & paprika meat balls with buttered spaghetti, Araguaia Vegetarian sausages, creamy mash, onion gravy Katsu Chicken Katsu Or Tofu Katsu Coriander & lime steamed rice Asian style pulled pork with spicy slaw in Hirata bun MAINS Beef lasagne with side Macaroni cheese with side Garlic bread JACKETS Classic beef burger topped with bacon, cheese & tomato relish in a floured baps Spicy bean burger topped with chunky avocado & tomato relish in a floured bap Onion rings Char grilled corn on cob Main crop & sweet potato jackets available daily with hot & cold fillings Fish & chip shop Battered fillet of tartar sauce & chips Breaded fillet of tarter Tartar sauce, giant gherkins, lemon wedges, curry sauce 4
6 Takka dahl Jerk chicken Chestnut mushroom stroganoff Red Thai beef Ratatouille Shaved veg with lime yoghurt & chilli Freekah, Fennel, dill, lemon & wild rocket New potato, basil & garlic dressing SALAD BAR Cucumber, tomato, sweetcorn, beetroot, peppers & carrot are available everyday Beetroot, feta & Mixed bean, spicy Orange with ruby tomato coulis chard Roasted vegetable sweet potato, green pepper & corn with frisee Pearl barley, with cucumber & cherry tomato Roasted carrot, sesame seed & artichoke coleslaw PROTEINS & COLD SNACKS Brown rice with turmeric, pumpkin seed, capsicum peppers & cashew nuts Baby gem, Fennel, celery & chilli Lemon olive oil Fusilli pasta, roasted cherry tomatoes & courgette Mushroom A la grecque topped with pecorino cheese Caesar Piri piri chicken Pesto chicken Tandoori chicken Honey & ginger chicken Italian chicken Vegetarian scotch egg 5
7 Saturday Weekend Sunday Beef madras, steamed pilaf rice, mango chutney poppadum Naan bread Gammon steak, egg & chips Slow cooked butternut squash, sweet potato & green pepper Thai red curry with ginger & lemon rice, crispy noodle Roast leg of chicken with sage and onion stuffing, roast potatoes, cauliflower cheese & gravy Courgette & aubergine lasagne with green & garlic bread Lamb Burger topped with humus & tomato in a floured bun 6
RESTAURANT MENU 1 474`
RESTAURANT MENU 1 474` WEEK BEGINNING 14th January 2019 BREAKFAST MON TUES WED THURS FRI Porridge, fruit, yogurt, pastries, cereals & granola, toast & cooked breakfast items are available Monday to Sunday.
RESTAURANT MENU 474`
RESTAURANT MENU 474` WEEK BEGINNING 19 th November 2018 BREAKFAST MON TUES WED THURS FRI Porridge, fruit, yogurt, pastries, cereals & granola, toast & cooked breakfast items are available Monday to Sunday.
WEEK BEGINNING 23rd of July 2018 BREAKFAST MON TUES WED THURS FRI
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WEEK BEGINNING 28th January 2019 BREAKFAST MON TUES WED THURS FRI
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WEEK BEGINNING 18th of June 2018 BREAKFAST MON TUES WED THURS FRI
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WEEK BEGINNING 9 th OCTOBER CONTENTS: PAGE 1 BREAKFAST PAGE 2 4 WEEKDAY LUNCH PAGE 5 WEEKEND LUNCH & DINNER BREAKFAST MON TUES WED THURS FRI
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BREAKFAST. Porridge, fruit, yogurt, pastries, cereals & granola, toast & cooked breakfast items are available Monday to Sunday.
BREAKFAST Porridge, fruit, yogurt, pastries, cereals & granola, toast & cooked breakfast items are available Monday to Sunday. Egg & bacon muffin/ Egg & melted cheese muffin Avocado & roasted tomato on
CONTENTS: PAGE 1 BREAKFAST PAGE 2 WEEKDAY LUNCH PAGE 3 WEEKDAY LUNCH CONTINUED PAGE 4 WEEKDAY DINNER PAGE 5 WEEKEND LUNCH & DINNER BREAKFAST
RESTAURANT MENU WEEK BEGINNING 11 TH SEPTEMBER CONTENTS: PAGE 1 BREAKFAST PAGE 2 WEEKDAY LUNCH PAGE 3 WEEKDAY LUNCH CONTINUED PAGE 4 WEEKDAY DINNER PAGE 5 WEEKEND LUNCH & DINNER BREAKFAST MON TUES WED
Senior School Autumn Menu
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
Test Catering Requirements. Thank you in advance for your support.
Test Catering Requirements Thank you in advance for your support. Day 1 please use the recipes as per the ECB Chefs guide, this is essential. BREAKFAST OPTIONS To be available on arrival Pumpkin seed and
Menu - week 1 Monday Meat Free Campaign
Menu - week 1 Main Meals Roast vegetable pasta Vegetarian tikka massala Chicken tikka massala Grilled hoisin salmon Spinach, sweet potato and lentil dahl Chorizo and sun dried tomato pasta Meat and potato
What s for Lunch? Summer Term 2017/18. Week commencing. 16 April 23 April 30 April 7 May 14 May. 21 May Half Term June 11 June 18 June
Summer Term 2017/18 (NB. Our Menus are on a 4 week cycle) Week commencing 16 April 23 April 30 April 7 May 14 May 21 May ------Half Term----- 4 June 11 June 18 June 25 June 2 July 9 July 16 July Week 1
WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
WEEK ONE WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY BREAKFAST Every Day : Assorted Cereals, Low Fat Milk, Yogurt, Seasonal Fruit, Low GI Breads, Canola, Cheese & Spreads - except for
MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY. Fresh Baked Bread. Fresh Baked Bread. Pork Stroganoff with Gherkins, Paprika and Sour Cream
Week One MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Fresh Soup Main Course Option 1 Main Course Option 2 Chilli Con Carne with Tortilla Chips, Jalapeno and Cheese Chicken Thigh with Chorizo, Butter beans
Wholefood Nutritional Menu Plan
MENU 1. Vegan Banana Pancakes w Maple Syrup. Spinach and Cheese Muffins. Banana and Nutmeg Smoothie. fruits. Served with milk fruits. Served with milk Slow Roast Lamb with Roasted Potatoes Pumpkin and
Wk 1: Main School MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY
Wk 1: Main School MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Roast Lamb shoulder with Red currant jelly and mint gravy Grilled Pork Sausage Chicken tomato and roasted vegetable bake Southern fried chicken
Grilled Chipolatas, Fried Eggs, Mushrooms, Baked Beans, Yogurts, Porridge, Fresh Fruit and Fruit Juice
Menu Example Boys Houses BOYS Monday Tuesday Wednesday Thursday Friday Saturday Sunday Croissants, Fruit Salad Kippers, Boiled Eggs, Crumpets, Danish Cinnamon Whirls, Fruit Beans, Hash Browns, Scrambled
THREE WEEK MENU CYCLE - WEEK ONE SAMPLE. PaIn au chocolat, Croissants, Breakfast Frittata with smoky beans. Danish pastries, Ham and Cheese
THREE WEEK MENU CYCLE - WEEK ONE BREAKFAST Monday Tuesday Wednesday Thursday Friday Saturday Sunday Hot of the day Porridge Yogurt Bar Cereals, toast and breakfast juices Chipolatas, Spiced diced potatoes,
SOUP SIDES. Dessert SIDES MAINS SUPPER CLUB. Chicken & black bean chowder (CE)(SUL) 1.00/ 1.35
Greek style potato & courgette bake with kale chips (CE) Goan style fish curry with toasted coconut & poppadum (F)(M) Beef & Chianti lasagne with garlic bread (CE)(SUL)(G)(M) Chicken & black bean chowder
Monday Tuesday Wednesday Thursday Friday Saturday Sunday. Daily seasonal salad bar. Selection of oils, balsamic vinegar, mayonnaise
Lunch Menu Spicy red lentil and chickpea Roasted pumpkin Cream of celery Sweet potato and lentil Spiced parsnip Thai hot and sour French onion Salad balsamic vinegar, Chicken, leek and parsley in a cream
Week 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY
Week 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY Beef Souvlaki Kebabs served with a Homemade Tzatziki Sauce & Oven Roasted Parmesan Vegetables Crumbed Tofu & Vegetables Kebabs Cilantro,
Monday Tuesday Wednesday Thursday Friday
Week One Slow-cooked Vietnamese Beef Stew Egg-fried Rice with Coriander and Ginger Green Vegetables Chicken and Butter Beans in a Tomato, Courgette and Pepper Sauce with Gremolata and Fine Beans Sticky
WORLD THEATRE Open 8.30am-11am
BREAKFAST MENU Open 8.30am-11am The Full English 5 item breakfast for 2.75 Pork Breakfast Sausage Bacon Black Pudding Vegetarian Sausage Baked Field Mushroom, Free Range Eggs, Beans, Hash Brown, Tomato
Caramelised onion, mixed cheddar cheese and mixed herbs frittata. Chorizo, avocado, plum tomato, chilli jam and rocket quesadilla
SOUP Thai courgette coconut Chilli corn chowder Harissa, butternut squash and chick pea MSD Minestrone Broccoli, caraway seed with stilton crouton FRITTATA / QUESADILLA Caramelised onion, mixed cheddar
Monday Tuesday Wednesday Thursday Friday
Week One Chicken Korma with Coconut and Cardamom Rice Poppadum (Gluten Free, Contains Nuts) Lamb Koftas With Winter Cous-Cous and a Roquette and Cucumber Roast Topside of Beef with Mushroom, Shallot and
CHICKEN TETRAZZINI CHICKEN, PASTA, ONION, MUSHROOM, BUTTER, PLAIN FLOUR, MILK, CREAM, CHEESE, VEGETABLE STOCK, PARSLEY
CRANMORE SCHOOL MENU WEEK ONE - INGREDIENTS MONDAY CHICKEN TETRAZZINI CHICKEN, PASTA, ONION, MUSHROOM, BUTTER, PLAIN FLOUR, MILK, CREAM, CHEESE, VEGETABLE STOCK, PARSLEY ASPARAGUS AND BARLEY RISOTTO ASPARAGUS,
WORLD THEATRE Open 8.30am-11am
BREAKFAST MENU U Open 8.30am-11am The Full English - 5 item breakfast for 2.75 Extra items 60p each Pork Breakfast Sausage Bacon Black Pudding Vegetarian Sausage Baked Field Mushroom, Free Range Eggs,
Spanish Paella Halal Steak & Onion Puff Pastry Pie
Week 1 Lentil and vegetable soup Cream of Cauliflower Soup Yellow split pea soup Cream of Spinach Nutmeg Soup Spicy Vegetable Soup Sweet and Sour Chicken Pork Meatballs Tomato & Basil Steak & Onion Puff
SOUP SIDES. Dessert SIDES MAINS SUPPER CLUB. Butterbean, courgette & basil (CE) 1.00/ 1.35
BOWL CULTURE 1.70/ 2.70 Vegetable & okra gumbo with sweetcorn & onion salsa (CE) vegan Roast leg of local lamb marinated in garlic & rosemary GLOBAL KITCHEN 2.70/ 3.40 Grilled Chinese chicken with beansprouts
100% Fresh Salad Bar Meat Free
Soup of the Day Soup of the Day Soup of the Day Soup of the Day Spaghetti Bolognese with Garlic Homemade Sausage Roll Honey Roast Gammon Taster of Curry Soup of the Day Cod Goujons Quorn Spaghetti Bolognese
CHICKEN TETRAZZINI CHICKEN, PASTA, ONION, MUSHROOM, BUTTER, PLAIN FLOUR, MILK, CREAM, CHEESE, VEGETABLE STOCK, PARSLEY
CRANMORE SCHOOL MENU WEEK ONE - INGREDIENTS MONDAY CHICKEN TETRAZZINI CHICKEN, PASTA, ONION, MUSHROOM, BUTTER, PLAIN FLOUR, MILK, CREAM, CHEESE, VEGETABLE STOCK, PARSLEY ASPARAGUS AND BARLEY RISOTTO ASPARAGUS,
monday tuesday wednesday thursday friday Saturday cinnamon swirls and fresh fruit platter
week 1 breakfast monday tuesday wednesday thursday friday Saturday freshly baked croissant or pain au chocolat american pancakes with fruit compote maple syrup toasted whole meal bagel with scrambled egg
Orange, Apple and Pineapple Juice
Caterham School - Summer Term - Breakfast Menu Juice Bar ange, Apple and Pineapple Juice Hot Drinks English Breakfast Tea, Peppermint Tea, Green Tea, Earl Grey Tea, Chamomile Tea, Green Tea with Lemon,
Halls Dinner Menu: week commencing 23 April 2018
Halls Dinner Menu: week commencing 23 April 2018 Pizza Theme Night Mozzarella sticks with yoghurt dip Tomato soup & fresh breads Grilled gammon steak with caramelised pineapple chutney & tomato Spicy vegetable
MONDAY 25 FEBRUARY. MAIN Red Tractor Sausage and Mash with Onion Gravy served with Fresh Savoy Cabbage and Carrots (1, 8, 9)
1WEEK 1 MONDAY 25 FEBRUARY MAIN Red Tractor Sausage and Mash with Onion Gravy served with Fresh Savoy Cabbage and Carrots (1, 8, 9) VEGETARIAN Spicy Bean, Rice and Tomato Burrito served with Hand Cut Oven
Hot Drinks. Soft Drinks. Standard Large Extra Large
Hot Drinks Standard Large Extra Large Espresso 1.65 1.95 Macchiato 1.75 2.10 Americano 2.20 2.40 2.70 Cappuccino 2.60 2.90 3.10 Caffe Latte 2.60 2.90 3.10 Flat White 2.65 2.95 3.60 Hot Chocolate 2.95 3.25
Potatoes, chorizo, red peppers, spinach and brie frittata. Chilli jam brie avocado, Parma ham and rocket quesadilla
SOUP Curried potato and lentil Pea and mint Leek, sweet potato and rosemary Miso Cauliflower cheese FRITTATA / QUESADILLA Potatoes, chorizo, red peppers, spinach and brie frittata Chilli jam brie avocado,
Autumn Term Week Three - SATURDAY
Autumn Term Week Three - SATURDAY Scrambled or Boiled Egg Turkey Bolognaise with Spaghetti Hot Sandwich Falafel Patties with Onion Jam in Pitta Pork Cumberland Curl with Onion Gravy Vegetable and Bean
Soup. Salads. Freshly Prepared Daily Soup $ 48 Oxtail Soup $ 58 slow braised oxtail in a rich gravy with paysanne of vegetables
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Autumn Term Week One - SATURDAY
Autumn Term Week One - SATURDAY Scrambled or Boiled Egg Chicken, Chorizo and Ham Risotto Hot Sandwich Fish Fingers on Soft Bap with Tartar Sauce Pork Steak Char Sui Butternut Squash Cobbler Champ Mash,
ANY ALLERGEN CONCERNS PLEASE SPEAK TO THE CATERING MANAGER
WEEK 1 MONDAY 1ST JANUARY TUESDAY 2ND JANUARY WEDNESDAY 3RD JANUARY THURSDAY 4TH JANUARY FRIDAY 5TH JANUARY Meat Feast Pizza (1, 8, 9) Cheese and Tomato Pizza (1, 8, 9) Pesto Penne Pasta Filled Baked Jacket
CORPORATE PICK AND MIX MENU
At Taste the Love we want you to be able to enjoy a menu that is perfect for you. Simply choose from one of our delicious set menus or pick & mix your own from the wide selection available. Cold Set Menus
WORLD THEATRE Open 8.30am-11am
BREAKFAST MENU Open 8.30am-11am The Full English 5 item breakfast for 2.75 Pork Breakfast Sausage Bacon Black Pudding Vegetarian Sausage Baked Field Mushroom, Free Range Eggs, Beans, Hash Brown, Tomato
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BREAKFAST SMOOTHIES Crunchy granola With Greek-style natural yoghurt & fruit. 3.50
BREAKFAST Available from 8am to 12pm Crunchy granola With Greek-style natural yoghurt & fruit. 3.50 Toast or crumpets Served with a choice of jam, honey or marmite. Egg & crumpets Crumpets, butter, marmite
MENU WEEK 1 DELIVERED MEALS PROJECT PAGE 4
MENU WEEK 1 MONDAY 26 TH SEPTEMBER FRIDAY 30 th SEPTEMBER MONDAY 24 th OCTOBER FRIDAY 28 TH OCTOBER MONDAY 21 st NOVEMBER FRIDAY 25 TH NOVEMBER MONDAY 19 TH DECEMBER FRIDAY 23 RD DECEMBER! MONDAY MEAT:
Monday Tuesday Wednesday Thursday Friday Saturday Sunday. Watercress. Daily Seasonal Salad Bar. Roast Turkey, Sage and Onion Stuffing
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MEAT FREE MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY. Butternut Squash, Apricot & Ginger (V) Beef Bolognese with Pasta & Cheese
WEEK0NE Soup Red Lentil, Cumin & Tomato Roasted Cauliflower and Garlic Soup with Caramelized Onions Butternut Squash, Apricot & Ginger Chicken Miso Broth Chicken Chowder Macaroni Cheese Chicken Sausage,
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We pride ourselves on serving freshly cooked food to order.
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Week One Lentil and Potato Cake With Harissa Tomato Sauce Mixed salad Merguez Sausage Casserole Lemon and Herb Cous Cous Savoy Cabbage (Dairy Free) Roast Beef with Olive and Herb Gremolata Roast Tomato
Sweet potato and carrot with pumpkin seed chilli pesto. Pepper pesto with brie, courgette, aubergine and baby spinach quesadilla
SOUP Spiced butternut squash Sweet potato and carrot with pumpkin seed chilli pesto Beetroot, coconut milk and chilli Carrot and turmeric Courgette and corn FRITTATA / QUESADILLA Broccoli, stilton, mixed
Monday Tuesday Wednesday Thursday Friday
Week One Pork with Mushrooms, Paprika and Sour Cream Crushed Potatoes Baby Leaf, Asparagus and Pickled Cucumber Merguez Sausage and Mixed Bean Casserole Green and Purple Cabbage with Shallots and Toasted
WORLD THEATRE Open 8.30am-11am
BREAKFAST MENU U Open 8.30am-11am The Full English - 5 item breakfast for 2.75 Extra items 60p each Pork Breakfast Sausage Bacon Black Pudding Vegetarian Sausage Baked Field Mushroom, Free Range Eggs,
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H O T B U F F E T M E N U
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WEEK 1 Lent Term 2019 BREAKFAST LUNCH Sausages with poached eggs and English muffins, cereal selection, yoghurt, fresh fruit, American-style pancakes with various toppings, croissants, cereal hot Breakfast
ALLERGY MENU GRAZING. Selection of Olives (V) (NO ALLERGENS) Freshly Baked Ciabatta (Gluten & Dairy) (V)
ALLERGY MENU GRAZING Selection of Olives (V) (NO ALLERGENS)...2.25 Freshly Baked Ciabatta (Gluten & Dairy) (V)...2.75 Guacamole with Toasted Bread (Gluten*)...3.25 Glazed Honey Mini Sausages (Mustard)...3.75
Touchays Canapes TOUCHAYS
Touchays Canapes Cajun Chicken Fillet Wrap Smoked Salmon Blinis with Dill Crème Fraiche Mackerel Mousse served in a Mini Tartlet Crispy Chorizo and Cream Cheese Mini Savoury Scone Chicken Roulade en Croute
We always try to remove all bones from our fish, but unfortunately cannot guarantee that one or two won t slip through the net.
Large Party Menu For parties of 12 and over For the convenience of the party concerned, and all of our other guests, we ask that groups should arrive 20 minutes before their allocated time of booking,
www.veganexpress.co.uk - 020 8127 6560 Our Story Welcome to Vegan Express. Chef Charles has more than twenty years experience of cooking and running kitchens in the UK and abroad. His passion for vegan
Lunch - Week 1. Lemon & herb roasted chicken supreme with sage stuffing. Vietnamese street style pork chop
Lunch - Week 1 HOMEMADE Crusty bloomer Rosemary & Olive Bread Wholemeal bloomer Bloomer Sunflower seed bread MAIN COURSE Homemade chicken, & leek pie Lamb kheema served in naan bread with minted yoghurt
ANY ALLERGEN CONCERNS PLEASE SPEAK TO THE CATERING MANAGER
WEEK 1 MONDAY 30TH OCTOBER TUESDAY 31ST OCTOBER WEDNESDAY 1ST NOEMBER THURSDAY 2ND NOEMBER FRIDAY 3RD NOEMBER Oven Baked Chicken Sausages with Mashed Potato and Gravy (1, 14) Mild Chilli Con Carne with
Mini beef Wellingtons wrapped in Parma ham and served with horseradish Hollandaise
Canapés Hot Canapés Mini beef Wellingtons wrapped in Parma ham and served with horseradish Hollandaise Vegetarian spring rolls with sweet chilli dipping sauce (DF, V, Vg) Chicken katsu lollipop with curry
MONDAY 4TH SEPTEMBER TUESDAY 5TH SEPTEMBER WEDNESDAY 6TH SEPTEMBER THURSDAY 7TH SEPTEMBER FRIDAY 8TH SEPTEMBER
1WEEK 1 MONDAY 4TH SEPTEMBER TUESDAY 5TH SEPTEMBER WEDNESDAY 6TH SEPTEMBER THURSDAY 7TH SEPTEMBER FRIDAY 8TH SEPTEMBER Oven Baked Sausages with Mashed Potato and Gravy (1, 14) Mild Chilli Con Carne with
Fountain Classics. finished with cream served on toasted brioche. with a poached egg
Fountain Classics Starters Jar of marinated Olives, Bread & Balsamic Oil 2.95 Garlic Bread plain, cheese or spicy tomato 2.50 The Fountain Nachos melted cheese, sour cream, salsa and Jalapeño peppers Or
YOU ARE WHAT YOU EAT SO HERE S OUR MENU COMPLETE
YOU ARE WHAT YOU EAT SO HERE S OUR MENU COMPLETE Eating healthy can be tricky. From recipe research to grocery shopping, nutritional balancing, hours of prep, tonnes of waste, it can all get a bit much.
Spring/Summer Healthy Options Hot Buffet Package Vat per person (No Dessert) Vat with Fresh Fruit Platter
Spring/Summer Healthy Options Hot Buffet Package 12.95 + Vat per person (No Dessert) 14.95 + Vat with Fresh Fruit Platter Our Spring/Summer Healthy Hot Buffet menu package is all about naturally lower
King s Hall School Michaelmas term menu
King s Hall School Michaelmas term menu 1 King s Hall Breakfast 2 Breakfast week 1 Week1 King's Hall September 2018 Poached Free Range Eggs Baked Beans Eggy Breakfast Muffin Topped with Streaky Bacon Continental
Buffet Menu COLD PLATTER SELECTION
COLD PLATTER SELECTION Cold Assiette of Salmon Dressed Whole Poached Salmon, Poached Salmon Mayonnaise, Oak Smoked Burren Salmon Rosettes, Marinated Gravadlax, Poached Salmon & Leek Terrine, Served with
A LA CARTE EVENING MENU
A LA CARTE EVENING MENU FRIDAY & SATURDAY 6.00PM 9.30PM SUNDAY 6.00PM 8.00PM STARTERS Soup of the Day 3.75 Served with Crusty Bread and Butter Homemade Chicken Liver Pâté 5.95 Served with Cumberland Sauce
Blazing Salads Catering Menu
Blazing Salads Catering Menu Easy entertaining options for you! How To Order 1. At The Deli In Person 2.By Phone 01-6719552 3.Email Request to info@blazingsalads.com 48hours in advance Canapés ( 12 per
THE FLORIST. A non-gluten menu is also available upon request. If you have any special dietary requirements, please request our allergen information.
A non-gluten menu is also available upon request. DF VG V Dairy Free Vegan Vegetarian If you have any special dietary requirements, please request our allergen information. NIBBLES Lavender honey and sunflower
Option 1 Option 2 Option 3. Starter. Starter Main Course Dessert. Starch Choose 1
Wedding Menu In the following pages you will find the s, s and s offered by our Chefs at Medley House. Please use the following steps as guidelines in choosing your tailored menu from the variety of options
PUBLIC HOLIDAY SURCHARGE OF
Menu Bistro Opening Hours MONDAY - FRIDAY: Lunch 11am to 3pm. Dinner 5pm to 9pm Light meals available from 3pm to 5pm SATURDAY / SUNDAY: All day dining from 11am until 9pm Late night pizzas until 10pm
BREAKFAST. Minimum order of 5
1 BREAKFAST Minimum order of 5 Large ham and cheese croissant OR Tomato and cheese croissant Piece of whole fruit (1pp) Mini muffins (2pp) Bottle of juice - Goulburn Valley $15.00 PER BOX Minimum order