Senior School Autumn Menu
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- Eugene Tucker
- 5 years ago
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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
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Finger Buffets Bespoke Menus available Please see our sample Finger Buffet Menus listed or select your preferred combination of dishes from any of the menu items listed below to create a finger buffet
More informationANY 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
More informationMENU 1 All main course dishes come with seasonal vegetables and a choice of potato dish* unless otherwise stated.
MENU 1 STARTERS 4.25 Leek and potato soup (V) Smoked haddock fishcake, with wholegrain mustard hollandaise and a pea shoot salad Red pepper and tomato soup (V) Lightly spiced sweet potato soup (V) MAIN
More informationBowl & buffet menu. Salads. Choose from three of our salads below. Add 7.50 per person.
Bowl & buffet menu Confit ham hock and smoked Cheddar macaroni, tomato chutney Cider and mustard marinated- barbecued pork shoulder, Asian-style slaw Slow-cooked chilli and garlic beef brisket, creamy
More informationMonday Tuesday Wednesday Thursday Friday Saturday Sunday. Watercress. Daily Seasonal Salad Bar. Roast Turkey, Sage and Onion Stuffing
LUNCH WEEK ONE: Week commencing 3 rd Sept, 24 th Sept 2018 Tomato and Basil Sweet potato and Red Pepper Minestrone Potato and Watercress Carrot and Pearl ley Brunch Salad and Dressings Caribbean Slow cooked
More informationCANAPE MENU SELECT FIVE ITEMS: COLD SELECTION
CANAPE MENU SELECT FIVE ITEMS: COLD SELECTION Cherry Tomato, Buffalo Mozzarella and Basil Skewers (v) Duck Liver Parfait, Plum and Ginger Chutney Tartlets Oak Smoked Salmon, Lemon and Herb Crème Fraiche
More informationBespoke Canape Menus - if you would prefer a tailor-made menu, please choose from:
Bespoke Canape Menus - if you would prefer a tailor-made menu, please choose from: Skewered bites: -sticky redcurrant jelly and wholegrain mustard cocktail sausages -honey and rosemary cocktail sausages
More informationMenu - 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
More informationCrossways Function Menus 2016
Silver Dinner Buffet 12.50 per person Minimum Required Homemade Bread Rolls Celeriac Waldorf Salad Chicken and Basil Pesto Pasta Salad New Potato, Chives and Pickled Mustard Seeds with French Dressing
More informationBREAKFAST. SMOOTHIES Reg / 4.50 Lrg. Crunchy granola With Greek-style natural yoghurt & fruit. 3.95
BREAKFAST Available from 8am to 12pm Crunchy granola With Greek-style natural yoghurt & fruit. Toast or crumpets Served with a choice of jam, honey or marmite. Egg & crumpets Crumpets, butter, marmite
More information15Hatfields Lunch Menu
Hatfields Gold Lunch 1 round of sandwiches on speciality breads per person 4-5 finger buffet items per person 1 piece of whole fruit per person Hatfields Silver Lunch 1 round of sandwiches on speciality
More informationSoup. Salads. Freshly Prepared Daily Soup $ 48 Oxtail Soup $ 58 slow braised oxtail in a rich gravy with paysanne of vegetables
SB 1708 (page 1) Soup Freshly Prepared Daily Soup $ 48 Oxtail Soup $ 58 slow braised oxtail in a rich gravy with paysanne of vegetables Salads Salt and Pepper Squid Salad $ 78 flash fried fresh squid,
More informationAVAILABLE DAILY FRESH CHEF S SALAD - WHOLE GRAIN BREAD - SELF HELP SALAD BAR ALLERGEN KEY. 7 Eggs 8 Soybeans 9 Milk
MONDAY 29TH OCTOBER Traditional Spaghetti Bolognaise served with Mixed Leaf Salad or Whole Green Bean and Garlic and Herb Slice (1, 7, 8, 9, 10) Tagliatelle with Vegetable Ragu served with Mixed Leaf Salad
More informationFINGER FOOD for 9 ITEMS. Choose from the following selections
EVENTS MENU FINGER FOOD 21.50 for 9 ITEMS Choose from the following selections Selection of Sandwiches Selection of Vol-au-Vents Tortilla Wraps with a selection of fillings Chilli Chicken Skewers Assorted
More information15Hatfields Lunch Menu
Hatfields Gold Lunch 1 round of sandwiches on speciality breads per person 4-5 finger buffet items per person 1 piece of whole fruit per person Hatfields Silver Lunch 1 round of sandwiches on speciality
More informationBREAKFAST 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
More informationCaterham School Spring Term - Breakfast Menu
Caterham School Spring Term - Breakfast Menu Juice Bar ange, Apple and Cranberry Juice Hot Drinks English Breakfast Tea, Peppermint Tea, Green Tea, Earl Grey Tea, Chamomile Tea, Green Tea with Lemon, Coffee,
More informationBanquet Menus. Banqueting Menu A 28 per person. Roasted Tomato Soup, Basil Crisp (V) Ham Hock Terrine, Apple & Cider Chutney, Toasted Croute
Banquet Menus Banqueting Menu A 28 per person Roasted Tomato Soup, Basil Crisp (V) Ham Hock Terrine, Apple & Cider Chutney, Toasted Croute Smoked Mackerel Pate, Yellow Chilli Jam, Rye Bread Roasted Chicken
More informationCaramelised 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
More informationMEAL SELECTION AND BOOKING
STAINES MASONIC H A L L M E N U Please find attached our suggested menu selection for 2018/19. I would like to take this opportunity to advise you that all our dishes are home-cooked and I prepare them
More informationBreakfast. Breaks. Southwark Cathedral Hospitality Menu. Prices are per person and include one serving of tea, coffee and orange juice
Breaks Tea and coffee 3.15 per guest Tea, coffee and biscuits 3.80 per guest Tea, coffee, orange juice, selection of mini Danish pastries and croissant 6.50 per guest Tea, coffee, orange juice, daily cake
More informationCafeteria Lunch Menu Monday 29 October 2018
Cafeteria Lunch Menu Monday 29 October 2018 Roasted Sweet Potato Aubergine, Feta and Tomato Bake Grilled Haddock Fillet with Olives, Garlic and Rosemary Beef Meat Balls in Tomato Sauce with Spaghetti Rice
More informationMonday Tuesday Wednesday Thursday Friday Saturday Sunday. Daily Seasonal Salad Bar. Roast Loin Pork, Apple Sauce, Sage & Onion Stuffing
LUNCH WEEK ONE: Week commencing 7 th Jan, 28 th Jan, 18 th Feb Leek & Potato Carrot & Coriander Tomato & Basil Mushroom & Tarragon Chilli Bean Mulligatawny Brunch Salad and Dressings Beef in Peppercorn
More informationWEEK 1 (All recipes are homemade unless otherwise stated in italic writing. All pasta/rice or flour is 50% wholemeal and 50% white.
h WEEK 1 (All recipes are homemade unless otherwise stated in italic writing. All pasta/rice or flour is 50% wholemeal and 50% white.) Fishermans pie with carrots and peas Vegetable and lentil pie with
More informationCereals, Toast, Yoghurt, Fresh Fruit, Tinned Fruit Porridge. Fish Burger with Chips. Afternoon Tea provided. Afternoon tea provided for the boarders
Week 1 Monday Tuesday Wednesday Thursday Friday Saturday Sunday Yoghurt, Fresh Fruit, Yoghurt, Yoghurt, Fresh Fruit, Yoghurt, Fresh Fruit, Yoghurt, Fresh Fruit, Yoghurt, Fresh Fruit, French Toast Boiled
More informationAutumn 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,
More information