Monday 8 th January 2018 Lunch Menu

Monday Lunch Menu. Monday Dinner Menu

Monday Lunch Menu World Theatre Chinese 4.10 Peking pork chop OR Black bean tofu & pack choi, Egg fried rice. Ton kat su greens ON THE SIDE - Prawn crackers & sweet chilli sauce, Satay chicken skewer Step

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,

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

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,

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

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

AVAILABLE DAILY FRESH CHEF S SALAD - WHOLE GRAIN BREAD - SELF HELP SALAD BAR ALLERGEN KEY. 7 Eggs 8 Soybeans 9 Milk

MONDAY 3RD SEPTEMBER Traditional Spaghetti Bolognaise served with Tagliatelle with Vegetable Ragu served with Apricot Sponge and Custard (1, 7, 9) RUBY TUESDAY 4TH SEPTEMBER Chicken Jalfrezi with Fragrant

AVAILABLE 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

AVAILABLE DAILY FRESH CHEF S SALAD - WHOLE GRAIN BREAD - SELF HELP SALAD BAR ALLERGEN KEY. 7 Eggs 8 Soybeans 9 Milk

MONDAY 19TH FEBRUARY Traditional Spaghetti Bolognaise, served with Mixed Leaf Salad or Whole Green Beans and Garlic and Herb Slice (1, 9, 10) Tagliatelle with Vegetable Ragu, Whole Green Beans or Mixed

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

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

LUNCH MENU. 1 Soup, roll & spread - Potato & chive (v) (gf) (h) (nf)... 2 Baked Potato with cheese & beans (v) (gf) (h) (nf)

WEEK ONE MONDAY 1 Soup, roll & spread - Potato & chive (v) (gf) (h) (nf) 2 Baked Potato with cheese & beans (v) (gf) (h) (nf) 3 Mushroom masala with rice (Medium) (h) (v) (nf) 4 Pork, chorizo & polenta

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

COUNT ON US YOUR CALORIE GUIDE

COUNT ON US YOUR CALORIE GUIDE THE AMOUNT OF ENERGY IN THE FOOD WE EAT IS MEASURED IN CALORIES. CALORIES ARE CONVERTED INTO ENERGY WHICH OUR BODY USES TO FUEL OUR DAILY ACTIVITIES. ENERGY REQUIREMENTS

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

RESTAURANT MENU 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 Porridge, fruit, yogurt, pastries, cereals &

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

NEW QD S NACHOS V 58 QD S VEGETABLE SPRING ROLL V 48 NEW. V Vegetarian

G R I L L STARTERS DYNAMITE SHRIMP 68 Served with Asian slaw and spicy mayo CHICKEN WINGS 58 Deep fried chicken wings, tossed in BBQ sauce CRISPY FRIED CHICKEN STRIPS 58 Chilli coriander lime yogurt dip

WEEK BEGINNING 24th September 2018 BREAKFAST MON TUES WED THURS FRI

RESTAURANT MENU 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.

Soup. Salads. Freshly Prepared Daily Soup $ 48 Roasted Vegetable Soup $ 60 puree of seasonal vegetables, spring onion and parmesan cheese

Soup Freshly Prepared Daily Soup $ 48 Roasted Vegetable Soup $ 60 puree of seasonal vegetables, spring onion and parmesan cheese Salads Salt and Pepper Squid Salad $ 85 flash fried fresh squid, rocket,

Caterham 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,

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,

Stag Lane Schools Lunch Menu

Stag Lane Schools Lunch Menu 26th - 30th November 2018 Monday Tuesday Wednesday Thursday Friday Choice 1 (non-halal) Cheesy Topped Shepherds Pie Lamb Meatballs in Tomato Sauce Roast Turkey Lamb Burger

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

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

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 Butter Bean and Gravy Stew with Mashed Potato(8,10) Mild Chilli Con Carne with Rice and Tortilla

Soup. 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,

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

MONDAY 5TH JUNE TUESDAY 6TH JUNE WEDNESDAY 7TH JUNE THURSDAY 8TH JUNE FRIDAY 9TH JUNE. Roast Chicken with Yorkshire Pudding (1, 7, 9)

1WEEK 1 MONDAY 5TH UNE TUESDAY 6TH UNE WEDNESDAY 7TH UNE THURSDAY 8TH UNE FRIDAY 9TH UNE BBQ Chicken with Rice (14) Beef Meatballs in a Fresh Tomato and Basil Sauce Served with Spaghetti (1, 7) Roast Chicken

WEEK 1 ALLERGENS MAIN CHOICE VEGGIE OPTION PUDDING SPRING MENU MON 31 DEC TUES 1 JAN WED 2 JAN THURS 3 JAN FRI 4 JAN INDEPENDENTCATERING.CO.

WEEK 1 MON 31 DEC TUES 1 JAN WED 2 JAN THURS 3 JAN FRI 4 JAN - - - Farm Assured Sausage and Mash with Onion Gravy served with Savoy Fish and Chips (1, 4, 11) or Salmon and Broccoli Quiche and Fresh Salad

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

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,

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

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

HOT FORK BUFFET Menu Selector 14.95/ Head. Selection A

HOT FORK BUFFET Menu Selector 14.95/ Head Selection A Choose Your Main Dish Stroganoff of Norfolk Chicken finished with Sliced Button Mushrooms and Gherkin Diced Beef Jalfreze with Peppers, Tomatoes and

Edwards Hall Term

2018 WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY Cold Meat Cuts, Cold Meat Cuts, Cous Cous with Rocket and Red Currents Greek with Marinated Fetta Broccoli, Toasted Almond, and Brown

Monday week 1. Breakfast Bacon, grilled tomatoes, scrambled eggs, hash browns, mushrooms, cereal, fruit selection

Monday week 1 Bacon, grilled tomatoes, scrambled eggs, hash browns, mushrooms, Jacket potatoes with chilli con carne Pasta carbonara (gluten free available) Chicken fried rice G Cheese & onion quiche V

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

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

Autumn/Winter Lunch Menu 2018/2019

Lunch Menu 1 Monday Tuesday Wednesday Thursday Friday Chicken, Leek & Butternut Squash Casserole Barbecue Marinated Pork Steaks Roast Topside of British Beef Jamaican Jerk Chicken Finger/Breaded Fish Fillet

Cereals, 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

Restaurant - MAIN MEALS MENU - Years 8, 9, 10

Restaurant - MAIN MEALS MENU - Years 8, 9, 1 MONDAY T R A I N I N G D A Y TUESDAY Chicken Korma with Egg Fried Rice, N (almonds), Mu, C, Sb, E Roast Bacon Loin, Cajun Wedges and Sweetcorn WEDNESDAY THURSDAY

sides sharing platters Dip Selection V Choose from : BBQ, Garlic Mayo, Salsa, Sour Cream or Sweet Chilli all 50p each

Eat, Drink, Enjoy Halloumi Fries sides BREAD & BUTTER V 1.00 A great addition to Fish & Chips. HALLOUMI FRIES V 2.95 Served with mint yogurt and garnish. FALAFEL BALLS V 2.95 6 hot falafel balls served

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,

BREAKFAST. 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

Buffet Menus. Option = $75.00 per head 60+ = $65.00 per head. Choose 3 Hot, 5 Salad/Vegetables, 3 desserts

Buffet Menus We are able to tailor the following menus to suit your party and budget: Minimum for Buffet = 40 people (Note: Buffet options will require private venue hire, contact us for more information)

Chicken Malai Tikka 4.95 Chicken breast marinated in cheese, yogurt, cream and black cumin, then cooked to perfection in the clay oven.

STARTERS TANDOORI KHAZANA (served on a sizzler) Chicken Malai Tikka 4.95 Chicken breast marinated in cheese, yogurt, cream and black cumin, then cooked to perfection in the clay oven. Garlic Chicken Tikka

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

If you can dream it, you can do it. Canape Options. Thomas The Caterer

If you can dream it, you can do it Canape Options Thomas The Caterer www.thomasthecaterer.co.uk 0116 260 5034 The UK s only multi-published wedding caterer Meat Asian beef Bao Asparagus Soup Shots with

Our Menu RELAX DINING DRINKS

Our Menu AT T H E G R A N G E R E S TA U R A N T M E N U RELAX DINING DRINKS WELCOME THE GRANGE DINING EXPERIENCE Restaurant Opening Times Monday 12-2.30pm* 6-Late Tuesday 12-2.30pm 6-Late Wednesday 12-2.30pm

Takeaway Menu 10% Discount on Takeaway Lunch combo $ 11.99 only Open 7 days: Lunch 11:30am to 2:00pm Dinner 5:00pm to 10:00pm Fully Licensed Dine in -Takeaway-Delivery 181 Woodham Road,Linwod How spicy

Working buffet lunch

Working buffet lunch Please choose buffet 1 or 2 Buffet menu 1 Chicken salad mayonnaise wraps Goat s cheese and roasted red pepper flatbread sandwiches Homemade scotch eggs Rocket leaves and pickle Mixed

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.

LUNCH MENU FOR THE MONTH OF JANUARY 2018

LUNCH MENU FOR THE MONTH OF JANUARY 2018 Week 2 Vegetarian Pasta Lamb / Beef Fish / Seafood Sun 07.01.18 Cream of Pea Aloo Karela Lasagna Al Forno Lamb Mansaf Do Piazza Baked Fish with Parsley Lemon and

Starters Onion Bhaji 4 Pieces

Starters Onion Bhaji 4 Pieces Samosa Meat Pakora Platter Onion bhaji, samosa & pakora Mixed Starter Seekh kebab, chicken tikka, onion bhaji & vegetable samosa King Pathia Puri Pathia Puri Chaat Cooked

LUNCH MENU FOR THE MONTH OF JUNE 2018

LUNCH MENU FOR THE MONTH OF JUNE 2018 Week 1 Vegetarian Pasta Lamb / Beef Fish / Seafood Sun 03.06.18 Roasted Pumpkin Harra Chana Masala Lasagna Al Forno Lamb Tagine with Apricot Teriyaki Fish Fillet with

WEEK 1 Monday. Chocolate sponge & custard

WEEK 1 Monday Breakfast Fried eggs, bacon, muffins, spaghetti hoops s Themed fish salad bar Chicken & leek soup Roast pork loin with stuffing and apple sauce G Yorkshire puddings Roasted vegetable lasagne

Topaz Hotel MONDAY DINNER MENU * * * * Garden Puree of Celery, Spinach and Potato with Nutmeg Croutons

MONDAY DINNER MENU Garden Puree of Celery, Spinach and Potato with Nutmeg Croutons Tortellini in Tartufo & Chardonnay Cream tossed with Pancetta, Mushroom and Sage Wine Cream Steamed Fillet of Hake & Provencal

The Grand Scarborough Harbour Lights Restaurant - Sunday. Starters. Mains

Harbour Lights Restaurant - Sunday Selection of Cold Plated Homemade Mushroom Soup, blended with Fresh Cream Hand Carved Traditional Topside of Beef Served with Yorkshire Puddings Homemade Chicken Curry

VEGETABLE SAMOSA Mixed vegetables wrapped in filo pastry and deep fried. (2 pieces) 2.9

VEGETABLE SAMOSA Mixed vegetables wrapped in filo pastry and deep fried. (2 pieces) ALOO PAPDI CHAAT Crunchy wafers garnished with potatoes, chickpeas & tamarind chutney. SAMOSA CHAAT Punjabi Samosa crushed,

Starters. Creamy Garlic Mushrooms Served on a garlic bread with salad garnish. Black Pudding, Bacon & Egg

Starters Creamy Garlic Mushrooms - 4.95 Served on a garlic bread with salad garnish. Black Pudding, Bacon & Egg - 5.95 Black Pudding, Smoked Bacon, Poached Egg & Hollandaise Sauce. Yorkshire Pudding &

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

Starters. Griddle Menu

Starters Prawn Cocktail 3.50 Garlic Mushrooms 3.45 Topped with Grated Cheese Pate 3.50 Served with Toast or Side Salad Soup of the Day 2.95 Corn on the Cob 1.75 Shish Kebab 1.00 Samosa 1.00 Choice of Chicken,

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

` Monday Tuesday Wednesday Thursday Friday Saturday Sunday Sept Oct. Pork, bacon and herb miniature meatballs.

` 25 26 27 Sept 28 29 30 1 Oct Soup Staff Staff Student meals begin Beef burger, lettuce, tomato, thousand island dressing Pork, bacon and herb miniature meatballs Battered fish Beef massaman curry New

FILLET TOMATO LETTUCE CHEESE & MAYO CHEESY WHEESY CHIPS FISH 4 HOTDOG 4 CHIPS MAXI BURGER 8.00 CHEESE & GRAVY CHIPS DRINK 1.5 L 35.

COUNTRY FRIED CHICKEN FISH MEAL DEALS SNACK BOX 1 PC & CHIPS 5.00 BATTERED FISH 2.80 FISH SAUSAGE 1/2 CHIPS 5.00 LUNCH BOX 2 PCS & CHIPS 7.90 CRUMBED FISH 3.50 2 FISH 1 CHIPS 7.50 DINNER BOX 3 PCS & CHIPS

ONION BHAJIS 3.90 VEGETABLE PAKORA Aubergine and potato deep fried in Darjeeling pakora batter. MEAT SAMOSA 3.90 SHEEK KEBAB 4.

STARTERS ONION BHAJIS 3.90 Finely chopped onion, slightly spiced & deep fried. VEGETABLE PAKORA 3.90 Aubergine and potato deep fried in Darjeeling pakora batter. MEAT SAMOSA 3.90 Slightly spiced minced

FOOD SERVED Served Monday - Saturday 12noon 9.30pm Sunday 5pm-9pm (Sunday Lunch menu served 12noon 5pm)

FOOD SERVED Served Monday - Saturday 12noon 9.30pm Sunday 5pm-9pm (Sunday Lunch menu served 12noon 5pm) SMALL PLATES Enjoy a few at once 3 for 10 or 5 for 15 Crispy Pulled Lamb Shoulder Served with a creamy

Take Out Menu AUTHENTIC INDIAN CUISINE Mount Pleasant, Liverpool L3 5SD.

Take Out Menu AUTHENTIC INDIAN CUISINE 0151 709 2033 www.rumi.rest info@rumi.rest 46-48 Mount Pleasant, Liverpool L3 5SD Free Delivery on orders over 20 within a 3 mile radius of Rumi by Bukhara Deliveries

The restaurant knows its origins in Mdina which was opened in December 2011 and moved to Portomaso Marina in St. Julian s in May 2017.

The restaurant s cuisines & décor are inspired from the ancient spice trade between India, through the Middle East leading to North Africa & the Mediterranean. At Sharma we try to offer something more

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

MONDAY. Bacon, Beans, Scrambled Egg, Hash Browns, Cereal, Fruit Selection

MONDAY Bacon, Beans, Scrambled Egg, Hash Browns, Jacket Potatoes with Tuna Salad Bar... Pasta Dishes (Gluten free available) Cheesy Pasta with Crispy Bacon. Chicken Kiev Bean Bake Pie with Flaky Pastry

Starters. spices) 9 Papri Chat (V) 3.50 (Mini wheat biscuits with chickpeas + potatoes Tamarind sauce + 2 Aloo Chat (V) 3.50

Starters 1 Chicken Chat 3.75 8 Chilli Paneer (V) 3.95 (Baton or cottage cheese cooked with green chilli olives peppers + (Cooked in a sweet + sour chat sauce) spices) 9 Papri Chat (V) 3.50 (Mini wheat

GREAT VALUE FOOD. All day - every day

GREAT VALUE FOOD All day - every day WELCOME TO BUTLIN S VERY OWN SEASIDE PUB THE BEACHCOMBER INN Serving delicious, great value food, all day every day from traditional pub classics, to family favourites.

Canapés vat per bite minimum order of 100 canapés required vat per bite minimum order of 100 canapés required0.

Canapés Canapé Selection: 1.50 + vat per bite minimum order of 100 canapés required Petit ratatouille with Yorkshire goats cheese (V) Vegetable spring roll with soy dip Mini caesar salad in crisp filo

Vegetarian Appetisers

Evening Menu Appetisers Lamb Seekh Kebab 3.25 Minced lamb mixed with fresh herbs and spices cooked on a skewer over a tandoor. Chicken Seekh Kebab 3.25 Minced chicken mixed with fresh herbs and spices

Indian Buffet Menu 1

Indian Buffet Menu 1 $41.75 per person Vegetable Tandoori Salad (Tandoori marinated Mixed Seasonal Vegetable served cold with Yogurt Dressing) Spiced Potato and Green Peas Salad (Curry Mayo, Chili, Onion,

M e n u a t t h e P o i n t e

M e n u a t t h e P o i n t e Sunday (10-1) Fried Chicken Gravy Cream Corn Monday (10-2) Chicken and Dumplings Green Beans Corn Bread Tuesday (10-3) Salmon Patties Macaroni and Cheese Carrots Wednesday

2018/2019 Menu Pack. much. Created by Steven Cross Head Chef - Park Catering Services. Catering Services. just aschool

2018/2019 Menu Pack much more than just aschool Created by Steven Cross Head Chef - Park Lunch Menu Week 1-2018/2019 Monday Tuesday Wednesday Thursday Friday Soup Main Jamaican Jerk Chicken Leg Classic

WESTWAYS PRIMARY. Classic Italian Lasagne al Forno topped with Mozzarella served with Garlic Dough Balls

WEEKS COMMENCING: 5/11/18 : 26/11/18 : 17/12/18 : 7/1/19 : 28/1/19 : 18/2/19 : 11/3/19 : 1/4/19 WESTWAYS PRIMARY *Halal Meat is Pre-Stunned PRIMARY MENU WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Rose of Bengal Indi-Fusion Restaurant

A Warm Welcome to Rose of Bengal Indi-Fusion Restaurant Menu An Infusion of Curries All prices include VAT. The management reserve the right to refuse service. ROB-DINE-IN.indd 1 11/02/2015 10:58:16 Appetisers

MONDAY 4TH JUNE TUESDAY 5TH JUNE WEDNESDAY 6TH JUNE THURSDAY 7TH JUNE FRIDAY 8TH JUNE. Roast Chicken with Yorkshire Pudding (1, 7, 9)

1WEEK 1 MONDAY 4TH UNE TUESDAY 5TH UNE WEDNESDAY 6TH UNE THURSDAY 7TH UNE FRIDAY 8TH UNE Organic Spaghetti Bolognese with Homemade Garlic Bread Mild Turkey Curry with Rice and Poppadum Roast Chicken with

W E E K 1 Monday - Thursday

W E E K 1 Monday - Thursday Beef Stew in Yorkshire Pudding Southern Fried Chicken Wrap Broccoli Pasta Bake Celery, gluten, eggs Gluten Celery, gluten, milk, mustard, nuts, sesame seeds, peanuts Fish Pie

Sandwich lunch 5 working days notice required Selection of sandwiches, wraps & rolls Selection of sandwiches, wraps & rolls with crisps & fruit

1 Sandwich lunch Selection of sandwiches, wraps & rolls Selection of sandwiches, wraps & rolls with crisps & fruit Finger buffet All finger buffets include a variety of sandwiches, wraps & rolls, flavoured

SPRINGFIELD PRIMARY. Classic Italian Lasagne al Forno topped with Mozzarella served with Garlic Dough Balls

WEEKS COMMENCING: 5/11/18 : 26/11/18 : 17/12/18 : 7/1/19 : 28/1/19 : 18/2/19 : 11/3/19 : 1/4/19 SPRINGFIELD PRIMARY *Halal Meat is Pre-Stunned PRIMARY MENU WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

WEEK BEGINNING 18th of June 2018 BREAKFAST MON TUES WED THURS FRI

RESTAURANT MENU WEEK BEGINNING 18th of June 2018 BREAKFAST MON TUES WED THURS FRI Porridge, fruit, yogurt, pastries, cereals & granola, toast & cooked breakfast items are available Monday to Sunday. SPECIALS

Wellington College International Shanghai Lunch Set Menu 6/11/17-10/11/17

Lunch Set Menu 6/11/17-10/11/17 Date Monday, 6 Nov Tuesday, 7 Nov Wednesday, 8 Nov Thursday, 9 Nov Friday, 10 Nov Tinfoil duck leg with tomato basil Courgette carrot Mushroom risotto Beef goulash Cauliflower

WEEK BEGINNING 23rd of July 2018 BREAKFAST MON TUES WED THURS FRI

RESTAURANT MENU WEEK BEGINNING 23rd of July 2018 BREAKFAST MON TUES WED THURS FRI Porridge, fruit, yogurt, pastries, cereals & granola, toast & cooked breakfast items are available Monday to Sunday. SPECIALS

Shuruaat Entrees. Vegetable Samosa (2 piece) Meat Samosa (2 piece) Pakora. Baigan Pakora. Onion Bhaji. Paneer Pakora. Chicken Pakora.

Shuruaat Entrees Vegetable Samosa (2 piece) Pastry pocket filled with delicately spiced vegetables $3.90 Meat Samosa (2 piece) Light pastry pocket filled with a spicy minced meat $4.50 Pakora Mixed vegtables

Kitchen Opening Times. Monday & Tuesday 5pm 9pm Wednesday Saturday 5pm 9.30pm Sunday 1pm 7pm MID-WEEK SPECIAL MENU

All Our Food is Locally Sourced, Freshly Prepared and Cooked to Order. During busy periods your Patience is appreciated. It is advisable to book in advance as priority is given to those who have pre-booked.

MOGO FRIED/BOILED Cassava cooked to your taste.

VEGETABLE SAMOSA Mixed vegetables wrapped in filo pastry and deep fried. (2 pieces) 2.9 PANEER SAMOSA Paneer cooked in spices wrapped in filo pastry and deep fried. (2 pieces) PIZZA SAMOSA Cheese and pepper

Soups Main Course Chicken

Salads 1. Ancient Grains Aztek Blend of Wild Rice, Amaranth, Millet, Bulgur Wheat, Quinoa, and Farro 2. Black Bean, Corn, Cilantro, Cumin, Chili, & Lime 3. Bomba Orzo with Olive, Artichoke, and Feta 4.

weekly menu week commencing 03/09/2018

weekly menu week commencing 03/09/2018 homemade soup roast red pepper tomato & basil sweet potato & chilli carrot and orange courgette & watercress chicken burrito beef lasagne roast turkey with cranberry

THE INDIAN KITCHEN ALL OUR MEAT PRODUCTS ARE HALAL CERTIFIED ORDERS ABOVE 25 GETS A FREE 1.5 LITRE BOTTLE OF COKE, DIET COKE OR SPRITE.

ORDERS ABOVE 25 GETS A FREE 1.5 LITRE BOTTLE OF COKE, DIET COKE OR SPRITE. FREE DELIVERY WITHIN 3 MILES ON ORDERS OVER 15. EVERY MEAL COMES WITH COMPLIMENTARY POPPADUM AND CHUTNEYS. THE INDIAN KITCHEN

ENTRÉE $14.00 $25.00 $14.00 $22.00 $14.00 $ Half $12.00 (4 pieces) Full $22.00 (8 pieces) $7.00 $15.00 $7.00 $16.00 $12.00 $16.00 $8.00 $16.

ENTRÉE Royal Sizzling Mixed Platter (2 people) Combination of two pcs each of veg samosa, onion bhaji, haryali tikka, chicken tikka & anarkali kebab served on hot sizzling platter with mint & tamarind

Specials. Starters / Appetisers. Tandoori Starters

Specials Chicken Balti Meal $24.99 Zyka special Chicken Balti curry served along with Plain naan, Rice and a serve of raita. Couple Pack $39.99 2 Curries, 1 Naan Bread of your choice, 2 s of Saffron Rice,

Wedding Menu 1. Soup. Accompaniments. Salads. Desserts. Carvery. Mains. Kshs 2,500 per person. Orange, carrot and mint soup

Wedding Menu 1 Kshs 2,500 per person Orange, carrot and mint soup Baby spinach, mixed nuts and strawberries with maple dressing Nicoise salad Kachumbari Plum tomato and mozzarella salad drizzled with pesto

Senior House & Boarders Menu

Loaded Potato Skins with Smoked Bacon & Cheese Roast Beef with Homemade Yorkshires Vegetarian Lasagne with Garlic Bread Week 1 Lunch Roast Loin Pork with Crackling and Homemade Apple Sauce Lamb, Pork &

Tandoori Bites. Appetizers. Salads. Indian Cuisine. Vegetable Samosa $4.99 Crisp Patties stuffed with seasoned potatoes and green peas.

Tandoori Bites Indian Cuisine Appetizers A1 Vegetable Samosa $4.99 Crisp Patties stuffed with seasoned potatoes and green peas. A2 Vegetable Pakora $4.99 Mixed vegetable fritters. (6 pieces) A3 Potato

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

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

Mogo Fried/Boiled Cassava cooked to your taste.

Vegetable Samosa Mixed vegetables wrapped in filo pastry and deep fried. (2 pieces) 2.95 Paneer Samosa Paneer cooked in spices wrapped in filo pastry and deep fried. (2 pieces) 4.25 Pizza Samosa Cheese