Weekly Menu. Monday Tuesday Wednesday Thursday Friday 15-May 16-May 17-May 18-May 19-May

Similar documents
Monday Tuesday Wednesday Thursday Friday 8-Jan 9-Jan 10-Jan 11-Jan 12-Jan

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY 2018/4/ /4/ /4/ /4/ /4/27

St Mary s Catholic Primary School. Lunch Menu. Week commencing: 30 th October Shepherd s Pie

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

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

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

Fresh Fruit And Vanilla Custard. Pork Hokkien Noodles. Macaroni. Minced beef Bacon Spinach and Carrots. Cheese on Crackers Pears

Real cooking is above all an art form.

WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

New Menu as of Jan. 1, 2014 Choice of one Entree, Main and Dessert

L = lactose-free, LL = low-lactose, M = milk-free, G = gluten-free, P = no pork, B = no beef

2018 OSAI Menu Everyday items The following items will be provided every day in addition to the daily menus

Monday Tuesday Wednesday Thursday Friday Saturday Sunday. Gnocchi with Napolitano Sauce. Chicken Schnitzel Honey Mustard Sauce

CHICKEN TETRAZZINI CHICKEN, PASTA, ONION, MUSHROOM, BUTTER, PLAIN FLOUR, MILK, CREAM, CHEESE, VEGETABLE STOCK, PARSLEY

Senior House & Boarders Menu

MONDAY A Taste of Asian Night Buffet

Spanish Paella Halal Steak & Onion Puff Pastry Pie

À LA CARTE H O T & C O L D

All Veggie! pizzas pastas mexican sandwiches salads eggless cakes desserts and more... For catering enquiries, please call

SOUP ASIAN. Small portions available on request Vegetarian (v) Vegan All prices are in USD and including tax and service charge

BREAKFAST PASTRIES. Rotating Baked Goods. Pumpkin Muffin Cherry Scone Banana Tea Bread. Classic Muffin/Muffin Tops (Always Available)

Breakfast Special AM PM choice of to start

Steamed Chicken with Soy-Bean Sauce

WEEK 1 (All recipes are homemade unless otherwise stated in italic writing. All pasta/rice or flour is 50% wholemeal and 50% white.

Autumn Term Week Three - SATURDAY

kiddi s menu Please note: These are sample menus and are subject to change Menu produced under the guidance of a Registered Dietician

H O T B U F F E T M E N U

CHICKEN TETRAZZINI CHICKEN, PASTA, ONION, MUSHROOM, BUTTER, PLAIN FLOUR, MILK, CREAM, CHEESE, VEGETABLE STOCK, PARSLEY

bento box JEWELL EVENTS CATERING JEWELL TO GO Celebrating 50 years of Creative Catering

Quadrus Buffet Lunch Menus

CHINESE FOOD DAILY ITEMS:

Breakfast Items SW Bangy Rd Lake Oswego, OR

BREAKFAST (Served from 6:30am to 12:00 noon)

Wk 1: Main School MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY

Lunch Menu. Feb. 10, SOUP Minestrone Soup (Thick vegetables soup with pasta topped with parmesan cheese)

BISTRO VEGAN AND VEGETARIAN CATERING

********* ********* ********* ********* ********* Vegetables stuff with Slowly cook lamb with Beef balls with tomato sauce Grilled drumstick chicken

City of Helsinki Menu for comprehensive schools AUTUMN 2017/S Education Sector

Wulle & Crisi s. Price List for Set Menus. Chef s Special Buffet Selection #4. Christmas Hot Buffet Quoted on Request

2 nd Half Autumn Lunch Menu

Grill Special- Sunday- Grilled tomato sandwich with guacamole, corn salsa and Vegan Ranch Dressingserved with fries or salad

AUTUMN/WINTER MENU. Week 1 LUNCH TEA SNACKS. Vegetable risotto ~ Selection of fresh Poached pears. vegetables and fruit Contains wheat.

Mercato Week 3 March 24 to March 30, 2019 Specials Sunday- Grill Special- turkey, bacon, lettuce and tomato sandwich with fries or salad

SOUPS SALADS. Mixed Green and Grapefruit. pork chili verde. Candied Pecan & Pear. Smoked ham and potato corn. Butternut Squash.

BREAKFAST. Your choice of: fresh squeezed juice or sliced fruit selection of freshly baked: Danish pastry muffin croissant or toast

Wednesday 10. Grilled Brats. Ground Bologna on Bread Spaghetti Salad Peaches

Z.E.N. Select. Breakfast. Menu Choices

Dairy Tray. Minimum Order: 10 People. $10.95 per person plus taxes $14.95 per person plus taxes (With Lox)

BREAKFAST PASTRIES. Rotating Baked Goods. Pumpkin Muffin Cherry Scone Banana Tea Bread. Classic Muffin/Muffin Tops (Always Available)

BREAKFAST MENU CONTINENTAL BREAKFAST

Roasted Roma Tomato Soup (V) 18 Bell pepper, oregano, sour cream. Pumpkin Coconut Soup (V) 18

Monday Tuesday Wednesday Thursday Friday

WEEK 1 Monday. Chocolate sponge & custard

(Minimum of 25 guests required for all catered events - NYS sales tax and delivery fee extra)

PureFit Meals November 2017

Please call or Christine Stevenson at: Tel: Fax: for all catering orders 219 Westheimer

Kindly book dinner reservations for parties of 5 or more at least one day in advance

Renaissance College. February King Dou Pork with Rice. Soy Sauce Chicken with Rice. Lo Hon Vegetables with Rice. Lunar New Year Theme 01/02

Week 1. 1/7 1/8 1/19 1/10 Tuesday. Hungarian Goulash (+2) (35 serv) 15# beef chucked, cubed 16# EP Pork butt (slabbed) Jerk Chicken* (+2) (35 serv)

ELEMENT Buffet Dinner March

WEEK 1 Lent Term 2019

FOR STARTERS THE MAIN DISH ON THE SIDE DESSERT BEVERAGES. CONDIMENTS Butter Margarine

herbal teas $8.95/person The Power Breakfast

MENUS. InterContinental Cairo Citystars Omar Ibn El Khattab St. Heliopolis, Cairo Egypt Go to or click here to contact us

Edwards Hall Term

Lunch - Week 1. Lemon & herb roasted chicken supreme with sage stuffing. Vietnamese street style pork chop

Buffet Breakfast Selections

Spring Term /1/19. Thursday 3/1/19. Tuesday Inset. Monday INSET. Wednesday 2/1/19 Inset. Friday 4/1/19

Global Interactive Lunch Special- Waffle Bar with choice of fruit and toppings

chartwells winter residential menu 2018

Breakfast/Brunch Catering Small size trays serve 8 10 Large size serves 16 20

Premium Open Bar Package. Non- Premium Open Bar Package. Beer & Wine Open Bar Package. Coffee & Tea Service

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

SIDCOT SCHOOL breakfast menu

more 101 More Things To Do With Ramen Noodles Patrcik BY Toni Patrick

RAFFLES SOUTH NURSERY LUNCH BOX MENU FOR THE MONTH OF FEBRUARY 2018 WEEK 1 MAIN COURSE VEGETABLES RICE/POTATO DESSERT

Week 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY

A La. Carte. Menu. Beef. carpaccio shaved parmesan. Tuna. Seafood spring. rolls. Tuna finely. Soup. Mulligatawny curry. dice of fresh fish, US$15.

BRAIN FOOD MENU MORNING MEETING BREAK

Don Stanley s Catering Services

Soups Main Course Chicken

Variety of regional bread Wholemeal bread Croissants Mini assorted pastry. Jam, jelly and honey Salted and unsalted butter, low fat butter

Wholefood Nutritional Menu Plan

Breakfast Buffet Menu

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

VILLA VEDAS IN VILLA DINING MENU ***************

Spring Term Supper Menu 2018

The Big Cook Grocery List

Welcome to our Meal Service.

Salad Selections (small bowls serve 10-12ppl / large bowls serve 20-24ppl)

Spring/Summer Healthy Options Hot Buffet Package Vat per person (No Dessert) Vat with Fresh Fruit Platter

BISTRO FEATURES try one of our St. Patty s Day inspired beverage pairings!

MONDAY 25 FEBRUARY. MAIN Red Tractor Sausage and Mash with Onion Gravy served with Fresh Savoy Cabbage and Carrots (1, 8, 9)

Celebrate Holiday Menu

DAY SPA EMPERORS PALACE MENU by

MERCHANTS RIVER HOUSE AMERICAN BISTRO BEVERAGE MENU. Premium Open Bar Package

Dinner Menu Entrees Mellow Tasting Plate 9.90

Catering Menu!"#$ pantryfoods.ca

Prawns Cocktail Our way Straits of Melaka Pink Prawns in Shellfish Oil and Lime Dressing with Green Asparagus accompanied by Herb Grissini.

ALL DAY BREAKFAST THREE FARM FRESH EGGS ANY STYLES 480. Signature Vegetarian Spicy Pork

Transcription:

15-May 16-May 17-May 18-May 19-May TABOULE SALAD TOMATO MOZZA SALAD SHAVED CARROT MIXED SALAD(MUSHROOM/CHINESE VEGETABLE/BLACK FUNGUS CUCUMBER MUSHROOM SOUP CARROT SOUP THAI SOUP MINCED MEAT AND TOFU SOUP TOMATO SOUP ROASTED CHICKEN BEEAST SLICED PORK LOIN DIJON MUSTARD SAUCE THAI SPECIAL MAIN COURSE STUFFED BELL PEPPER CHICKEN DRUMSTICK SAUTEED PORK DUCK BREAST SAUCE HONNEY&THYME ROASTED CHIKEN GRAVY ROASTED FISH PROVENCALE HACHI PARMENTIER GREEN PEA CARROT & POTATO PARSLEY POTATO PASTA RICE MASH POTATO SPINACH WITH GARLIC CHINESE VEGETABLE THAI STYLE SIDE DISH CHINESE VEGETABLE CAULIFLOWER&BROCOLLI YOGURT CHEESE YOGURT CHEESE YOGURT HAMIMELON PEACH COMPOTE THAI SPECIAL DESSERT ICE CREAM BANANA CHOCOLATE Red Meat 11% Fish 4% White Meat 12% 47 % 26% * Calculated over the whole week

22-May 23-May 24-May 25-May 26-May EGG MIMOSA RICE SALAD CORN SALAD RED BEETROOT & RAISIN GREEN MIX SALAD ONION SOUP CARROT SOUP CARROT SOUP BROCCOLI SOUP GREEN PEA SOUP BONE HAM SAUTEED DUCK CARBONARA TORTILLA POMMES DE TERRE/ OIGNONS FISH CHOWDER CHICKEN CREAM STEW MUSHROOM SAUTEED PORK TOMATO & BELL PEPPER FISH TOMATO SAUCE FRANKFURTER FISH MEUNIERE PASTA CAULIFLOWER GRATINATED PASTA WHITE RICE ROASTED POTATO SPINACH STEAMED ZUCCHINI WITH CREAM AND CHEESE GREEN BEAN CARROT STEAMED BROCCOLI GREEN PEA VEGETABLE WATERMELON CHEESE CHEESE YOGURT YOGURT SOGO COCO MELON MUFFIN PEAR FRUIT SALAD Red Meat 10% Fish 8% White Meat ;10% 48% 27%

29-May 30-May 31-May 1-Jun 2-Jun TABOULE SALAD CAULIFLOWER VINAIGRETTE RED BEETROOT SALAD CUCUMBER, CREAM-LEMON DRESSING CHICKEN BROTH EGG TOMATO SOUP MISO SOUP GREEN PEA SOUP SALAD BAR SALAD BAR SALAD BAR SALAD BAR SAUSAGE GRAVY SAUCE BEEF HONG XIAO ROU SLICED DUCK WOK LEMON GRASS FISH MEUNIER WITH LEMON ROASTED DUCK FISH FINGER TOMATO SAUCE CHICKEN STEW MUSHROOM LASAGNA PASTA STEAMED RICE HUMUS STEAMED POTATO PARSLEY ZUCHINI CAKE CARROT VICHY SPINACH WITH CREAM AND GARLIC BAKED EGGPLANT ORANGE TANGERINE YOGURT CHEESE THOUSAND ISLAND CAKE CUSTARD CREAM ICE CREAM BANANA Red Meat 8% Fish 4% White Meat 13% 48% 27% Deep Fried 3%

5-Jun 6-Jun 7-Jun 8-Jun 9-Jun LETTUCE TOMATO HAM PASTA SALAD SHAVED CARROT QUICHE VEGETABLE TOMATO SALAD MUSHROOM SOUP TOMATO SOUP GREEN VEGETAABLE SOUP CARROT SOUP ONION SOUP MUSHROOM HAM & CHEESE OMELETTE CHICKEN LEGG TERRYAKI (No bones) SAUTEED PORK CELERY FISH TOMATO SAUCE COUNTRY SAUSAGE STEAMED FISH IN SOY SAUCE BAKED DUCK BREAST ORANGE SAUCE SAUTEED SLICED CHICKEN PARMENTIER DE POISSON BEEF MEAT BALL IN TOMATO SAUCE BAKED POTATO CUBE MIX STEAMED VEGETABLE WITH RED BEAN COUSOUS MASH POTATOES TORTELLINI PASTA CAULIFLOWER GRATINATED SPINACH CHICK PEAS & RATATOUILLE GREEN BEANS WITH CARROT CELERY, CARROT, TOFFU YOGURT CHEESE YOGURT YOGURT CHEESE MANDARINE APPLE BANANA CHOCOLATE ORANGE CHOCOLATE TART Red Meat 9% Fish 8% White Meat 13% 45% 25%

12-Jun 13-Jun 14-Jun 15-Jun 16-Jun PINK RICE SALAD CORN GREEN PEA TOMATO MOZZA SALAD GREEN MIX SALAD BREAD CROUTONS RED CABBAGE SALAD POTATO TUNA SALAD MUSHROOM SOUP VEGE SOUP CORN SOUP PARMENTIER SOUP GREEN PEA SOUP CHEESE, MUSHROOM, SHAVED POTATOTOMATO OMELETTE ROASTED DUCK BREAST CHCKEN LEGG LEMON GRASS CHICKEN SPINACH RISOTTO PORK SCHINTZEL SPANISH TORTILLA VEGETABLE PORK AIGRE DOUCE BEEF BOLOGNAISE SURPISE PIZZA ROASTED FISH with CRUST CARROT GREEN PEA RICE SPAGHETTI POTATO PARSLEY STEAMED RICE BROCCOLI WITH CREAM CELERY CARROTS EGGPLANT STEAMED COLIFLOWER/CARROT GREEN MIXED SALAD YOGURT YOGURT CHEESE CHEESE YOGURT MUFFIN PEACH COMPOTE APPLE ICE CREAM WATERMELON Red Meat 10% Fish 4% White Meat 11% 48% 2%7 Deep Fried %

19-Jun 20-Jun 21-Jun 22-Jun 23-Jun TOMATO MOZZA SALAD POTATO TUNA SALAD MIMOSA EGG CORN SALAD GREEN MIX SALAD MUSHROOM SOUP CARROT SOUP BROCCOLI SOUP VEGETABLE SOUP GREEN PEA SOUP ROASTED PORK LOIN WITH BBQ SAUCE ROASTED DUCK BREAST PORK SCHINTZEL PORK CHOP BBQ SAUCE BEEF STEW CHICKEN GOULASH CHICKEN CORDON BLEU (no ham) FISH TOMATO SAUCE SWEET SOUR CHICKEN PIZZA PASTA POTATO CARROT MASH PASTA BAKED POTATO WHITE RICE BOK CHOI SPINACH MIXED VEGETABLE MACEDOINE SAUTEED WHITE CABBAGE GREEN PEA CHEESE CREPES STRAWBERRY JAM YOGURT APPLE COMPOTE CHEESE PEACH COMPOTE YOGURT MUFFIN CHEESE BANANA CHOCOLATE Red Meat 11% Fish 5% White Meat 11% 47% 26% Deep Fried %

26-Jun 27-Jun 28-Jun 29-Jun 30-Jun RED BEETROOT SALAD EGG MAYONNAISE CUCUMBER SALAD RED CABBAGE - APPLE RICE SALAD CARROT SOUP CORN SOUP & FLAKES EGG TOMATO SOUP CARROT SOUP CHICKEN CURRY SAUTEED PORK MUSTARD MEAT BALLS CHICKEN PITA YOGURT SAUCE AND SALSA SAUTEED DUCK SPRING ONION ROASTED CHICKEN LEGG GRAVY ROASTED DUCK THYME SAUCE FISH MEUNIERE OMELETTE MUSHROOM SHAVED POTATO SPINACH CHICKEN SAUTEED PORK TOMATO & BELL PEPPER RICE POTATO WEDGE CAJUN PASTA PESTO CHICK PEA HUMUS TOTELLINI CABBAGE CARROT VICHY ZUCHINI MIXED VEGETABLES IN DICE CAULIFLOWER YOGURT PINEAPPLE CHEESE SEASONNAL FRUIT CHEESE CARROT CAKE CUSTARD CREAM PEAR ICE CREAM FRESH LITCHI Red Meat 10% Fish 3% White Meat 14% 47% 26%