Our Menu
Meat
Lamb Shank with Buttered Mashed Potato and Savoy Cabbage
Flat Iron Steak with Cubed Rosmary Roast Potatoes and Grilled Tomato
Chicken Breast in a Leek and Wholegrain Mustard Sauce with Cubed Roast Potatoes
Minted Lamb Chop With Buttered Jacket Potato and Vegetables
Sausage Lambs Liver and Onions with Buttered Mashed Potato
Cottage Pie
Fish
Kedgeree
Salmon Fillet with Buttered New Potatoes and Vegetables
Pasta
Spaghetti Bolognese
Lasagne Al Forno
Stews
Chicken Casserole with Dumplings Improved recipe
Slow Cooked Oxtail Stew with bread Roll
Slow Cooked Beef and Red Wine Stew With Dumplings
Vegetarian
Blue Cheese and Mushroom Pasta Bake (v)
Cheese, Garlic and Herb Potato Gratin with Vegetables (v)
Puddings
Seasonal Fruit Crumble
Oven Baked Rice Pudding
Raisin Sponge Cake
Jam and Coconut Sponge Cake
Natural Yogurt with Fruit Coulis
Jelly Pot
Sandwiches
A variety of filings served on either white or seeded bread
Please consult us with regards any allergies or dietry requirements.
Many of our clients enjoy the ease of a set menu. Below you may see two weeks worth of choices based on the Nutrition Package. This is altered accordingly to match the package that you choose.
Week One
Monday
Ham 1/2 Roll and 1/2 Seeded Bread with Bistro Side Salad and Coleslaw
Lamb Shank in Gravy with Mashed Buttered Potato and Savoy Cabbage
Raisin Sponge
Tuesday
Egg Mayonnaise 1/2 Roll and 1/2 Seeded Bread with Bistro Side Salad
Classic Fish Pie made with Responsibly Sourced Salmon, Cod and Smoked Haddock Garden Peas and Wilted Spinach
Oven Baked Rice Pudding
Wednesday
Cheddar Cheese 1/2 Seeded Bread with Garden Side Salad and Coleslaw
Slow Cooked Beef and Red Wine Stew and Dumplings
Jam and Coconut Sponge
Thursday
Smoked Salmon 1/2 Seeded Bread with Freshly Picked Dill Side Salad
Lasagne Al Forno
Fruit Crumble
Friday
Roast Beef 1/2 White Bread with Pickled Onion Salad and Coleslaw
Kegeree made with Free Range Egg and Smoked Haddock
Natural Yogurt and Fruit Coulis
FOR THE WEEKEND
Pate and Cheese Selection with Biscuits, Pickles and Grapes
Week Two
Monday
Ham 1/2 Roll and 1/2 Seeded Bread with Bistro Side Salad and Coleslaw
Salmon Fillet with Dill Buttered New Potatoes and Vegetable Medley
Seasonal Fruit Crumble
Tuesday
Roast Beef 1/2 White Bread with Pickled Onion Salad and Coleslaw
Chicken Casserole with Fluffy Dumplings
Jam and Coconut Sponge Cake
Wednesday
Cheddar Cheese 1/2 Seeded Bread with Garden Side Salad and Coleslaw
Traditional Cottage Pie with Garden Peas
Oven Baked Rice Pudding
Thursday
Egg Mayonnaise 1/2 Roll and 1/2 Seeded Bread with Bistro Side Salad
Roast Chicken Breast with Leek and Wholegrain Mustard Sauce with Cubed Roast Potatoes
Raisin Sponge Cake
Friday
Egg Mayonnaise 1/2 Roll and 1/2 Seeded Bread with Bistro Side Salad
Flat Iron Steak with Rosemary Cubed Roast Potatoes and Grilled Tomato
Jelly Pot
FOR THE WEEKEND
Carved Ham, Pork Pie, Cheese Wedge, Crackers and Pickle Platter
