– Breakfast – glos sary All week A variety of cereals/porridge/fruit/toast and a selection of spreads. Alfredo A pasta sauce, which consists of butter, cream, garlic and Parmesan cheese. Croquettes A croquette is a small bread crumbed fried food roll. Egg florentine A twist on the classic eggs – Morning Tea – benedict, eggs layered on top of a bed of spinach. Monday Jaffa slice. Greek salad A salad consisting of tomatoes, Tuesday Aunt Daisy's southernhern ccheese rolls. olives and feta cheese. Wednesday Hummingbird tea ccakes. Hummingbird A tropical pineapple-banana tea cakes spiced cake. Thursday Assorted savouries.vour Joy bowls A protein powerhouse consisting Friday Almond and rraspberry friands. of grains, nuts, vegetables and cheese, with a pesto dressing. Saturday Caramelisedelise onion and relish pinwheels. Moussaka A Greek dish made from mince, Sunday Fig andd blueb cheese . aubergines and tomatoes, with cheese sauce. Vol-au-vent A vol-au-vent is a small hollow case of puff pastry. Welsh rarebit A savoury sauce of melted cheese harvest Menu – Afternoon teaa – and other ingredients poured over toast while hot. Week 1 All week A selectionect of freshh fruit and sandwiches with cakes/slicescak orr . biscuits

Gluten Free Gluten Free Option Note: All lunch and evening meal options are accompanied by the listed vegetables or salads, subject to produce availability. All – Supper – Ryman menus are checked by a registered dietician. Most dishes are suitable for diabetics. Please check with the chef regarding any special dietary requirements. All week Tea, Milo or coldld drdrinks. Small sandwiches,es, lightlig muffins or biscuits. 02.19 – Lunch – – Dessert – – Evening meal –

Monday Mediterranean chicken Monday Lemon with berry compote and cream Monday Welsh rarebit or hoki fish hot pot and rice. or banana split with ice cream. or savoury mince and Parsley buttered gourmet potatoes with mashed potatoes. steamed broccoli and carrots. Tuesday Apple and blueberry crumble Tuesday Sweet potato and pumpkin patties with chutney Sweet and sour pork with rice or ice cream or sorbet. Tuesday or cold meat. or lamb moussaka with traditional salad. Chocolate ripple cake Wednesday Garden salad with baby beetroot. Wednesday Braised steak with baby onions or fruit with ice cream. Wednesday Chicken or salmon with lemon aioli. Thursday Rice with apricots Mashed potatoes with sauteed courgettes or tuna croquettes with garlic aioli and cauliflower with cheese sauce. or ice cream or sorbet. and salad garnish. Roast lamb with mint jelly Autumn roast vegetable salad with Thursday Friday Strawberry sponge cheesecake feta and almonds. or chicken and leek . or jellied fruit. Roast potatoes with roast pumpkin, parsnip Thursday Creamy mushrooms on toasted brioche and green beans. Saturday Fruit custard flan or and egg pie. Traditional salad. Friday Battered lemon fish with tartare sauce or ice cream or sorbet. Friday Pulled pork bun with fries or glazed meatloaf. Sunday Chocolate mousse with berries or fettuccine Alfredo. Beer battered fries and Greek salad. or fruit with ice cream. Saturday Honey soy chicken Traditional salad. or ham sirloin with pineapple confit. – Soup – Saturday Spaghetti bolognaise Balsamic roast vegetables and baked potatoes or eggs florentine with spinach. Roasted tomato. with sour cream. Monday Salad garnish. Mushroom. Sunday Roast beef and Tuesday Sunday Leek, sweet potato and chorizo frittata or seafood vol-au-vent. Wednesday Green pea. or macaroni and cheese and salad. Roast sweet potato and roast potatoes with carrots and peas. Thursday Village favourite. – Evening Dessert – – Vegetarian option – Friday Chef Marko's beef goulash. Saturday Corn and bacon chowder. Monday Yoghurt and fruit. Monday Barley risotto with mushrooms and garden salad. Sunday Mushroom. Tuesday Peaches and cream. Tuesday French ratatouille with rice. Wednesday Jellied fruit and cream. Wednesday Pumpkin and cheese frittata with green salad. Thursday Strawberry mousse. Thursday Courgettes stuffed with quinoa and tomatoes. Friday Berries and custard. Friday Joy bowls. Saturday Pineapple delight. Saturday Chickpea stuffed baked potato. Apple and rhubarb crumble with cream. Sunday Spinach and ricotta filo, chutney and Sunday autumn salad. – Breakfast – glos sary A variety of cereals/porridge/fruit/toast All week Beef Beef bourguignon is a beef stew and a selection of spreads. bourguignon braised in red wine, stock, and flavoured with carrots, onions and garlic. Boulangere A traditional French recipe with potatoes layers of potatoes cooked with – Morning Tea – thyme, rosemary and chicken stock. Monday Chocolate chip cookies. Buckwheat A gluten free seed. Buddha bowl A vegetarian meal served in a bowl Creamy chicken vol-au-vent. Tuesday with healthy grains like quinoa or Wednesday Banana cake. rice, usually accompanied with tofu, chickpeas and vegetables. Thursday Wholemeal cheese scones. Chicken A Filipino dish of stewed meat with Friday Apple and bran muffins. adobo vinegar, garlic, soy sauce and spices. Savoury sausage rolls. Colcannon A traditional Irish dish of mashed Saturday potatoes with parsley or cabbage. Sunday Cheese, bacon and onion tarts. Lava A chocolate cake with a gooey cake centre, served hot. Pineapple A light and refreshing mousse type flummery dessert with whipped milk and jelly. harvest Menu – Afternoon tea – Vegetable Chinese stir fried noodles with chow mein chopped vegetables. All week A selection of fresh fruit and sandwiches Week 2 with cakes/slices or biscuits.

Gluten Free Gluten Free Option Note: All lunch and evening meal options are accompanied by the listed vegetables or salads, subject to produce availability. All – Supper – Ryman menus are checked by a registered dietician. Most dishes are suitable for diabetics. Please check with the chef regarding any special dietary requirements. All week Tea, Milo or cold drinks. Small sandwiches, light muffins or biscuits. 02.19 – Lunch – – Dessert – – Evening meal –

Monday Lambs fry and bacon Monday Pavlova with berry compote and cream Monday Coronation turkey salad or chicken adobo. or banana spilt with ice cream. or Swiss cheese and Parsley mashed potatoes with steamed tomato tart. broccoli and braised red cabbage. Tuesday Salad garnish. Tuesday Beef cheeks anise or ice cream or sorbet. or grilled fish with caper sauce. Tuesday Pork schnitzel, tomato sauce Wednesday Banana fritters with mashed potatoes and salad garnish Colcannon, carrots and sauteed silverbeet or fruit with ice cream. with pine nuts. or home-made baked beans on toast with Wednesday Lamb chunks with onion and mint sauce Thursday crisscut fries and salad garnish. or butter chicken with rice. or jellied fruit. Wednesday Egg and asparagus mornay Baby potatoes with peas and butter beans. Friday Lemon syrup yoghurt cake with cream or vegetable patties with chutney. Thursday Roasted pork sirloin with fennel, apples or fruit with ice cream. Baby cos salad. and gravy Creme brulee Thursday Chicken tenders with lime aioli and garden salad. or shepherd’s pie. Saturday or beetroot salad. Roast potatoes, pumpkin, parsnips and or ice cream or sorbet. sauteed courgettes. Sunday Pineapple flummery Friday Quiche Lorraine Friday Crumbed flounder fish with tartare sauce or fruit with ice cream. or meat patties with onions and gravy on or corned beef. mashed potatoes. Thick cut fries and caesar salad. – Soup – Saturday All day breakfast Saturday Beef bourguignon Carrot and parsnip. or vegetarian all day breakfast. or lamb meatballs. Monday Boulangere potatoes with green cabbage and Tuesday Zucchini and safron. Sunday Corn fritters with guacamole and salsa cauliflower with cheese sauce. Wednesday Roasted pumpkin. or cottage pie and salad. Sunday Roast chicken with sage and onion stuffing Thursday Carrot and lentil. or pork sausages with apples and gravy. – Evening Dessert – Roast sweet potato, pumpkin, potatoes and peas. Friday Chicken, tomato and coconut. Saturday Minestrone. Monday Hazelnut mousse. – Vegetarian option – Sunday Herb and tomato with sour cream Tuesday Butterscotch pudding. and chives. Wednesday French crepes with berries. Monday Tofu and vegetable curry with rice. Tuesday Cos salad with avocado,egg, parmesan cheese Thursday Poached pears and custard. and snow peas. Friday Jellied fruit and passionfruit cream. Wednesday Eggplant parmigiana. Saturday with berries. Thursday Vegetable chow mein. Sunday Mango mousse. Friday Vegetarian lasagne with buckwheat salad. Saturday Mediterranean vegetable and chickpea stew. Sunday Buddha bowl. – Breakfast – glos sary All week A variety of cereals/porridge/fruit/toast and a selection of spreads. Boulangere A traditional French recipe for layers potatoes of potatoes cooked with thyme, rosemary and chicken stock.

Canadian A golden syrup twist on a traditional date cake date cake. – Morning Tea – Egg florentine A twist on the classic eggs benedict, eggs layered on top Monday Cranberry and white chocolate cookies. of a bed of spinach. Tuesday Assorted savouries. Friands A small almond cake, typically Wednesday Berry friands. with additional ingredients such as coconut, chocolate, fruit or nuts. Thursday Pikelets with jam and cream. Goulash A thick stew or soup usually Friday Delicious ginger loaf. containing paprika, it can be made as a meat dish or vegetarian option. Saturday Aunt Daisy's southern cheese rolls. Joy bowls A protein powerhouse consisting of Sunday Roast vegetable savoury muffins. grains, nuts, vegetables and cheese, with a pesto dressing. Moussaka A Greek dish made from mince, aubergines and tomatoes, with harvest Menu – Afternoon tea – cheese sauce. Quinoa A gluten free, high protein grain. All week A selection of fresh fruit and sandwiches Week 3 with cakes/slices or biscuits.

Gluten Free Gluten Free Option Note: All lunch and evening meal options are accompanied by the listed vegetables or salads, subject to produce availability. All – Supper – Ryman menus are checked by a registered dietician. Most dishes are suitable for diabetics. Please check with the chef regarding any special dietary requirements. All week Tea, Milo or cold drinks. Small sandwiches, light muffins or biscuits. 02.19 – Lunch – – Dessert – – Evening meal –

Monday Salmon with lemon aioli Monday Strawberry sponge cheesecake Monday Corned beef hash with or ham sirloin with pineapple confit. or banana split with ice cream. poached eggs Scalloped potatoes with honey carrots or macaroni and cheese. and beans. Tuesday Apple and blueberry crumble Tuesday Bacon and egg pie Tuesday Braised steak with baby onions or ice cream or sorbet. or . or turkey salad. Tiramisu Garlic mashed potatoes with savoy cabbage Wednesday Traditional salad. and pumpkin. or fruit with ice cream. Wednesday Penne pasta with herb and tomato sauce Wednesday Chicken chasseur Thursday Lemon tart or creamy mushrooms on brioche toast. or lamb steak with plum sauce. or jellied fruit. Traditional salad. Boulangere potatoes with sauteed courgettes, Thursday Scrambled egg on toast cauliflower with cheese sauce. Friday Canadian date cake with ice cream or lamb moussaka and salad. Thursday Roast beef and horseradish or fruit with ice cream. or country sausages with onions and gravy. Friday Spanish omelette with green salad Roast potatoes, sweet potato, parsnips and Saturday Blueberry or fettuccine Alfredo. green beans. or ice cream or sorbet. Chicken pancakes Friday Fisherman basket Saturday or sweet and sticky chicken. Sunday Chocolate mousse with berries or asparagus and gruyere tart. Chips and traditional salad. or fruit with ice cream. Greek salad. Saturday Smokey brisket – Soup – Sunday Eggs florentine or turkey, cranberry and brie pie. or cold meat. Smashed gourmet potatoes with crispy sage with creamed silverbeet and butter beans. Monday Chef Marko's beef goulash. Traditional salad. Sunday Roast lamb leg with gravy Tuesday Split pea. – Evening Dessert – or smoked fish cakes with tomato relish. Wednesday Cream of cauliflower. Roasted potatoes with roast carrots, Monday Jellied fruit with passion fruit cream. peas and pumpkin. Thursday Chicken stock pot. Tuesday Chocolate pudding. – Vegetarian option – Friday Tomato herb soup with sour cream and chives. Wednesday Profiterole with berry coulis. Monday Spinach, ricotta and pine nut filo. Saturday Corn and bacon chowder. Thursday Coffee syrup cake with cream. Tuesday Lemon, parmesan and rocket risotto with salad. Sunday Pea and ham. Friday Yoghurt and fruit. Wednesday Joy bowl. Saturday Chocolate bavarian. Thursday Sweet onion and feta cheese flan. Stewed apples. Friday Vegetable turnovers with lentil salad. Sunday Saturday Courgettes with quinoa and tomatoes. Sunday Pumpkin and vegetable frittata. – Breakfast – glos sary All week A variety of cereals/porridge/fruit/toast Beef Beef bourguignon is a beef stew and a selection of spreads. bourguignon braised in red wine, stock, and flavoured with carrots, onions and garlic. Buddha bowl A vegetarian meal served in a bowl with healthy grains like quinoa or – Morning Tea – rice, usually accompanied with tofu, chickpeas and vegetables. Monday Key lime and coconut tea cakes. Lava Cake A caramel cake with a gooey centre, Tuesday Cheese scones. served hot. Wednesday Custard danish. Chicken A Filipino dish of stewed meat with adobo vinegar, garlic, soy souce and spices. Thursday Afghans. Navarin A French lamb stew packed with Friday Rocky road. of lamb onions, peas, and root vegetables. Saturday Savoury mousetraps. Onion confit A delicious sweet-savory onion jam originating from France. Sunday Onion confit, bacon and cheese tarts. Quinoa A gluten free, high protein grain. Ragout stew A stew which can be cooked with or without meat and includes tomatoes, squash, and other vegetables. Harvest Menu – Afternoon tea – Tiramisu A dessert consisting of layers of sponge soaked in coffee with All week A selection of fresh fruit and sandwiches chocolate and mascarpone cheese. Week 4 with cakes/slices or biscuits.

Gluten Free Gluten Free Option Note: All lunch and evening meal options are accompanied by the listed vegetables or salads, subject to produce availability. All – Supper – Ryman menus are checked by a registered dietician. Most dishes are suitable for diabetics. Please check with the chef regarding any special dietary requirements. All week Tea, Milo or cold drinks. Small sandwiches, light muffins or biscuits. 02.19 – Lunch – – Dessert – – Evening meal –

Monday Corned beef with mustard sauce Monday Pavlova with berry compote and cream Monday Lemon and herb crumbed or baked fish with caper sauce. or strawberry ice cream sundae. chicken thighs Scalloped potatoes, honey carrots and or corn fritters with guacamole and salsa. cauliflower with cheese sauce. Tuesday Caramel lava cake Traditional salad. Tuesday Lamb and pearl barley casserole or ice cream or sorbet. or cottage pie. Tuesday Tuna mornay with green salad Chocolate ripple cake Mashed potatoes with pumpkin and broccoli. Wednesday or veal schnitzel with braised red cabbage or fruit with ice cream. Wednesday Teriyaki salmon and mashed potatoes. or ham and gruyere croquettes. Thursday Tiramisu Crisscut fries. Herb baby potatoes. or jellied fruit. Wednesday Meat patties with onion gravy Thursday Roast chicken with sage stuffing and gravy Friday Black Doris plum upside down cake or lentil and sweet potato burgers. or devilled sausages. or fruit with ice cream. Mashed potatoes. Roast potatoes with roast vegetable medley Thursday Pumpkin and cheese frittata and beans. Saturday Apple and blueberry pie or lamb salad. Friday Crumbed hake or ice cream or sorbet. or corned beef salad. Friday Italian meatballs in sugo Beer battered chips. Sunday Trifle with whipped cream or mushroom strudel. Saturday Beef bourguinon or fruit with ice cream. Beetroot, rocket, almonds and feta salad. or chicken adobo with rice. Saturday Mashed potatoes, braised red cabbage and – Soup – All day breakfast cauliflower with cheese sauce. or vegetarian all day breakfast. Sunday Roast pork and apple sauce Monday Roast pumpkin. Sunday Coronation turkey salad or navarin of lamb. Cream of asparagus. or vegetarian quiche and salad. Roast potatoes, pumpkin and peas. Tuesday Wednesday Leek and potato. – Evening Dessert – – Vegetarian option – Thursday Pea and ham. Monday Chocolate mousse. Monday Spaghetti with roast vegetables and white beans. Friday Sweet potato and yellow lentil. Tuesday Black forest cake. Tuesday Buddha bowl. Saturday Leek and brown rice. Wednesday Vanilla pudding with berries. Wednesday Spinach and feta omelette. Sunday Vegetable broth. Thursday Peaches and cream. Thursday Mediterranean stew. Friday Creme caramel. Friday Goats cheese and cherry tomato flan with salad. Saturday Chocolate bavarian. Saturday Spinach and ricotta tortellini with salad. Sunday Berry crepes. Sunday Cos salad with avocado, egg, parmesan and snow peas.