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Harvest Menu 2019 Week 1-4 AUS.Indd – 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 cheesec rolls. olives and feta cheese. Wednesday Hummingbird tea cakes.c Hummingbird A tropical pineapple-banana tea cakes spiced cake. Thursday Assorted savouries.vour Joy bowls A protein powerhouse consisting Friday Almond and raspberryr 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 tarts. 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. 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 drinks.dr Small sandwiches,es, lightlig muffins or biscuits. 02.19 – Lunch – – Dessert – – Evening meal – Monday Mediterranean chicken Monday Lemon tart 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 pasties or salmon with lemon aioli. Thursday Rice pudding 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 pie. or jellied fruit. Roast potatoes with roast pumpkin, parsnip Thursday Creamy mushrooms on toasted brioche and green beans. Saturday Fruit custard flan or bacon 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 Yorkshire pudding 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 Apple pie 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 Eton Mess 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 Chocolate pudding 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.
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