Corpus Christi Cafeteria Lunch Menu Week 1
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CORPUS CHRISTI CAFETERIA LUNCH MENU WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SUNDAY SOUP OF THE DAY Roast tomato and Spicy red lentil Carrot, ginger and Roast red pepper Chunky winter Sweet potato with basil orange vegetable cumin CHINESE Beef in a black bean Lemon chicken and Crispy chilli beef Sweet and sour pork Stir fried prawn with sauce with egg fried boiled rice with stir fried with rice chilli and garlic and rice noodles noodles MAIN COURSE Moroccan lamb Porchetta with Roast Piri piri ¼ Beef madras with Chicken and bacon Roast leg of lamb steak with cous cous tomato salsa chicken with lemon poppadum’s and pie with gravy with minted salad wedge chutney cabbage FISH MAIN COURSE Roasted salmon Thai green prawn Cod loin steamed Traditional fish pie Freshly battered fish Smoked haddock with beetroot slaw Curry with prawn with spring onion of the day, lemon mornay with leeks crackers with orange and and tartare sauce ginger sauce VEGETARIAN MAIN Quorn and Sweet and sour Vegetable sausage Vegetable Stuffed pepper with Creamy vegetable COURSE vegetable moussaka tofu, beansprouts, toad in the hole enchiladas, sour Moroccan spiced pie peppers and with onion gravy cream and salsa cous cous and pineapple herbed yoghurt POTATOES Roast new potatoes Rice Roasted potatoes Rice Homemade chips Herby dice & Herby egg noodles Sautéed potatoes (garlic and Dauphinoise potato New potatoes Mash VEGETABLES Green beans Buttered sweet rosemary) Steamed carrots Cabbage Peas Braised red cabbage corns Sweet potato chips broccoli Peas and sweetcorn Roasted root veg Vichy carrots Cabbage Cauliflower cheese HOT SWEET Apple and date Orange and sultana Pear and Sticky toffee apple Nutmeg and vanilla All butter croissant almond crumble sponge with frangipane tart pudding with rice pudding and apricot with custard Chantilly butterscotch sauce pudding Weeks commencing: 09/01/2017, 06/02/2017, 06/03/2017 CORPUS CHRISTI CAFETERIA LUNCH MENU WEEK 2 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SUNDAY SOUP OF THE DAY Parsnip and apple Broccoli and stilton Moroccan chickpea Leek and potato Mushroom and Roast tomato and tarragon garlic RUBY MURRAY Chicken tikka Butter chicken Thai red curry and Tikka Paneer and Lamb Balti with flat (ALL SERVED WITH dhansak sticky rice vegetable korma bread MINI POPPADUM’S) MAIN COURSE Rosemary, garlic Chicken with cheese Slow roast beef Oriental sticky chilli Lamb moussaka and Honey and mustard marinated rump and herb crust, leek brisket with pork ribs green salad baked ham with steak with and bacon sauce Yorkshire pudding, apples sauce mushroom and gravy and grilled tomato horseradish MAIN COURSE Seared Pollock on Salmon pad Thai Prawn jambalaya Skipper’s choice Freshly battered Turkey escalope spinach with sauce plaice, tartare, with cranberry and vierge lemon bacon jam VEGETARIAN MAIN Five-veg lasagne Provencal omelette Sweet potato, Roasted vegetable Mushroom and Cauliflower, kale COURSE (Aubergine, cake with rocket aubergine and and mozzarella quorn stroganoff and potato curry mushroom ,red and parmesan salad tomato gratin wrap with salsa pepper, spinach and pine nut with ricotta) POTATOES Turmeric and Homemade chips Roast potatoes Leek and potato Homemade chips Garlic potato wedge & cardamom rice Mustard mash Herbed new gratin Boulangere Potato Rice VEGETABLES Sweet potato chips Roasted cauliflower potatoes Noodles Beans Crushed carrot Peas with soy and garlic Honey roast Mange tout with Buttered carrots and swede Baby corn Vichy carrots parsnips and carrot spinach Green beans Spinach and Greens Roast courgettes HOT SWEET Steamed chocolate Spotted dick Treacle steamed Warm white Rum and raisin Apple pie and pudding with and custard Pudding with chocolate and steamed pudding custard chocolate sauce lemony custard cranberry sponge Weeks commencing: 16/01/2017, 13/02/2017, 13/03/2017 CORPUS CHRISTI CAFETERIA LUNCH MENU WEEK 3 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SUNDAY SOUP OF THE DAY Winter minestrone Butternut squash White bean and Roast carrot and Red lentil, chickpea Carrot and and cheddar smoked garlic cumin and chilli coriander BURGER BAR Chicken burger, Portabella, cheese Pork and apple Fajita beef burger, Classic cheese and (all garnished with spicy corn relish burger with onion burger, apple sour cream and bacon burger onion, tomato & chutney guacamole lettuce) MAIN COURSE Beef bourguignon Gammon steak with Roast leg of lamb, Chicken and Lamb Rogan josh Roast chicken, fried egg mint sauce and mushroom pie with poppadum’s sausage meat gravy stuffing and gravy MAIN COURSE Steamed oriental Smoked haddock Salmon en croute Skipper’s choice Battered cod, lemon Lemon and honey cod with fishcake with dill with white wine wedge and tartare marinated pork loin beansprout salad sauce sauce sauce steaks VEGETARIAN MAIN Shepardless Pie Lentil and chestnut Roasted vegetable Mushroom biryani Leek and potato tart Cream of vegetable COURSE loaf with and ricotta pasta with gorgonzola pie Cumberland sauce bake POTATOES Rice Homemade chips Roast potatoes Mash Homemade chips Roast potatoes & New potatoes Mash New potatoes Noodles with crispy Rice New potatoes VEGETABLES Carrots Peas Roasted root veg onion Spinach and onion Sautéed cabbage Soured cabbage Cauliflower cheese Steamed broccoli Sliced carrots Peas and green Roast carrots Sliced green beans beans Broccoli(HT) HOT SWEET Eve’s pudding and Rice pudding with Rhubarb crumble Coconut and mixed Steamed chocolate Peach cobbler custard caramelised banana with custard berry sponge pudding with with cream chocolate sauce Weeks commencing: 23/01/2017, 20/02/2017, 20/03/2017 CORPUS CHRISTI CAFETERIA LUNCH MENU WEEK 4 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SUNDAY SOUP OF THE DAY Roast cauliflower Mexican bean Creamy sweetcorn Roasted red pepper Tomato and basil Thai sweet potato and oregano SLOW COOKED, BBQ pulled pork Slow cooked beef Slow cooked leg of Homemade corned Slow roasted WARM BRIOCHE shoulder with red brisket with lamb, minty tomato beef, pickles and shredded chicken BUNS cabbage slaw jalapeno, gherkin onion cucumber mustard with BBQ sauce and and coleslaw raita slaw MAIN COURSE Pork and chorizo Lamb tagine Roast pork Roast chicken Bacon loin and chilli Roast chicken leg cassoulet shoulder, roast breast, caramelised pineapple salsa with lemon, garlic apples and gravy shallot cream sauce and rosemary FISH MAIN COURSE Baked salmon with Grilled plaice with Harissa cod with Skipper’s choice Battered haddock, Braised beef steak dill yoghurt and leeks and lemon, tabbouleh salad lemon wedge and barley salad caper butter tartare sauce VEGETARIAN MAIN Gnocchi with spicy Flat mushroom with Bean and cheese Cheese and onion Vegetable and lentil Nicoise salad with COURSE tomato sauce and polenta, pine nuts, quesadilla pasty lasagne grilled tofu melting mozzarella basil and feta POTATOES Mash Rice Lemon and thyme Lyonnaise potato Chips Roast new potatoes & Chips Bombay potato roast potatoes Sweet potato chips Rosemary and garlic Mash VEGETABLES Sweetcorn Cauliflower Rice and beans Braised red cabbage new potatoes Green beans Kale and greens Honey roast carrots Leeks and spinach Roast mixed root Pok choi and Roasted butternut peas vegetables spinach squash and sweet Carrot potato HOT SWEET Steamed lemon Warm ginger bread Vanilla and nutmeg Caramelised peach Mocha pudding Pain au chocolate sponge with lemon pudding with rice pudding with and almond butter pudding with butter sauce custard peach crumble custard Weeks commencing: 30/01/2017, 27/02/2017, 27/03/2017 CORPUS CHRISTI CAFETERIA DINNER MENU WEEK 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SUNDAY FRENCH SOUP OF THE DAY Roast tomato and Spicy red lentil Carrot, ginger and Roast red pepper Chunky winter Sweet potato with basil orange vegetable cumin PASTA BAR Tuna and sweetcorn Roasted red pepper Sundried tomato, Creamy blue cheese Roasted aubergine, and oregano olive and caper and chive garlic, tomato and basil MAIN COURSE BBQ Chinese style Coq au vin Lamb madras with Grilled pork chop Beef and onion pie Beef goulash pork belly with stir naan bread with red onion and fried Chinese tomato salsa cabbage MAIN COURSE Turkey escalope Grilled catch of the Gammon steak with Herb crust salmon Slow cooked duck Orange and lemon with cranberry and day with pin apple and fried with creamy leeks leg with orange and chicken with stir chorizo chutney Nicoise and pearl egg ginger sauce fried Chinese greens barley salad VEGETARIAN MAIN Potato and onion Baked ratatouille Wild rice and Irish vegetable stew Quorn and lentil Winter vegetable COURSE pie with lemon parsnip cake with with dumplings bolognaise gratin breadcrumb honey sauce POTATOES Rice Boulangère potato Sauté potatoes Homemade chips Wedges Sweet potato chips & Crushed potato French fries Rice with beans Herby egg noodles Boulangere New potatoes VEGETABLES Roast winter Peas a la francaise Kale and leeks Roast broccoli potatoes Spinach and onions vegetables Vichy carrots Roasted cauliflower Sweetcorn Sautéed savoy Peppered swede Mixed pea and cabbage with sweetcorn caraway seeds Carrots Weeks commencing: 09/01/2017, 06/02/2017, 06/03/2017 CORPUS CHRISTI CAFETERIA DINNER MENU WEEK 2 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SUNDAY ITALIAN SOUP OF THE DAY Parsnip and apple Broccoli and stilton Moroccan chickpea Leek and potato Mushroom and Roast tomato and tarragon garlic JACKET POTATO Beef chilli and BBQ baked beans Cottage cheese and Sheppard’s pie coleslaw and cheddar chive MAIN COURSE Honey and mustard Beef lasagne Beef tagine with Greek lamb Lamb moussaka Cajun sausage stew pork steak