Menu

In conjunction with the College Health services, Trinity College Catering department will provide  the following.

• Menus for the week in all areas will provide healthy eating combinations.

• Recipes to include food rich in vitamins C, E, A ,and  B. Omega essential fatty acids,

• Healthy eating posters will be displayed in all areas.

• Buffet Student & Staff centre tables will display fresh fruit all week.

• All our Customers  who purchase a Main course will receive one piece of fresh fruit which will be supplied by our Fruit and Veg Supplier Seaview Farm/Keelings.

Monday 25th to Thursday   28th March  2013.

MONDAY                

Choice of 2 Fresh Soups Daily

Chargrilled Steak with sweet potato & salsa

Poached Supreme of Salmon with Pesto Sauce

Thai Lemongrass & Basil Chicken with Noodles

Penne with  Broccoli in a Light Low Fat Cheese Sauce

Steamed York Cabbage

Mixed Vegetables

Parsley Boiled Potatoes

Poached mixed berries  with Muesli Crumble and low fat custard 

TUESDAY               

Choice of 2 Fresh Soups Daily

Supreme of Chicken with couscous& pine nut crust

Grilled Toulouse sausages served with puy lentils and red onion jus.

Pork with fresh coriander and oriental vegetables served with steamed rice

Vegetable tagine with chickpeas and raisins.

Broccoli

Red Cabbage

Savoury Potato

Blueberry pancakes with crème fraiche

WEDNESDAY         

Choice of 2 Fresh Soups Daily

Lean Pork chops, on a bed of bak choi with medley of stir fried vegetable and noodles 

Roast Turkey crown served with turkey jus and fresh cranberries

Spiced Lamb meatballs with  Rice
                                                                       
Roasted Vegetables with  pasta and basil sauce

French Beans with grated carrot

Spinach & Nutmeg

Boulangere Potatoes

Rhubarb crumble with oatmeal & low fat custard

THURSDAY            

Choice of 2 Fresh Soups Daily
                                   
Baked butterflied Leg of lamb marinated in yogurt &,turmeric served with pickled onions salad

Steamed Salmon with tomato,basil and white wine sauce

Chicken fennel & tomato ragout with noodles

Eggs Florentine

Baton Carrots

Fresh Leeks & nutmeg

Champ Potato

Banana and sultana sponge with low fat custard

Our Chefs will focus on healthy cooking and production methods.

• Roast meats will be cooked on racks to eliminate excess fats.
• Vegetable oil to be used in cooking.
• Vegetables will be steamed and butter will not be added at the final stage
• All meals will be seasoned with reduced salt.
• Poached and steamed dishes will form part of the main menu.
• Choice of Wholemeal and Brown Breads to be available as alternatives to white bread.
• Low fat milk and mayonnaise will be used in all recipes... 
• Salad and sandwich bars will include healthy options.
• Salads to be lightly dressed and more non mayonnaise salads to be available.
• Low fat dressings to be available.
• Salad and Sandwich bars to include healthy options
• Muesli / Oat bran and reduced sugar to be used on crumbles.