Menu

Monday
- Choice of two Fresh Soups
- 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 two Fresh Soups
- Seared Salmon with pea and watercress puree
- Grilled Toulouse Sausage with Red Onion jus
- Pork with fresh coriander and oriental vegetables served with steamed rice
- Grilled Toulouse Sausage with Red Onion jus
- Vegetable tagine with chickpeas and raisins
- Broccoli
- Red Cabbage
- Savoury Potato
- Blueberry pancakes with créme fraiche
Wednesday
- Choice of two Fresh Soups
- Crisp Chicken with parmesan and proscuito
- Baked Ham with Madeira Sauce
- Spiced Lamb meatballs with Rice
- Roasted Vegetables with pasta & basil sauce
- French Beans with grated carrot
- Spinach & Nutmeg
- Boulangere Potatoes
- Rhubarb crumble with oatmeal & low fat custard
Thursday
- Choice of two Fresh Soups
- Roast Leg of Lamb, Rosemary Sauce
- Steamed Cod with tomato & chorizo sauce
- Chicken fennel & tomato ragout with noodles
- Eggs Florentine
- Baton Carrots
- Fresh Leeks & nutmeg
- Creamed Potato
- Poached Apricot with low fat custard
Healthy Eating Week:
Monday 25th March to Thursday 28th March 2013
In conjunction with the College Health services, Catering 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, and omega essential fatty acids
- Healthy eating posters will be displayed in all areas
- Buffet Student & Staff centre tables will display fresh fruit all week
- Customers who purchase a Main Course will receive one piece of fresh fruit which will be supplied by our Fruit and Vegetable Supplier 'Seaview Farm'
- Roast meats will be cooked on racks to allow for fats to be drained
- Vegetable oil to be used in cooking
- Vegetables will be steamed and no butter is to be added to finished products
- Reduce Salt in all cooking
- Poached and steamed dishes will form part of the main menu
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Choice of Wholemeal and Brown Breads to be available as alternatives to white pans
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Low fat milk and mayonnaise will be used in all recipes
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Salad and sandwich bars will foucs on healthy options
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Salads to be lightly dressed and more non mayonnaise salads to be available
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Low fat dressings to be available
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Muesli / Oat bran and reduced sugar to be used on crumbles.
Healthy Eating Section in Grab & Go Fridges in ALL Areas:
Fresh Fruit
Fresh Orange Juice
Vitamin Drinks
Plain and Organic Yogurts
Selection of Fresh Sushi
Low Fat Milk.
Salad and Sandwich bars to include healthy options.