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
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.