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

• Choice of Wholemeal and Brown Breads to be available as alternatives to white pans

• Low fat milk and mayonnaise will be used in all recipes

• Salad and sandwich bars will foucs on healthy options

• Salads to be lightly dressed and more non mayonnaise salads to be available

• Low fat dressings to be available

• 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.