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Winter 2017/18 Menu Week 2

 

Week 2

 

Allergens in brackets

 

Monday:

 

Stew (wheat, barley, soya, celery)
Chicken goujons (wheat, milk)
Creamed potatoes (milk), peas, sweetcorn, spaghetti hoops (wheat)

 

Coffee cake (wheat, eggs, milk)
Gingerbread and custard (wheat, milk)

 

Tuesday:

 

Lasagne (wheat, eggs, mustard, milk)
Meat pie and gravy (wheat, soya, barley, celery)
Creamed potatoes (milk), jacket potatoes (butter portion contains milk), country mixed vegetables, peas, salad garnish, coleslaw (egg, mustard, milk)

 

Rice pudding (milk)
Jam and cream sponge (wheat, eggs, milk)

 

Wednesday:

 

Barbeque pork and pasta (wheat)
Pizza (milk, celery, wheat)
Broccoli, carrots, sweetcorn, baked beans

 

Jaffa cake sponge and custard (wheat, eggs, milk)
Fruit crumble and custard (wheat, milk)

 

Thursday:

 

Roast lamb and gravy (wheat, soya, barley, celery)
Cheese pasta (mustard, milk, wheat)
Roast potatoes, cabbage, swede, vegetable bake (celery)

 

Steamed jam sponge and custard (wheat, eggs, milk)
Fresh fruit salad

 

Friday:

 

Chicken marengo and rice (wheat, milk, celery – also may contain eggs, mustard, soya)
Cheese whirls (wheat, milk)

Broccoli, carrots, baked beans

 

Iced lemon cake (wheat, eggs, milk)
Fruit shortcake and custard (wheat, eggs, milk)

 

If you have any dietary requirements, please notify the kitchen. On the days that the vegetarian option is not on the menu, please look at the notice board next to the kitchen. Fresh fruit or yoghurt (contains milk) is available as an alternative dessert + wholemeal bread (contains wheat, milk) is available each day.

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