Cafeteria lunch
Roast leg of Lamb with
Yorkshire pudding and mint sauce
-0-
Sustainable tilapia with roasted
red pepper and sweetcorn dressing
-0-
Roasted summer vegetable, tofu and halloumi cheese
brochettes with salsa Verdi
HOT PLATE SPECIAL
Confit of Duck leg on a bed of bean cassoullet
Cafeteria dinner
Pan-fried Turkey escalope with
smoked pancetta and cream sauce
-0-
Baked sustainable Pangasius with
cucumber, tomato and coriander salsa
-0-
Ricotta, roasted courgette and spinach tart
No comments:
Post a Comment