Weekly Menu: 6th – 12th November 2017

MONDAY 6th Nov
Standard: Chicken Cutlets – A chicken breast sliced into three, lightly crumbed with panko bread crumbs. Served with a side of Napolitana dipping sauce made with tomato’s and fire roasted red peppers. Served with herb roasted vegetables tossed in couscous with fresh basil and a few baby potatoes.
Banting: Grilled chicken cutlet, served with a Napolitana dipping sauce and a medley of herb roasted vegetables with a few diced sweet potatoes.
Salad: Spinach and Feta Salad – Baby spinach leaves, leafy mixed greens and fresh basil, served with Danish feta, beetroot, crispy fried onion rings and pine nuts. Dressed with soya, ginger and sesame seed oil with a touch of honey. Accompanied with grilled chicken breast.

TUESDAY 7th Nov
Standard: German Bockwurst – Served with diced roast potato’s, braised cabbage, carrots and steamed broccoli.
Banting: Served with cabbage and sweet potato rosti
Salad: Bacon, Broccoli and Mandarin Salad – Crispy and leafy greens with steamed broccoli ,bacon, toasted almonds, mandarin oranges, butternut cubes, cherry tomato’s and diced cucumbers. Topped with toasted salted pumpkin seeds. Served with a tangy orange and mandarin vinaigrette.

WEDNESDAY 8th Nov
Standard: Spaghetti Bolognaise – made with rump and sirloin steak mince.
Banting: Served with baby marrow and carrot strings
Salad: Chicken Caesar Salad – crispy greens and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. Topped with grilled chicken pieces

THURSDAY 9th Nov
Standard: Chicken a la King – Served with rice, sweet carrots and a few green beans
Banting: Served with diced cauliflower and a few green beans and a few carrots
Salad: Roasted Veg salad – Medley of mixed greens, cherry tomato’s, diced cucumber, red onion slivers and diced roasted Veg. Topped with a basil kiwi creamy dressing

FRIDAY 10th Nov
Standard: Lamb Ragu – Served with basmati rice, butternut and sautéed baby marrows.
Banting: Served with diced cauliflower, butternut and sautéed baby marrows
Salad: Pear Salad with Grilled Basil Chicken and Balsamic Honey Vinaigrette – Mix lettuce, pears, corn, red onion and Danish Feta

SATURDAY 11th Nov
Order for the House Menu

SUNDAY 12th Nov
Order for the House Menu

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