Weekly Menu: 2-8 March 2020

Lets help make supper time easier for your family with trying to juggle homework, cooking and cleaning up.
In June 2020 we will be celebrating our 5th year of FF, we cant believe what lovely awesome families we have met these past few years. Check out our new Logo.

NEW: Trying out for this week to see the interest… we are OPEN for Dinner
Between 6pm – 8pm Wednesday to Friday
A Starters and a Main menu with new different meals (will send in another email)
Sneak peak – our Legendary Ribs are on the menu!

See the Menu for MARCH 2020, home made fresh meals with lots of love.
The Calendar menu has a set meal everyday. If you don’t feel like say ‘Chicken Pad Thai’ on Friday the 6th, you can replace from our HOUSE MENU meals (which are available Monday to Friday – see below).

We have a NEW VEGAN menu below too.

Remember we do Salads too now with Summer here 🙂

This is our ORDERS NUMBER: 082 603 3518 – Its setup for Whattapp and Messenger:) Darren and Sarah can still be contacted on our lines, just so you know:)

Meals ordered on the day: one can order until 12pm, we ask for meals from the House Menu (see below) to be in by 10am – as you are able to order a different meal from the Calendar menu.

Weekly Menu: 2-8 March 2020

MONDAY 2 MARCH
Normal: Beef Stroganoff – soft beef in a delicious creamy sauce with mushrooms, then served with mash, butternut and garden peas.
Low-Carb: Served with brown rice, butternut and baby marrows
Vegetarian: Mushroom Stroganoff served with mash, butternut and garden peas.

TUESDAY 3 MARCH
Normal: Parmesan Spring Chicken – Dish up an easy, delicious chicken dinner that’s full of spring flavours. The parmesan coating gives a satisfying crunch, and the meat inside stays tender. Chicken served with potatoes, green beans and spinach.
Low-Carb: Grilled Chicken parmesan with green beans, spinach and sweet potato.
Vegetarian: Parmesan Spring Eggplant  – served with potatoes, green beans and spinach.

WEDNESDAY 4 MARCH
Normal: Arrabbiata bacon pasta – bacon, chilli, tomato and cream over penne. Served with a side of parmesan.
Low-Carb: Bolognaise sauce over baby marrow and carrot strings with a side of parmesan
Vegetarian: Chilli, tomato and mushroom – in a tomato herb sauce over penne pasta. Served with a side of parmesan.
GLUTEN FREE PASTA AVAILABLE TOO

BOX MEAL WED: Stock up your fridges with yummy meals.
Custom make your box meals from the below list: Normal, Ladies and Kiddies sizes
Chicken Schnitzel
Beef Curry
Arrabbiata Bacon pasta
Chicken broccoli bake
Cottage pie
Alfredo pasta
Chicken marsala
Beef Stroganoff

THURSDAY 5 MARCH
Normal: Indian Meatball CurryA Signature Favourite! A classic Indian beef meatball (aka kofta) dish for all those who love meatballs and mild spicy sauces. Served with carrots, baby marrow, basmati rice and a side of sambal salad.
Low-Carb: Served with diced cauliflower rice, pumpkin and baby marrows.
Vegetarian: Vegetable Dahl – Served with carrots, baby marrow, basmati rice and a side of sambal salad.

FRIDAY 6 MARCH
Normal: Chicken Pad Thai –Our Pad Thai is characterized by rich, vibrant flavours of chicken breast sautéed with garlic, ginger, coriander, red chilli flakes, soya and vinegar, tossed in our home made Pad Thai sauce. Served on a bed of rice noodles, topped with scrambled egg, green onion and crushed peanuts.
Low-Carb: Sautéed chicken with peppers, coriander, ginger, soya and onions. Served with braised cabbage.
Vegetarian: Vegetarian Pad thai – Served on a bed of rice noodles, topped with scrambled egg, green onion and crushed peanuts.

SATURDAY 7 MARCH
Normal: Mac n cheese Macaroni pasta in creamy cheese sauce with bacon.
Gluten Free: Served with gluten free penne pasta
Low-Carb:  Served with baby marrow & carrot strings.
Vegetarian: Mushroom mac n cheese – in a creamy in creamy cheese sauce with mushrooms

SUNDAY 8 MARCH TBC as its the Cape Argus on Sunday
Normal: Roast Lamb slow cooked from early in the morning and served with rice, roast potatoes, vegetable medley and slow cooked gravy
Vegetarian: Medley of roasted veggies – served with rice, peas and butternut