Weekly Menu: 29 March – 1 April 2021

Monday: 29 March

Spring chicken cutlet: Pan fried chicken breast until golden brown. Served with sauteed spinach, potatoes and a few peas. Side of basil mayo dipping sauce
Beef ragu: Braised beef slow cooked with onions, peppers and red wine. Served with mash, garden peas and a few carrots
Chicken schnitzel: topped with cheese sauce, roast potatoes, carrots and baby marrows
Cottage pie with side peas and carrots
Spaghetti bolognaise with side parmesan cheese
Braised chicken breast: Sauteed with white wine, vinegar, rosemary, garlic, tomatoes, peppers, celery and onions. Served with rice, pumpkin and baby marrows
(V) Mushroom stroganoff: Served with mash, carrots and green beans

Tuesday: 30 March
Penne a la Vodka with chicken,
Beef Lasagne,
Carbonara pasta or
Baked feta pasta with cherry tomatoes

Wednesday: 31 March
BBQ chicken breast with a honey and lime basting sauce: Served with veg medley and savoury rice
Chicken arrabiatta pasta: chicken breast, chilli, tomatoes and cream served over pasta
Stir fry beef: With ginger, garlic, corriander and soya sauce. Served with basmati rice and stir fry veg
Steak Diane: pan fried steak medallions with mushrooms, mustard, brandy and a few green peppercorns. Served with mash, green beans and butternut
Chicken a la King: Served with savoury rice, garden peas and butternut
(V) Lentil and mushroom shepards pie

Thurday: 1 April
Grilled Rump Steak: Served with potato wedges, butternut & garlic sauteed spinach
Normal portion: R120 // Ladies: R80 // Family: R260
Grilled Pork chops: with a smokey basting sauce. Served with a bake potato, cabbage and green beans
Normal portion: R90 // Ladies: R70 // Family: R250
*** Grilled Line fish: Pan fried line fish served with lemon garlic butter, savoury rice and veg medley
Normal portion: R90 // Ladies R70 // Family R250 waiting on availabilty S.Q

Friday: 2 April
Closed for the Easter weekend