Buttery Menu lent Week 8

Mon 2nd Mar - Sunday 8th Mar

Monday

Lunch - 12:00 - 13:30

2.60 Roast Loin of Pork with Stewed Apples and Crackling

2.40 Breaded Plaice Goujons
1.99 Vegetarian: Vegetable and Pasta Bolognaise

(With Baked potato - no Gluten)

Dinner - 18:00 - 19:00

2.40 Tamarind Baked Salmon with spring onion relish
1.99 Vegetarian: Vegetable spring rolls
1.99 Vegetarian: Butternut Squash, Rocket and Goats Cheese tart
Tuesday

Lunch - 12:00 - 13:30

2.60 Garlic Baked Shoulder of Lamb with Pickled Lemons

1.60 Chefs Special Jumbo Hot Dog with Chilli Onions
1.99 Vegetarian: Provenale Bean and Lentil Stew
Dinner - 18:00 - 19:00
Theme Night
Hog roast

Wednesday

Lunch - 12:00 - 13:30

2.60 Roast Turkey Breast with Cranberry Jelly

2.60 Chicken Tagine with Pickled Lemons
1.99 Vegetarian: Veggie Schnitzel
Dinner - 18:00 - 19:00
2.40 Butterfly BBQ Chicken in a roll
2.40 Hoi Sin Pork with Green Beans
1.99 Vegetarian: Vegetable Cottage Pie
Thursday

Lunch - 12:00 - 13:30

2.60 Roast Silverside of Beef

2.40 Cod Fishcakes with red pepper sauce
1.99 Vegetarian: Vegetable Chilli with Rice
Our curries are made with pastes which are manufactured in factories that use nuts and nut products.
Our curries have no nut containing ingredients

Buttery Menu lent Week 8

Mon 2nd Mar - Sunday 8th Mar

Thurs Cont.

Dinner - 18:00 - 19:00

2.60 Shanghai Style Chicken Breast

2.40 Beef Chilli and Rice
1.99 Vegetarian: Tamarind Baked Tofu and Egg Noodles
Friday

Lunch - 12:00 - 13:30

2.60 Baked Bacon Joint

2.40 Battered Fish of the Day
1.99 Vegetarian: Caribbean sweet potato stew with rice
Dinner - 18:00 - 19:00
2.40 Chicken Tikka with Rice
2.40 Meat pizza

1.99 Vegetarian: vegetable pizzas

1.99 Vegan: Spicy Vegetable Stir Fry with Pasta

Saturday

Brunch - 11:30 - 13:30

0.58 All Brunch Items - See separate list.

Dinner - 18:00 - 19:00
2.40 Pork and oregano meatballs
2.40 Battered Calamari Rings
1.99 Vegetarian: Squash and Red Onion Quiche
Sunday

Brunch - 11:30 - 13:30

0.58 All Brunch Items - See separate list.

Dinner - 18:00 - 19:00
2.60 Roast Leg of Lamb on the Bone with Mint Sauce
2.60 Slow Cooked Shoulder of Pork with Quince Gel
1.99 Vegetarian: Spinach, Tomato and Cheddar Wellington

Our curries are made with pastes which are manufactured in factories that use nuts and nut products.
Our curries have no nut containing ingredients