JMCC Dinner Menu - Week 1 & 2 Selections
Indulge in a diverse array of delectable dishes from the JMCC dinner menus for Week 1 and Week 2. From flavorful soups to tantalizing main courses, including options for vegetarians, vegans, and those with dietary restrictions, this menu offers something for every palate. Explore a variety of comforting and satisfying dishes expertly crafted to elevate your dining experience.
Download Presentation
Please find below an Image/Link to download the presentation.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author.If you encounter any issues during the download, it is possible that the publisher has removed the file from their server.
You are allowed to download the files provided on this website for personal or commercial use, subject to the condition that they are used lawfully. All files are the property of their respective owners.
The content on the website is provided AS IS for your information and personal use only. It may not be sold, licensed, or shared on other websites without obtaining consent from the author.
E N D
Presentation Transcript
RESTAURANT @ JMCC DINNER MENU WEEK 1 Monday Friday Sunday Tuesday Wednesday Thursday Saturday Mushroom & Rice Noodle (V) (VG) (GF) Carrot & coriander (V) (VG) (GF) Puy Lentil Broth (V) (VG) (GF) Leek & Potato (V) (VG) (GF) Red lentil soup (V) (VG) (GF) Minestrone soup (V) Cream of Mushroom Soup (V)(GF) ~ ~ ~ ~ ~ ~ ~ Roast Chicken Thighs with Onion Gravy (GF) (DF) Sweet & sour chicken (GF) Thai Red Chicken Curry (DF) Chicken Tikka Marsala (GF) Cajun Fish Finger Wrap Grilled Pork Medallions with Mushroom Sauce Slow roast beef, Yorkshire puddings with rich onion jus Baked Salmon Jalfrezi (GF) Mackerel with Honey Soy & Ginger (DF) Burger Bar Seasonal Fish Pie with Potato Topping (GF) Chicken & Chorizo Casserole Breaded Haddock with Tartare Sauce Turkey Bolognaise (GF) Penne pasta with Wild mushroom Pomodoro Sauce (V) Chickpea Cassoulet (V) (VG) (GF) Red Pepper, Cauliflower & Onion Fajitas (V) (VG) Gnocchi with Pesto (V) Slow cooked, loaded Portobello mushroom with ratatouille & Feta (V) (VG) Goan Vegetable Curry (V) (VG) (GF) Cauliflower & Potato Madras (V) (VG) (GF) Penne Arrabbiata (V) Creamy wild mushroom, Pea and Tarragon risotto with Parmesan (GF) (V) Vegetable Spring Rolls with Sweet Chilli Sauce (V) (VG) Chunky Vegetable Chilli (V) (VG) (GF) Vegan Meat balls with Tomato Oregano Sauce (V) (VG) (GF) Vegan Sausages in Onion Gravy (v)(VG) Leek Cheese and Pasta Bake (V) Key: (V) Vegetarian (VG) Vegan (GF) Gluten Free (DF) Dairy Free (WF) Wheat Free
RESTAURANT @ JMCC DINNER MENU WEEK 2 Friday Tuesday Thursday Sunday Wednesday Saturday Monday Sweet Potato & Coconut Soup (V+VG+GF) Cream of parsnip soup (V)(GF) Lentil tomato & Basil soup (V) (VG) (GF) Cream of mushroom soup (V) Green split pea soup (V) (VG) (GF) Cream of cauliflower soup (V) Scotch Broth (V) (VG) ~ ~ ~ ~ ~ ~ ~ Roast Turkey with Sage Stuffing & Chipolatas Hot Dogs with Crispy Onion (GF+DF) Chicken Katsu Curry (DF) Turkey Chilli Con Carne Cumberland Sausage with Onion Gravy (DF) Coq Au Vin (DF+GF) Traditional Highland Haggis (DF) Meatballs in Marinara Sauce Turkey Fajita (DF) Baked Hake fillet with Spinach And Bacon Cream (GF) Grilled Hake with Pepper& Salsa Verde (GF+DF) Baked Coley with A Tomato & Olive Dressing (GF) Breaded Hake with Lemmon & Tartare Sauce Nasi Goreng Stuffed Peppers With Mixed Beans & Quinoa (V+VG+GF) Thai Red Mung Bean Curry (V)(VG)(DF) Penne Alfredo (V) Leek Courgettes Tarragon & Potato Gratin (V+GF) Quorn Bolognaise (V+DF) Vegetable and Feta Crumble (V) Vegetable Lasagne (V) Gnocchi with Mushroom Sauce (V) Vegetable Paella (V+VG+GF) Cauliflower & Potato Madras Curry (V+VG+GF) Buffalo Cauliflower Spinach & Sheese (V+VG+GF) Mushroom Tofu & Chick pea Curry (V+VG+GF) Portobello Mushroom Stuffed With Green Lentils (V+VG+GF) Vegetables Risotto (V+VG) Key: (V) Vegetarian (VG) Vegan (GF) Gluten Free (DF) Dairy Free (WF) Wheat Free
RESTAURANT @ JMCC DINNER MENU WEEK 3 Friday Tuesday Thursday Sunday Wednesday Saturday Monday Yellow split pea soup(V) (VG) (GF) Minestrone soup (V) (VG) Sweet potato & coconut soup (V) (VG) (GF) Cream of tomato soup (V) Fasolada ( Greek Bean Soup) (V)(VG)(GF) Cream of mushroom & Thyme soup (V)(GF) Yellow Split Pea & Chives (V)(VG) ~ ~ ~ ~ ~ ~ ~ Cumberland Sausages With Bean Cassoulet sauce Turkey & Lentil Bolognaise (GF+DF) Roast loin of bacon with honey & mustard glaze Chicken burgers with Seeded Bun + Relish (DF) Pork Chop with A Peppercorn Sauce (GF) Burger Bar (DF) Chicken Tikka Marsala (GF) Chunky Fish Finger & Sauce Tartare (DF) Seafood Paella (DF+GF) Baked Hake Seasonal Greens & Chilli Sauce (DF+GF) Breaded Baked Hake with Goan Curry sauce (DF+GF) Balsamic Glazed Salmon (GF) Macaroni Cheese (V) Pollock Fillet with Tartare Sauce South American Black Bean Stew (V+VG+GF) Leek Pea & Tarragon Risotto (V+GF) Mushroom Tofu & Chickpea Curry (V+VG+GF) Ratatouille with Basil & Tomato Ragu (V+VG+DF) Penne Pasta With Basilico Sauce (V+VG) Penne Pasta With Mushroom Sauce (V) Vegetarian Hot Dogs (V+DF) Sweet Potato and Apricot Tagine (V+VG+GF) Stuffed Mushroom With Green Lentils & Peppers (V+VG+GF) Vegetable and Chick Pea Hot Pot (V)(VG)(GF) Vegetable Cottage Pie (V+VG+GF) Vegan Meatballs with Tomato & Oregano Sauce (V) (VG) (GF) Stuffed Peppers With Rice & Vegetables (V+VG+GF) Cauliflower & Potato Madras Curry (V+VG+GF) Key: (V) Vegetarian (VG) Vegan (GF) Gluten Free (DF) Dairy Free (WF) Wheat Free
RESTAURANT @ JMCC DINNER MENU WEEK 4 Friday Tuesday Thursday Sunday Wednesday Saturday Monday Leek & Potato (V)(VG)(GF) Roast pepper & tomato soup (V) (VG) (GF) Cream of parsnip soup (V)(GF) Red lentil soup (V) (VG) (GF) Scotch broth (V) (VG) Cream of broccoli soup (V) Cauliflower & Stilton Soup (V+GF) ~ ~ ~ ~ ~ ~ ~ Citrus spiced lamb tagine with aubergine & apricots (GF)(DF) Chicken and Spinach Pie (DF) Roast Turkey with Stuffing & gravy Pasta Bolognaise Caribbean marinated Pork Steak (GF+DF) Meatballs in Thai Green Curry Sauce (GF)(DF) Piri Piri Chicken with Tomato Salsa (GF) Baked Haddock with Wilted Greens & Tarragon (DF)(GF) Baked Haddock in Thai Red Curry (DF)(GF) Penne Pasta with Bacon & Pesto Sauce Fish Finger Butty Portuguese Spiced Fish with Salsa Verde (GF)(DF) Baked Hake with Polenta & Roast Pepper Salsa (DF)(GF) Garlic & Rosemarie Roasted Chicken Legs (DF)(GF) Vegetable pakora with spicy tomato salsa dip (V) (VG) Spinach Falafel with Pitta & Mint Yoghurt (V) (VG) Malaysian Vegetable Curry (V)(VG)(GF) Vegetable Paella (V)(VG)(GF) Vegetable Moussaka (V) Vegetable Lasagne (V) Stuffed Portobello Mushroom with Ratatouille & Vegan Cheese (V)(VG)(GF) Sweet potato & Mushroom Curry (V) (VG) Leek & Potato Bake with Herby Crust (V) (VG) (GF) Spiced Lentil Dhal with Naan bread (V+VG) Penne Pasta With Sugo Sauce (V)(VG) Hungarian Bean Goulach (V)+ (VG)(GF) Vegetable Fried Rice (V)(VG)(GF) Vegetable Chow Mein (V)(DF) Key: (V) Vegetarian (VG) Vegan (GF) Gluten Free (DF) Dairy Free (WF) Wheat Free
