Office Catering

Monday:

MEAT
Mexican chicken thighs with dirty rice, tomato, cucumber and coriander, pickled cucumber, chilli, and spring onions. (GF & DF). (Celery, soy, mustard, sulphites.)

FISH
Tandoori marinated mixed fish marsala with pilar rice, green mango chutney, and onion bhaji (GF). (Fish, celery, mustard, sulphite, milk.)

VEGAN
Vegan Mushroom Bourguignon Pie with herb new potatoes, steamed savoy cabbage and herb gravy. (Sulphites.)

SALADS
(served with marinated chicken, fish, tofu (SOYA), halloumi (Milk).) Asian stir-fried salad with steamed rice, soya and ginger dressing, sesame, and pickled ginger (GF & DF). (soya, sesame, sulphites, mustard, celery.)

Tuesday:

MEAT
Shepherd’s pie with a confit garlic, potato, and herb topping, medley of vegetables, rosemary, and thyme gravy (GF). (Celery, mustard, milk, sulphites.)

FISH
Thai fish cakes with a pickled vegetable garnish, sweet chilli dipping sauce, sticky coconut rice, and sesame Pak choi (GF&DF). (Fish, sulphites, sesame, mustard, celery.)

VEGAN
Vegetable bean chilli with steamed rice, guacamole, tomato salsa, pickled jalapenos and chillis (GF&DF). (Celery, mustard, sulphites.)

SALADS
(Served with marinated chicken, fish, tofu (SOYA), halloumi (Milk).) Chicory, poached pear, rocket, blue cheese, and pumpkin seed salad.
(Milk in cheese, changed to vegan feta for vegan (soya).)

Wednesday:

MEAT
Classic beef bourguignon (no bacon/wine) with potato puree and maple-roasted carrots (GF). (Celery, mustard, sulphites, milk.)

FISH
Roasted cod with a chimichurri dressing, smashed new potatoes with garlic, petit pois a la franchise (GF). (Fish, milk, sulphites, mustard.)

VEGAN
Sweet potato and chickpea curry with steamed rice green chutney with onion bhajis (GF& DF). (Mustard, celery, sulphite.)

SALAD
(Served with beef bavette, fish, or grilled butternut squash.) Lightly curried sweet potato, chickpea, apricot, raisin salad with mixed leaf, radish, and coriander cress (GF& DF). (Mustard, sulphite.)

Thursday:

MEAT
Chicken breast with a creamy mushroom and tarragon sauce, sauteed potatoes, fine beans and diced tomatoes, spring onions (GF). (Milk, celery, mustard, sulphites.)

FISH
Roasted jerk salmon fillet, jerk sauce, rice and peas, pineapple, chilli and spring onion (GF& DF). (Soya, celery, mustard, sulphites.)

VEGAN
Harissa green lentil and potato pie, with steamed cabbage, with Cajun gravy. (GF& DF). (Soya, celery, mustard, sulphites.)

SALAD
(Marinated fried banana blossom, marinated salmon, marinated chicken.) Cobb salad, sweetcorn, avocado, Roquefort cheese, mixed leaves, tomato, cucumber (GF& DF). (Milk, sulphite, mustard.)

Friday:

MEAT
Slowly cooked beef Bolognese with spaghetti, parmesan and rustic garlic croutons. (Gluten, milk, celery, mustard, sulphites.)

FISH
Marinated mixed fish cooked in a coconut, lemongrass and ginger sauce with sesame seed and lime rice served with burnt aubergine, tomato and fried coriander seeds (GF& DF). (Fish, sesame, sulphite, celery, mustard, sulphites.)

VEGAN
BBQ pulled jack fruit in a sticky BBQ sauce with dirty rice, Cajun con on the cob, and jalapeno slaw (GF& DF). (Sulphites, celery, mustard.)

SALAD
Grilled vegan Quorn fillet (gluten), mackerel fillets, chicken thighs Rice salad, smashed avocado, pickled cucumber, tomato, mixed leaves, herb mayonnaise (DF). (Mustard, sulphite.)

FRIDAY DESSERTS:
TIRAMISU (egg, dairy, gluten) or CHOCOLATE CARAMEL BROWNIE MOUSSE (egg, dairy, gluten) or COCONUT FRUIT OF THE FOREST PANNA COTTA (soya (GF & DF)) or FLAPJACK & CHOCOLATE MOUSSE (sulphites, soya).