Martins Meals Winter Menu

Winter Menu (starting 4th November 2019)

MONDAY
Main Courses
Lamb & Cranberry Pie* – served with Gravy
Liver, Bacon & Onions* – served with Gravy
Salmon Fish Cakes*
Roast Gammon & Pineapple* – served with Gravy
Chicken & Stuffing Casserole*
Vegetables – Cabbage; Carrots; Green Beans
Potatoes – Baked; Boiled; Chips; Creamed; Croquettes; Roast; Saute or Ric
Sweets –Apple Sponge & Custard; Creamed Rice & Jam; Hot Chocolate Fudge Cake & Cream

For cold sweets, vegetarian and salad options see below

TUESDAY
Main Courses
Toad-in-the-Hole* – served with Gravy
Breaded Plaice
Beef Casserole with Herby Dumpling*
Roast Turkey* – served with Stuffing & Gravy
Beef Lasagne*
Vegetables – Baked Beans; Mixed Vegetables#; Peas
Potatoes – Baked; Boiled; Chips; Creamed; Croquettes; Roast; Saute or Rice
Sweets – Apple Strudel & Custard; Cheesecake; Plum Crumble & Custard

For cold sweets, vegetarian and salad options see below

WEDNESDAY
Main Courses
Sausage & Pork Cassolet*
Turkey & Vegetable Pie* – served with Gravy
Salmon & Asparagus Quiche*
Pork Loin with Apple* – served with Gravy
Chicken in Rosemary Butter*
Vegetables – Green Beans, Broccoli, Cauliflower
Potatoes – Baked; Boiled; Chips; Creamed; Croquettes; Roast; Saute or Rice
Sweets – Bread & Butter Pudding & Custard; Chocolate Sponge & Custard; Lemon Eton Mess

For cold sweets, vegetarian and salad options see below

THURSDAY
Main Courses
Chicken in Honey & Mustard*
Bacon Roly Poly* – served with Gravy
Breaded Haddock
Lamb & Red Wine Casserole*
Beef & Guinness Pie* – served with Gravy
Vegetables – Cabbage, Mixed Vegetables#, Swede
Potatoes – Baked; Boiled; Chips; Creamed; Croquettes; Roast; Saute or Rice
Sweets – Chocolate Mousse; Sherry Trifle; Rhubarb Crumble & Custard

For cold sweets, vegetarian and salad options see below

FRIDAY
Main Courses
Cottage Pie*
Beef & Bacon Meat Loaf* – served with Gravy
Cod in Parsley Butter
Roast Turkey with Sausage* – served with Gravy
Chicken with Bacon & Cheese*
Vegetables – Baked Beans, Carrots, Peas
Potatoes – Baked; Boiled; Chips; Creamed; Croquettes; Roast; Saute or Rice
Sweets – Lemon & Ginger Sponge & Custard; Black Forest Gateau; Mandarin Jelly & Cream

For cold sweets, vegetarian and salad options see below

SATURDAY
Main Courses
Roast Pork* – served with Stuffing & Gravy
Chicken & Ham Pie* – served with Gravy
Beef Curry*
Salmon Fillet* – oven baked in Butter
Sausages in Onion Gravy*
Vegetables – Peas & Sweetcorn, Broccoli, Swede
Potatoes – Baked; Boiled; Chips; Creamed; Croquettes; Roast; Saute or Rice
Sweets – Marmalade Sponge & Custard; Oaty Apple & Sultana Crumble & Custard; Lemon Tart & Cream

For cold sweets, vegetarian and salad options see below

SUNDAY
Main Courses
Roast Beef* – served with Gravy & Yorkshire Pudding
Roast Chicken* – served with Gravy
Roast Lamb* – served with Gravy
Sausage & Apple Plait* – served with Gravy
Fish Pie*
Vegetables – Parsnips, Peas, Sprouts
Potatoes – Baked; Boiled; Chips; Creamed; Croquettes; Roast; Saute or Rice
Sweets –Apple & Peach Crumble & Custard; Banana Mousse; Bakewell Tart & Custard

For cold sweets, vegetarian and salad options see below

DAILY OPTIONS
Vegetarian
Cauliflower & Broccoli Cheese*
Creamy Mushroom & Vegetable Pie*
Roasted Vegetable Pasta*
Quorn Cottage Pie*
Macaroni Cheese*
Cheese & Leek Plait*
Cheese & Onion Quiche*

Salads
Beef
Cheese
Chicken
Salmon
Prawns in Marie-Rose sauce
Gammon Ham
Turkey
Egg Mayonnaise
Cheese & Onion Quiche
Salmon & Asparagus Quiche

Ploughman’s Lunch: -Ham or Cheddar Cheese – with Bread Roll & Butter, Pickled Onion, Pickles & Salad Garnish

Cold Sweets
Egg Custard; Crème Caramel; Fruit & Cream; Peaches & Cream

Diabetic Sweets
Creamed Rice; Creamy Mousse; Fruit Cocktail & Cream;
Apple Crumble with Cream; Fruit Strudel with Cream

NOTES
Meals marked with * are available as a small portion.

# Mixed Vegetables includes Carrots, Peas, Green Beans, Sweetcorn & Broad Beans.

Gravy and Custard are normally included as appropriate, but meals can be provided without them –if specified at time of ordering.

Allergen details are available from our office.

Please be aware that individual meals may vary in size & presentation due to being freshly cooked under the supervision of our Head Chef.

Yearly menu change dates:
Summer: First Monday in May
Winter: First Monday in November