Martins Meals Summer Menu

Summer Menu (starting 6th May 2019)

MONDAY
Main Courses
Roast Turkey* – served with Sausage & Gravy
Breaded Haddock*
Beef & Carrot Casserole*
Chicken Kiev
Lamb & Apricot Pie* – served with Gravy
Vegetables – Cabbage, Mixed Vegetables#, Swede
Potatoes – Baked; Boiled; Chips; Creamed; Croquettes; Roast; Saute or Rice
Sweets –Cheesecake; Strawberry Gateau; Pineapple Sponge & Custard

For cold sweets, vegetarian and salad options see below

TUESDAY
Main Courses
Roast Pork* – served with Stuffing & Gravy
White Fish* – in Lemon & Herb Butter
Turkey & Ham Pie* – served with Gravy
Chicken Curry*
Sausages in Onion Gravy*
Vegetables – Broccoli, Cauliflower, Peas
Potatoes – Baked; Boiled; Chips; Creamed; Croquettes; Roast; Saute or Rice
Sweets – Apple Sponge & Custard; Bread & Butter Pudding & Custard; Mandarin Jelly & Cream

For cold sweets, vegetarian and salad options see below

WEDNESDAY
Main Courses
Fish Pie*
Beef Lasagne*
Sausage & Mixed Bean Casserole*
Roast Gammon & Pineapple* – served with Gravy
Hunter’s Chicken*
Vegetables – Green Beans, Carrots, Mixed Vegetables#
Potatoes – Baked; Boiled; Chips; Creamed; Croquettes; Roast; Saute or Rice
Sweets – Apple & Summer Fruits Crumble & Custard; Pineapple & Raspberry Jelly & Cream; Sherry Trifle

For cold sweets, vegetarian and salad options see below

THURSDAY
Main Courses
Roast Turkey* – served with Stuffing Ball & Gravy
Sweet & Sour Chicken*
Beef & Kidney Pie* – served with Gravy
Salmon Fillet* – oven baked in Butter
Chicken in Rosemary Butter*
Vegetables – Cabbage, Mixed Vegetables#, Peas
Potatoes – Baked; Boiled; Chips; Creamed; Croquettes; Roast; Saute or Rice
Sweets – Lemon Sponge & Custard; Creamed Rice & Fruit; French Apple Tart & Cream

For cold sweets, vegetarian and salad options see below

FRIDAY
Main Courses
Sausage & Apple Plait* – served with Gravy
Cottage Pie*
Salmon Fish Cakes*
Minted Lamb Casserole*
Chicken in White Wine with Bacon & Tarragon*
Vegetables – Baked Beans, Green Beans, Carrots
Potatoes – Baked; Boiled; Chips; Creamed; Croquettes; Roast; Saute or Rice
Sweets – Chocolate & Pear Sponge & Custard; Bananas & Custard; Summer Fruits Eton Mess

For cold sweets, vegetarian and salad options see below

SATURDAY
Main Courses
Liver, Bacon & Onion* – served with Gravy
Breaded Plaice*
Pork Loin with Apple* – served with Gravy
Ham & Brie Quiche*
Chicken & Vegetable Pie* – served with Gravy
Vegetables – Broccoli, Swede, Peas & Sweetcorn
Potatoes – Baked; Boiled; Chips; Creamed; Croquettes; Roast; Saute or Rice
Sweets – Rhubarb & Ginger Crumble & Custard; Summer Fruits Strudel & Custard; Chocolate Mousse

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
Fruity Pork Casserole*
Salmon & Broccoli Quiche*
Vegetables – Parsnips, Peas, Sprouts
Potatoes – Baked; Boiled; Chips; Creamed; Croquettes; Roast; Saute or Rice
Sweets –Mixed Fruit Crumble & Custard; Strawberry Mousse; Hot Chocolate Fudge cake with Cream

For cold sweets, vegetarian and salad options see below

DAILY OPTIONS
Vegetarian
Cauliflower & Broccoli Cheese*
Roasted Vegetable Pasta*
Cheese & Onion Quiche*
Nut Roast*
Ratatouille topped with Cheese*
Vegetable Curry*
Spinach & Ricotta Pancakes*

Salads
Beef
Cheese
Chicken
Salmon
Prawns in Marie-Rose sauce
Thinly-sliced Gammon Ham
Turkey
Egg Mayonnaise
Salmon & Broccoli Quiche
Ham & Brie Quiche
Cheese & Onion 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