Lunch Menu W/c 26 6 23

Page 1

Soup Creamy Mushroom Summer Vegetable Tomato and Basil Leek and Potato Creamy Carrot

Main Meal One

Italian Beef Lasagne

Main Meal Two Spaghetti

Mushroom and Leek

Carbonara

On The Side

Garlic Bread

Broccoli

Sweetcorn

Roast Gammon with Gravy

Sweet and Sour Chicken with Noodles

Butchers' Sausages

Breaded Fish with Tartare Sauce and Ketchup

Vegetable Risotto

Sticky Hoisin Tofu with Rice

Vegetarian Sausages

Vegetable Burger in a Soft Bun

Roast Potatoes

Garden Peas

Honey Roasted

Parsnips

Dessert Iced Lemon Sponge Fresh Cut Fruit and Yoghurt

Every Day

Fresh Cut Fruit and Yoghurt

Fruit Jellies

Steamed Broccoli

Roasted Courgette and Red Onions

Creamed Potatoes

Batton Carrots

Sweetcorn

Oven Baked Chips

Garden Peas

Baked Beans

Summer Berry and Apple Crumble with Cream

Fresh Cut Fruit and Yoghurt

Fresh Cut Fruit and Yoghurt

Fruit Jellies

Banoffee Fridge Cake

Fresh Cut Fruit and Yoghurt

Week
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THIS WEEK’S MENU
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W/c
23
All dishes highlighted in green have one or more of the key features to make it a Future Proof Food dish Upton House School Lunch
26 06

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Lunch Menu W/c 26 6 23 by Upton House School - Issuu