Lunch at New Hall Preparatory School
Please find below a copy of our three-weekly menu:
Week 1
| Monday | Tuesday | Wednesday | Thursday | Friday |
| Grilled Pork Steak with caramelised Apple and Cream Sauce | Minced Beef and Potato Pie in a Thyme and Mushroom Sauce | Pot Roast Chicken in Lemon and Basil Glaze | Turkey Escalope with a Normandy Sauce | Breaded Haddock and Lemon |
| Cauliflower, Chick Pea and Spinach Balti (V) | Butternut Squash and Leek Tart (V) | Three Cheese and Watercress Quiche (V) | Penne Pasta with a Pronencal Sauce & Garlic Bread | Vegetarian Quarter Pounder with Relish |
| Turmeric Rice
Glace Carrots Saute Courgettes |
Meaux Mustard
Mash Mixed Vegetables |
Crushed Potato
Broccoli Braised Cabbage |
Roast Potatoes
Swede Puree Saute Green Beans |
Chips
Peas Baked Beans |
| Baked Rice Pudding | Pineapple Upside Down Cake | Rhubarb and Ginger Sponge | Oaty Pear Crumble | Steamed Jam Sponge |
Week 2
| Monday | Tuesday | Wednesday | Thursday | Friday |
| Moroccan Lamb Stew with Cous Cous | Roasted Chicken and Bacon Pasta Bake | Sausage in Onion Gravy | Sweet and Sour Chicken with Rice | Battered Cod, lemon and Tartare Sauce |
| Aubergine and Red Peppper Dhansak | Quorn, Mushroom and Chive Pasta Bake | Ricotta, Mushroom and Baby Spinach Gratin | Mild Vegetarian Chilli | Vegetarian Sausage, Sweet and Sour Onions |
| Turmeric Rice
Sliced Carrots Spinach |
Baby New Potatoes
Green Beans Cauliflower |
Mashed Potatoes
Scented Carrots Courgette |
Parsley Potatoes
Sweetcorn Braised Red Cabbage |
Jacket Potato
Baked Beans Garden Peas |
| Baked Rice Pudding | Sticky Toffee Pudding | Fruity Oat Crumble | Doughnuts | Selection of sweets |
Week 3
| Monday | Tuesday | Wednesday | Thursday | Friday |
| Saute Chicken Chasseur | Beef Lasagne | Navarin of Lamb | Pot Roaasted Silverside of Beef wtih Yorkshire Pudding, Onion Gravy | Breaded Haddock, Tomato Sauce and Lemon |
| Sweet and Sour Vegetables with Noodles | Roasted Vegetable Penne Bake (V) | Ricotta and Spinach Tart (V) | Roasted Vegetable and Quorn Pie (V) | Mushroom Ravioli with Creme Fraiche and Chives (V) |
| Steamed Rice
Saute Courgettes Carrots |
Coriander Cabbage
New Potatoes Sweetcorn |
Rice or Crushed Potatoes
Mixed Vegetables |
Roast Potatoes
Cauliflower Cheese Glace Carrots |
Chips or New Potatoes
Mixed Vegetables Beans |
| Chocolate Sponge | Black Cherry Tart | Steamed Syrup Pudding | Croissant and Butter Pudding | Cabinet Pudding |
Pre-Reception children lunching in the Pre-Reception area
Reception children having lunch in the Dining Hall
