7 DAY | MENU PLAN      Thursday 28th (Night)    Children’s Dinner Roast Chicken, Roast Potatoes, Carrots,

Peas and Gravy Children’s Desert Jam Sponge with Custard Adult’s Starter Roasted Tomato Soup with Olive Croutons Adult’s Dinner Lemon, Pancetta, Thyme and Garlic Roast

Chicken, Roast Potatoes, Parsnips and Carrots with Yorkshire Puddings and Gravy

Adult’s Desert Poached Vanilla Pears with

Ginger, Shortbread & Crème Fraîche          Friday 29th    Lunch Sheppard’s Pie with Steamed Broccoli Children’s Dinner Lightly Battered Fish (or homemade fish

fingers) with Chips and Peas Adult’s Starter Salad of Goats Cheese, Sundried

Tomatoes, Roasted Peppers & Mixed Leaves

Adult’s Dinner Monkfish Wrapped in Pancetta Served on

a Bed of Colcannon with a Tomato Salsa and sautéed Green Beans  

Adult’s Desert Homemade Lemon Curd Ice Cream with

Brandy Snaps  

Saturday 30th Lunch Country Chicken Pie, with Asparagus,

Broccoli and Baked Potatoes Children’s Dinner Spaghetti Bolognaise with Steamed Green

Beans and Carrots Children’s Dessert Sticky Toffee Pudding Adult’s Starter Tomato, Goats Cheese and Herb Tart Adult’s Dinner Rosemary, Thyme and Garlic Roast Lamb, with Roast Parsnips and Carrots, served on a bed of creamy mashed potato with a Lamb Jus

Adult’s Desert Sticky Toffee Pudding Sunday 31st Lunch Beef Burgers in Soft Bread Rolls, with

Crispy Potato Wedges, Coleslaw and Corn on the Cob (Not sure if possible but could be packed and taken to BBQ)

Children’s Dinner Meatballs with a Tomato Sauce, Mashed Potatoes and Cauliflower Children’s Dessert Strawberry Jelly with Fresh

Strawberries and Vanilla Ice Cream Adult’s Starter French Onion Soup, Served with Gruyére

Croutons Adult’s Dinner Seared Scotch Beef Fillet, Dauphinoise Potatoes and Mange Tout   Adult’s Desert Dark Chocolate Parfait

with Vanilla Cream

Monday 1st Lunch Picnic with a selection of cold meats,

freshly baked bread, homemade sausage rolls and scotch eggs, Picnic Ratatouille and a Carrot Salad. Fruit Tarts.

Children’s Dinner Sweet and Sour Pork (packed full of

vegetables) with Steamed Rice Children’s Dessert Apple and Pear Crumble Adult’s Starter Crab Cakes with a Tomato, Crab and

Basil Dressing Adult’s Dinner Saltimbocca Pork with Parma Ham, Sage

and Marsala, Pan Fried New Potatoes and a Watercress, Rocket and Spinach Salad.  

Adult’s Desert Rhubarb and Custard Crumble Tuesday 2nd Lunch Cottage Pie with Green Beans and Fresh

Bread Rolls Children’s Dinner Sausages, Creamy Mash, Steamed Carrots

and Gravy Children’s Dessert Rice-Crispy Cakes Adult’s Starter Individual Cheese Soufflés Adult’s Dinner Duck Confit with Mashed Potatoes

and Mixed Roast Vegetables Adult’s Desert Individual Summer fruit Pavlovas

Wednesday 3rd Lunch Hot Pot with Baked Potatoes and Steamed

Broccoli Children’s Dinner Baked Chicken Nuggets with carrot,

pepper and cucumber crudités and dips. Children’s Dessert Chocolate Brownies Adult’s Starter Sundried Tomato and Chorizo Risotto

With Rocket Garnish Adult’s Dinner Mushroom Stuffed Chicken Breast

Wrapped in Pancetta with Onion Sauce, Roast Potatoes and Baked Tomatoes

Adult’s Desert Tiramisu with Pears and

Stem Ginger Thursday 4th Lunch Fish Pie with Mashed Potato, Peas and

Sweet Corn Children’s Dinner Spanish omelet with a Green Salad Children’s Dessert Apple Pie with Custard Adult’s Starter Ham Hock Terrine with Pickled Marrow Adult’s Dinner Pan Fried Venison with Blackberry Sauce, Roast

Potatoes, Red Cabbage and Cauliflower Adult’s Desert Crème Brulèe Friday 5th, Lunch Lunch Quiche Lorraine, Fresh Bread Rolls and

a Salad of Mixed Leaves (can all be made in advance of me leaving)