DIXIT
FROM THE REFECTORY
1st October 2021
Next week’s lunch menus Week 3 Monday
Holyport College - Autumn 2021 Tuesday
To the Right → Beef Lasagne & Gar- Crispy Fried Sweet & Traditional counter lic Bread Sour Chicken main choice
Vegetarian choice
Spinach & Lentil La- Quorn Stir Fry with sagne Ginger & Noodles
Starch & vegeta- Herby Roast Vegeta- Egg Fried Rice & Stir bles bles Fried Vegetables
Wednesday
Thursday
Friday
Pizza Day
Chipotle & Honey Chicken
Battered Pollock
Pizza Day
Cajun Wedges, BBQ Beans
Butternut & Cheese Tomato & Aubergine Crumble Layer Bake
Champ Potatoes & Mixed Vegetables
Chips, Peas, Baked Beans
← To the Left Something different
Jacket Potato with RS Baked Beans Penne Pasta with Tomato & Basil Sauce
Jacket Potato with Jacket Potato with Jacket Potato with Jacket Potato with RS Baked Beans RS Baked Beans RS Baked Beans RS Baked Beans Pasta with Chilli & Pasta with Cauliflow- Pasta with Tomato & Spaghetti with Spicy Vegetable Sauce er cheese Sauce Vegetable Sauce Tomato Sauce
Sandwich & Snack Bar
Daily selection of fresh sandwiches, crisps and fruit
Daily selection of fresh sandwiches, crisps and fruit
Daily selection of fresh sandwiches, crisps and fruit
Daily selection of fresh sandwiches, crisps and fruit
Daily choice of fresh- Daily choice of fresh- Daily choice of fresh- Daily choice of fresh- Daily choice of freshly made salad boxes ly made salad boxes ly made salad boxes ly made salad boxes ly made salad boxes
Salad Bar
Main dessert
Cold Desserts
Sunshine Rice Pud- Steamed Marmalade ding Sponge Selection of cold desserts
Selection of cold desserts
Ginger, Honey & Lemon Cake
Banoffee Crumble
Choc-Ice
Selection of cold desserts
Selection of cold desserts
Selection of cold desserts
The Catering Department will make adjustments to the daily menus where possible to accommodate special dietary requirements, when this is not possible an alternative meal will be offered. If you have any queries please contact our Catering Manager Alan Cockerill on
alan.cockerill@sodexo.com or 01628 640154. 15
