Our head Chef Foued has created a two course meal at a very affordable price with the selection changing regularly.
Welcome to our midweek Lunch Club.
Monday to Friday 12-4 pm.
Starters
Today’s freshly made soup
served with a choice of homemade fennel seed brown bread, sourdough or coeliac
120 kCal
M
Contains milk
Sy
Contain Soya
GF
Gluten free
V
Vegetarian
Ve
Vegan
Sesame chicken salad
Baby leaves, cucumber, quinoa, mixed nuts and seeds, cherry tomatoes red
onions mango dressing & glazed with teriyaki sauce
300 kCal
G
Cereals containing gluten
Mu
Contain Mustard
Se
Contain Sesame
SO2
Sulphur Dioxide
Seafood chowder
Cod, smoked haddock, prawns, Irish soda bread
Mains
Beef Milanaise
Rosemary fondant potatoes, green beans and mushroom beef sauce
Fish Tagine
Cod, smoked Haddock, prawns, saffron bisque and roasted vegetables harissa couscous.
414 kCal
Ce
Contain Celery
Cr
Crustaceans
F
Contains Fish
M
Contains milk
Butternut squash ricotta spinach cannelloni
Parmesan cream, garlic sourdough bread and balsamic rocket salad
552 kCal
M
Contains milk
Sy
Contain Soya
SO2
Sulphur Dioxide
W
Contains wheat
Sides
Roasted vegetables harissa couscous
Tap Click on dish for nutritional informationFondant potatoes
Tap Click on dish for nutritional informationDessert
Smashed cookie salad
Strawberries, meringue, mascarpone cream & chopped hazelnuts
552 kCal
Eg
Contains Egg
M
Contains milk
N
Contains nuts (including peanuts)
W
Contains wheat
* A discretionary 10% will be added to groups of 6+
** Please note for health and safety reasons we cannot take in cakes not made on the premises or any other food.
Profcal wishes to state that the supplied nutrition and allergen information is given in good faith and is intended for educational purposes only. It is based upon the breakdown of the product formulation and data supplied by the head chef / appointed person(s), raw material manufacturers and suppliers, and nutrient software supporting the UK and European nutrient databank from the Office of Public Sector Information (OPSI).
Whilst Profcal makes every effort to obtain comprehensive nutritional and allergen specification from manufacturers and suppliers to support the analysis of each food item, such data is not always available and therefore, absolute values cannot always be provided.
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