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
15g Protein
G
Cereals containing gluten
Mu
Contain Mustard
Se
Contain Sesame
SO2
Sulphur Dioxide
Salata Mechouia
Smocked aubergine, peppers, pomegranate relish with toasted pita bread
Mains
High protein chargrilled Indian spiced chicken fillet
Leek and date chutney, basmati rice in spiced cashew and yoghurt sauce
695 kCal
50g Protein
M
Contains milk
N
Contains nuts (including peanuts)
SO2
Sulphur Dioxide
Summer peach & prawns baby spinach salad
Feta cheese, semi-sun-dried tomatoes, walnuts and balsamic dressing
534 kCal
25g Protein
Cr
Crustaceans
N
Contains nuts (including peanuts)
SO2
Sulphur Dioxide
Monkfish & scampi with garlic mayo
Garlic mayonnaise, Bay double-cooked chips
Sides
Kimchi vegetables
Tap Click on dish for nutritional informationFondant potatoes
Tap Click on dish for nutritional informationDessert
Roasted Pears
Spiced ricotta yoghurt and homemade crumble biscuit
* 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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