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 ( 2 courses €18 )
Today's freshly made soup
served with our homemade fennel seed brown, white or coeliac bread
47 kCal
C
Coeliac friendly
DF
Dairy free
EgF
Egg Free
GF
Gluten free
LF
Low fat
LSF
Low saturated fat
LS
Low salt
Na
Low sodium
S
Low sugar
V
Vegetarian
Ve
Vegan
WF
Wheat free
Sesame chicken salad
with roasted hazelnuts, multi seeds, mango dressing and glazed teriyaki sauce
451 kCal
F
Contains Fish
G
Cereals containing gluten
M
Contains milk
Mu
Contain Mustard
C
Coeliac friendly
S
Low sugar
Calamari
with lime & sweet chilli dipping sauce
403 kCal
Cr
Crustaceans
F
Contains Fish
G
Cereals containing gluten
W
Contains wheat
DF
Dairy free
EgF
Egg Free
LSF
Low saturated fat
S
Low sugar
mains
Cajun Chicken Fillet
with caramelized onions, rosemary baby potatoes and brandy green peppercorn sauce
Curried Scallops & Tiger Prawns
With coconut and coriander dhal and apple salad
299 kCal
Ce
Contain Celery
Cr
Crustaceans
M
Contains milk
Ms
Contain Molluscs
Linquine Lamb Meat Ball
With crumble feta cheese, parmesan in roasted peppers tomato sauce
All our dishes are available to take away by collection with a 20% discount of our prices. Please choose from our menu and give us a call on 01 853 2406 01 853 2406 to order.
* 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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