Our head Chef Foued has created set menu 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
Black pudding and pork shoulder terrine
Cranberry jam served with bay zaatar crackers
570 kCal
23g Protein
G
Cereals containing gluten
M
Contains milk
N
Contains nuts (including peanuts)
Se
Contain Sesame
SO2
Sulphur Dioxide
Seafood chowder
Bay seeds soda bread
512 kCal
27g Protein
Cr
Crustaceans
F
Contains Fish
M
Contains milk
W
Contains wheat
Sesame Chicken salad
Baby leaves, quinoa, cucumber, tomatoes & red onions in mango dressing
379 kCal
27g Protein
M
Contains milk
N
Contains nuts (including peanuts)
W
Contains wheat
Mains
Slow-braised venison shank
Tabbouleh of quinoa and braising jus
Pan-fried haddock fillet
Pea puree, leek fondue and sauce Vierge
Stuffed turkey roulade
Apricot, pistachio, Cashel bleu stuffing, smoked bacon jam, pickled cranberries, roasted potato
606 kCal
35g Protein
G
Cereals containing gluten
N
Contains nuts (including peanuts)
SO2
Sulphur Dioxide
W
Contains wheat
Sides
Quinoa tabbouleh
Roasted potatoes
Dessert
Apple mince pie
Mascarpone vanilla cream Chantilly
Flourless chocolate brownie
chilli almonds and vanilla ice cream
727 kCal
5g Protein
Eg
Contains Egg
M
Contains milk
N
Contains nuts (including peanuts)
GF
Gluten free
V
Vegetarian
* 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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