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
Heirloom tomato and Mozzarella caprese salad
Goat cheese, honey and basil pesto and Balsamic rocket salad
358 kCal
9.5g Protein
M
Contains milk
N
Contains nuts (including peanuts)
SO2
Sulphur Dioxide
Mains
Baked whole halloumi cheese
In Fennel seeds, oregano, maple syrup and Greek salad
Pan-fried lemon sole fillet
Cauliflower puree, cauliflower, rhubarb sauce vierge
Slow-cooked short ribs
Caramelised onions brown rice and beef jus
Sides
Caramelised onions brown rice
Tap Click on dish for nutritional informationRoasted potatoes
Dessert
Warm pear and chocolate pecan crumble cake
Mascarpone vanilla cream Chantilly
551 kCal
6g Protein
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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