Hello everyone,
April’s upcoming menu can be found here.
Well spring is on the horizon along with the prospect of getting life slowly back to normality with the limited easing of restrictions. We hope you all enjoy our lunch choices for March and don’t forget you can substitute the sweet for a hot seasonal soup. Just let us know at the time of ordering.
£11.00 for two courses
£9.50 for a smaller portion
This includes delivery
Please leave our crockery on your doorstep ready for collection…without constant replenishing of our plates we cannot produce our Lovely Lunches.
Thank you all for your continued custom, we greatly appreciate it!
Shirley and the team
Lovely Lunches
01308 485115
| Month | Week | Day | Day of Month | Main Course | Sweet |
|---|---|---|---|---|---|
| Mar | Week 1 | Mon | 1st | Chicken chasseur served with tarragon mash and shredded kale | Banoffee cupcake |
| Mar | Week 1 | Tue | 2nd | Three cheese & chive tart served with dauphinoise potatoes & peas & carrots | Gingerbread pancakes served with whipped cream |
| Mar | Week 1 | Wed | 3rd | Roast Turkey with cranberry & red currant sauce served with carrots, parsnips & savoy cabbage | Apple crumble & custard |
| Mar | Week 1 | Thursday | 4th | Shepherd's pie served with vegetables | Black forest gateaux |
| Mar | Week 1 | Friday | 5th | Baked pollock fillet with caper sauce served with sautéed parsley potatoes & broccoli | Rhubarb & custard bread & butter pudding |
| Mar | Week 1 | Saturday | 6th | Dorset jugged steak served with dauphinoise potatoes & vegetables | Pear & marzipan tart served with cream |
| Mar | Week 1 | Sunday | 7th | Roast loin of pork with apple sauce roast potatoes, cauliflower, butternut squash & parsnips | Prune & Date cake served with clotted cream |
| Mar | Week 2 | Monday | 8th | Beef stroganoff served with vegetable rice | Muscovado banana cobbler served with custard |
| Mar | Week 2 | Tuesday | 9th | Cottage pie served with carrots & peas | Vanilla rice pudding trifle |
| Mar | Week 2 | Wednesday | 10th | Roast chicken braised with sage & garlic butter served with sage & onion stuffing, roast potatoes, roasted beetroot, parsnips & carrots | Jam sponge with vanilla custard |
| Mar | Week 2 | Thursday | 11th | Pork & cider casserole with apple & fennel served with mash potatoes & vegetables | Traditional sherry trifle |
| Mar | Week 2 | Friday | 12th | Traditional fish pie served with watercress & garlic spinach | Toffee apple pudding served with custard |
| Mar | Week 2 | Saturday | 13th | Liver & bacon served with onion mash & vegetables | Pineapple upside down pudding served with custard |
| Mar | Week 2 | Sunday | 14th | Roast silverside of beef & Yorkshire pudding served with roast potatoes & vegetables | Treacle tart & cream |
| Mar | Week 3 | Monday | 15th | Pork cassolette served with boiled potatoes & vegetables | Sticky toffee pudding served with custard |
| Mar | Week 3 | Tuesday | 16th | Chicken & tarragon pie served with cheddar mash peas & butter beans | Banoffee pie |
| Mar | Week 3 | Wednesday | 17th | Glazed gammon in cider served with cauliflower cheese and dauphinoise potatoes | Chocolate pudding with chocolate custard |
| Mar | Week 3 | Thursday | 18th | *Hogget hotpot with turnips & caramelised carrots & roasted potatoes | Pear & almond frangipan tart served with whipped cream |
| Mar | Week 3 | Friday | 19th | Baked fillet of whiting with cream & dill sauce served with hash browns & vegetables | Apple & rhubarb streusel pie served with custard |
| Mar | Week 3 | Saturday | 20th | Beef shin & ale ragu served with hasselback potatoes & vegetables | Salted caramel roulade |
| Mar | Week 3 | Sunday | 21st | Slow roast shoulder lamb with mint sauce, roast potatoes & roasted root vegetables | Coconut & lime cheesecake with mango sauce |
| Mar | Week 4 | Monday | 22nd | Pork medallion served with creamy peppercorn sauce, sprouts & caramelised carrots | Steamed ginger pudding served with custard |
| Mar | Week 4 | Tuesday | 23rd | Chicken, mozzarella & pesto filo parcel served with stuffed cheese & chive jacket potato, & vegetable medley | Plum frangipan tart served with whipped cream |
| Mar | Week 4 | Wednesday | 24th | Slow roast beef & Yorkshire pudding served with roast potatoes, parsnips carrots & kale | Berry Eton Mess |
| Mar | Week 4 | Thursday | 25th | Game pie served with rosemary mash & roasted root vegetables | Marmalade bread & butter pudding served with orange cream |
| Mar | Week 4 | Friday | 26th | Salmon fillet with a creamy cucumber & dill sauce served with crushed parsley potatoes & vegetables | Apple & blackberry crumble & custard |
| Mar | Week 4 | Saturday | 27th | Toad in the hole served with mash potatoes & vegetables | Chocolate chip flapjack |
| Mar | Week 4 | Sunday | 28th | Pork tenderloin with honey & garlic sauce, served with roast potatoes, cauliflower, broccoli & mashed swede | Scone cream & jam |
*Hogget is lamb which is between 1-2 years old and is full flavoured. It is slow cooked for our hogget hotpot recipe.
