Lincoln College

Hilary Term 2017 week 3

3rd Week Breakfast Lunch Dinner
Meat Free Monday Sausage Vegetable Samosa
Monday Bacon Spaghetti Carbonara
Roast Turkey Breast Fried Egg Chips Macaroni Cheese
Baked Beans Spinach Herby Diced Potatoes
In Cream of Asparagus
Broccoli
Chocolate Brownie
Cherry Flan
` Sausage Parsnip Soup
Tuesday Bacon Toad in the Hole
Sweet and Sour Scrambled Eggs with Onion Gravy Sweet and Sour Supreme of Chicken
Vegetables Grilled Tomato Mashed Potatoes Braised Rice
Baked Beans Peas

Strawberry Vacherin Steamed Lemon Sponge

Egg Mayonnaise Bacon Pate Salad
Wednesday Fried Haggis Steak and Mushroom Pie
Fried Egg Parsley Potatoes Grilled Fillet of Rainbow Trout
Three Bean Ragout
Tattie Scone Cabbage in Cream of Mushroom
Potato Wedges
Fresh Fruit Salad Salad

Madagascan Vanilla Cheesecake

Sausage French Onion Soup
Thursday Bacon Chicken a la King
Blue Cheese, Celery, Scrambled Eggs Rice Roast Loin of Pork Italian
Walnut and Pear Plum Tomatoes Whole Beans Croquette Potatoes
Vol au Vent ‘N` Cauliflower
Bakewell Tart ‘N`
Truly Chocolate Ice-Cream
Sausage
Friday Bacon Fried Breaded Fillet NO DINNER
Poached Egg of Haddock
Mushrooms Chips Lord Crewe’s Supper in Hall
Peas

Orange Sorbet with

Mandarins

Please Sign up Online for Brunch

Saturday NO DINNER
11.00am – 12.00pm

Cream of Vegetable Soup

Sunday
Please Sign up Online For Brunch Roast Leg of Lamb with Onion Sauce
Stuffed Aubergines
Roast Potatoes
11.00am – 11.30am Peas and Carrots
Cabbage

White Chocolate Fudge Cake

‘N` denotes dishes that will contain nuts. Please be aware that other dishes on the menu may contain nuts or nut traces. Always sign up for a
nut-free meal if you have a nut allergy and identify yourself to the serving staff. Please always check with the serving staff if you are unsure.
For other allergen dietary requirements, please check with a member of the catering staff who will be happy to provide relevant information.