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Monday, 3 June 2013

STAFF DINING ROOM DAILY MENU. Monday, 3 June 2013. BAIN MARIE MENU Soup of the Day Chickpea and potato (V,GF) Roast of the Day Chicken (GF) Meat Type 1 Roast pork with apple sauce Meat Type 2 Lamb sausages with onion and gravy

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Monday, 3 June 2013

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  1. STAFF DINING ROOM DAILY MENU Monday, 3 June 2013 BAIN MARIE MENU Soup of the DayChickpea and potato (V,GF) Roast of the Day Chicken (GF) Meat Type 1 Roast pork with apple sauce Meat Type 2 Lamb sausages with onion and gravy Meat Type 3 Basa fillet with Italian salsa (GF) Roast Vegetables Roast pumpkin (V,GF) Steamed Vegetables Panache of vegetables (V,GF) Rice Jasmine rice (V,GF) Vegetarian Mashed potatos and green peas (V,GF) SALAD BAR Salad 1Tandoori lamb Salad 2 Potato and bacon (GF) Salad 3 Chick pea, feta and sweet potato (V,GF) Salad 4 Garden salad (V,GF) RegularLarge Soup of the Day $5.10 $6.60 Hot Food $7.70 $9.70 Plain Vegetables Only $4.60 $6.60 Daily Special$12.50 - Salad Bar $7.70 - • To use this document: • Make changes to copy as necessary (keep in mind you should not be altering size, font or colour) • Save as a NEW file, don’t overwrite the template! • Create a PDF for email. • To create a PDF you can try one of the following • Click: file/print/cutePDF • Click; properties/advanced • Change paper size to A4 • Click OK through all menus • Click print • Choose file name and location to save • You may also select ‘convert to adobe PDF’ on you tool bar • (This works best with custom sizes) • PDFing can sometimes be a bit of trial and error - for an example of how your final piece should look please check the attached example PDF - good luck V- Vegetarian GF-Gluten Free. Menu items can vary and are subject to availability

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