| M O N D A Y 7 . 9 . |
| Main course | Blackened-seasoned chicken fillets (A, G, L, M) Italian vegetable omelette (A, G, L) Caribbean vegetable soup (A, G, L, M, VEG) |
| To accompany the main dishes | Long-grain rice (G, L, M, VEG) Roasted broccoli (G, L, M, VEG) Jalopeno and onion mayonnaise (A, G, L) |
| T U E S D A Y 8 . 9 . |
| Main course | Traditional meatballs in brown sauce (A, G, L) Pea and almond pasta (A, L) Roasted root vegetable soup (G, L, M, VEG) |
| To accompany the main dishes | Crushed potatoes with butter and spring onion (A, G, L) Steamed carrots (G, L, M, VEG) |
| W E D N E S D A Y 9 . 9 . |
| Main course | Swedish hash (A, G, L) Antell's homemade feta and spinach lasagne (A, L) Creme ninon - pea soup (A, G, L) |
| To accompany the main dishes | Scrambled eggs (A, G, L) |
| T H U R S D A Y 1 0 . 9 . |
| Main course | Chicken Piccata - creamy lemon chicken (L, G, A) Caponata - Sicilian vegetable and tomato stew (VEG, M, L, G, A) Jerusalem artichoke soup (L, G, A) |
| To accompany the main dishes | Turmeric rice (VEG, M, L, G) Roasted vegetables (VEG, L, G, A) |
| F R I D A Y 1 1 . 9 . |
| Main course | Grilled pork steaks (A, G, L, M) Creamy pesto pasta (A, L) |
| To accompany the main dishes | Pistou-seasoned potatoes (A, G, L) Roasted green beans (G, L, M, VEG) Antell's homemade seasoned butter (A, G, L) |