Fluffy Omelettes - Moish and Itzy's Deli and Restaurant, Newtown
October 2018 – June 2019 - NPTC Group€¦ · WELCOME THEMES RESTAURANT NEWTOWN COLLEGE Welcome...
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Newtown College, Llanidloes Road, Newtown, Powys, SY16 4HU For bookings, e-mail: [email protected] October 2018 – June 2019
Transcript of October 2018 – June 2019 - NPTC Group€¦ · WELCOME THEMES RESTAURANT NEWTOWN COLLEGE Welcome...
Newtown College, Llanidloes Road, Newtown, Powys, SY16 4HUFor bookings, e-mail: [email protected]
October 2018 – June 2019
W E L C O M E T H E M E S R E S T A U R A N TN E W T O W N C O L L E G E
Welcome to Themes, our 60 cover training restaurant located at the Newtown College, part of NPTC Group of Colleges.
Join us on a Tuesday evening, the bar opens for pre-dinner drinks from 6.30pm - dinner is served at 7pm. Please take a look at page 3 to see the varied themed dinners which reflect seasons and cultural events where we endeavour to use locally sourced foods, including produce from the College’s Fronlas Farm; part of the Agriculture Department. A sample dinner menu is on page 3. To book dinner, please phone 01686 614555 or e-mail: [email protected](all bookings must be paid in full, 7 days prior to the evening). On a Tuesday and Thursday, we open for lunch at 12noon – please take a look at page 4 for a sample of our three-course lunch menu. To book lunch, please phone 01686 614215 between 9am and 2pm or e-mail: [email protected]
We are happy to cater for special dietary requirements. Please let us know and we will be happy to provide a suitable alternative.
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To book lunch, tel: 01686 614215 or to book dinner, tel: 01686 614555 or e-mail: [email protected] Please state any dietary requirements when booking
We welcome group bookings for both lunch and dinner – to discuss your booking, please phone 01686 614215 between 9am and 2pm or e-mail:
Pre-dinner drinks from 6.30pm Dinner served at 7pm
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To book lunch, tel: 01686 614215 or to book dinner, tel: 01686 614555 or e-mail: [email protected] Please state any dietary requirements when booking
OCTOBER 20189 October Carvery - Come and Support our Local Farmers .......................... £17.9516 October Curries from Around the World .................................................. £18.9523 October Spanish Tapas and Wine ......................................................................£19.95
NOVEMBER 20186 November Great Pub Classics .................................................................. £18.9513 November Middle Eastern Delights ........................................................... £18.9520 November A Night with Nick Brodie - Guest Chef ........................................ £24.9527 November Pasture to Plate Gourmet to Celebrate ‘British Game Week’ ........ £24.95
DECEMBER 20184 December A Taste of an American Diner .................................................... £19.9511 December Christmas Dinner ..................................................................... £22.9512 December Christmas Dinner ..................................................................... £22.9513 December Christmas Dinner .................................................................... £22.95 18 December Christmas Dinner ..................................................................... £22.95
JANUARY 201915 January A World of Street Food ............................................................. £18.9522 January Burns’ Night ............................................................................ £22.9529 January Chinese Banquet ..................................................................... £18.95
FEBRUARY 20195 February Pasture to Plate - Produce from our College Farm ...........................£22.9512 February New Orleans Mardi Gras Celebrations Evening ...............................£21.9519 February St David’s Day .............................................................................£19.95
MARCH 20195 March Six Nations’ Celebration ........................................................... £18.9512 March Mediterranean Evening ............................................................. £18.9519 March Thai Evening ............................................................................ £18.9526 March Italian Food and Wine ............................................................... £24.95
APRIL 20192 April Burger, Steak and Grill Night ..................................................... £19.95 9 April Spring into Wales Gourmet ....................................................... £24.9530 April A Night at the Races ................................................................ £19.95
MAY 201914 May Four Corners of the World – International Cuisine Buffet ............. £19.9521 May French Food and Wine .............................................................. £24.95
JUNE 20194 June Greek Food and Wine Evening ................................................... £24.9511 June Gourmet Evening ..................................................................... £24.9518 June Caribbean Summer Nights BBQ ................................................ £19.95
3To book lunch, tel: 01686 614215 or to book dinner, tel: 01686 614555 or e-mail: [email protected]
Please state any dietary requirements when booking
Thai Evening MenuTuesday 13th March 2018
Vegetable Wontons, Omelette Rolls, Fish Cakes & Chicken Satay(Kaeow, Kai Yud Sai, Thot Man Pla & Satay Gai)
•Hot and Sour Soup – Tom Yam
•Vegetables with Tofu and Spinach – Pud Puk Sai Tao Hu
Monkfish with Lime Chilli Sauce – Yum Pla
Red Curry Pork with Peppers – Kaeng Moo
Chicken and Peanut Curry – Kaeng Ped Gai Sai Too Ob
Egg Fried Rice with Vegetables and Crispy Onions
– Khao-Khai Horm Toro
Stir Fried Vegetable Salad – Pahd Puk
•Pineapple and Lime Sorbet – Subparot, Ma-nau I Tim
•Banana and Coconut Ice Cream,
Ginger Cream and Sesame pastries(I Tam Ma-Prown Sai Khay, Ka-num Rung Ob Yha Rad Na Khing)
•Tea and Coffee
£18.95
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L U N C H E SOn Tuesday and Thursday, lunch is served at 12noon - booking desirable
S A M P L E L U N C H M E N U
Carrot and Ginger Soup
Stir Fried Mushrooms in Garlic and Tarragon
Asparagus, Horseradish and Y-Fenni Cheese Tartlet
Melon Fan with Seasonal Fruits, Champagne Sabayon
•Baked Fillet of Cod, Herb Crust, Tomato and Herb Sauce
Beef Braised in Red Wine, Caramelised Onions served with Braised Rice
Roast Chicken, Sage and Onion Stuffing, Cranberry Sauce
Wild Mushroom Strudel, Mushroom Cream Sauce
•Apple Pie Cream/Custard
Sticky Toffee Pudding, Toffee Sauce
Dark Chocolate Mousse, Shortbread Biscuit
Raspberry Pavlova
Freshly Brewed Tea and Coffee
£11.95 Per head
Business lunches catered for, please phone01686 614215 to discuss your requirements
To book lunch, tel: 01686 614215 or to book dinner, tel: 01686 614555 or e-mail: [email protected] Please state any dietary requirements when booking
Thai Evening MenuTuesday 13th March 2018
Why not try one of our
delicious recipes for yourself?
C O F F E E S H O P
S A M P L E L U N C H M E N U
Selection of Sandwiches / Toasted SandwichesWraps / Ciabatta Rolls .............................................................£2.95
Soup of the Day ........................................................................£2.75
Baked Potato Selection of FillingsServed with Salad Garnish .......................................................£3.50
Chicken and Bacon Salad,Grain Mustard Dressing ...........................................................£4.75Chilli Con Carne, Braised Rice .................................................£4.75Wild Mushroom Strudel ...........................................................£4.75
Tea/Coffee ...............................................................................£1.00Speciality Coffee from .............................................................£1.95
Scone Jam and Cream ............................................................£1.95Bara Brith ..................................................................................£1.95Profiteroles ...............................................................................£2.25Courgette and Chocolate Brownie ..........................................£1.95
Open every Wednesday during term time from 11am - 1.30pm Just drop in or call 01686 614215 to book a table.
Please note: every last Wednesday of the month - Hafren Film Club Lunch (Lunch plus film) - booking essential through Theatre Box Office: 01686 614555
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Why not try one of our
delicious recipes for yourself?
METHOD 1. Preheat the oven to 200C/400F/Gas 6.2. With the tip of a sharp knife, make shallow scores
through the outer layer of skin and fat of the lamb shoulder, but not into the meat, cross-hatching the entire surface.
3. Mix the dried chamomile, the thyme, rosemary, sage and oregano together in a bowl. Season well with salt and freshly ground black pepper.
4. Press a handful of the herb mixture into the skin of the lamb, massaging it in well all over the flesh of the lamb.
5. Sprinkle some of the herb mixture across the bottom of a casserole with a lid. Place the lamb into the casserole, then squeeze the lemon juice over the top, before sprinkling with any remaining herb mix.
6. Drizzle the honey over the top of the lamb and pour over a little olive oil.
7. Pour the water into the casserole, then put the lid on. Transfer to the oven and cook for 2½ hours. Check the dish after one hour - the lamb should be taking on a little colour. If the water has evaporated, add a little more to maintain the dish’s moisture.
8. After the 2½ hours cooking the lamb meat should pull away easily from the bone.
9. Remove from the oven and allow to rest for 4-5 minutes.
10. To serve, using a knife and fork, pull large pieces of meat away from the bone and arrange on a large serving place. Drizzle the meat with any pan juices and allow guests to help themselves.
Roast Shoulderof Welsh Lambwith Herbs& Hill Top Honey
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INGREDIENTS• 1.4kg shoulder of lamb, trimmed• handful dried chamomile (or contents of 4 chamomile teabags)• ½ bunch fresh thyme, leaves only• 4 sprigs fresh rosemary, leaves only• 12 fresh sage leaves, roughly chopped• 1 tbsp dried oregano• Salt and freshly ground black pepper• 1 lemon, juice only• 1 tbsp Hill Top clear honey • 2 tbsp olive oil• 125ml water
To book lunch, tel: 01686 614215 or to book dinner, tel: 01686 614555 or e-mail: [email protected] Please state any dietary requirements when booking
Traditional Christmas lunchwill be available on:
11, 12, 1314 & 18
December 2018Booking Essential
To book lunch, please phone01686 614215
between 9am and 2pm or e-mail:
Places available on the followingCatering courses for 2018/19
Professional Cookery Level 1, Level 2 & Level 3 NVQ & VRQ C&G, full and part-time Hospitality Industry Skills Entry Level Agored, full and part-time Multi-skilled Hospitality Services Level 1 and Level 2 NVQ C&G, full and part-time Food Safety L2 (1 Day) HABC
Food and Beverage Service Level 1 and Level 2 NVQ C&G, full and part-time HACCP L3 HABC (2 Day) Customer Care L2 (1 Day) HABC Personal Licence Holder (2 Days) BIIAB Patisserie and Confectionary Workshops (1 Day) Bakery Workshops (1 Day).
EMPLOYERS - Upskilling@Work funding of up to 70% may be available for the above courses to help upskill your workforce.
COMING SOON - Short, fully funded hospitality industry courses (C&G) available to people wishing to upskill or gain a qualification.
For further information please contact the Catering Department on:01686 614289/614213 or e-mail: [email protected]
@NPTCGroupThemes /NPTCGroup7
