Our Center has a Dining Service attended by those responsible for this service and by non-teaching staff who are in charge of the kitchen and who prepare a balanced menu daily, set at the beginning of each course, so that each family can complement the other meals of the day, with purpose of obtaining the correct diet for students.

The Regulations for this service are specified in point 5.1 of the NOFC.

The students, once their lunch shift is over, will be carrying out fun or study activities under the supervision of those responsible for this service.

 

DINING ROOM MENUS

1st WEEK

 

MONDAY : Lentils with vegetables, rice and chorizo. Baked potato omelette. Seasonal fruit.

TUESDAY : Galician broth with turnips, potatoes and beans. Macaroni with cooked ham. Seasonal fruit.

WEDNESDAY : Spaghetti with vegetables and tomato. Baked fish with tomato, lettuce and onion salad. Seasonal fruit.

THURSDAY : Starfish soup (pasta, squash, leek, tomato, pepper, onion, carrot). Baked chicken stilt with stewed potatoes and garnish. Cea Bread

FRIDAY : Seafood rice (rice, clams, mussels, squid). Green beans w/ allada. Seasonal fruit.

 

2ND WEEK

 

MONDAY : Chicken escalopes. Macaroni with tuna (pasta, tuna, tomato, leek, zucchini, onion). Seasonal fruit.

TUESDAY : Cuban rice with tomato sauce prepared in our kitchen. Mixed salad (lettuce, tomato, onion and corn), boiled egg and pork tenderloins. Seasonal fruit.

WEDNESDAY : Cream of vegetables (chard, spinach, peas, carrot, green beans, pepper, squash...). Grilled fish with scallops. dairy

THURSDAY : Noodle soup (pasta, squash, leek, tomato, onion, carrot, pepper). Baked turkey fillet w/ sautéed mushrooms. Seasonal fruit. Cea Bread

FRIDAY : Cachelos with canned sardines. Chickpea stew, rice and vegetables. Seasonal fruit.

 

3RD WEEK

MONDAY : Lentils with vegetables, rice and chorizo. Baked potato omelette. Seasonal fruit.

TUESDAY : Lettuce, tomato and onion salad. Meatballs with vegetable sauce and white rice (veal and pork). Seasonal fruit.

WEDNESDAY : Noodle soup (pasta, leek, carrot, pepper, squash). Galician fish (fish, potatoes and peas). Arzúa-Ulloa cheese with quince.

THURSDAY : Beans with rice. Saint James Seasonal fruit. Cea Bread

FRIDAY : Galician tuna pie. Macaroni with meat (pasta, beef and pork, tomato, leek, zucchini, pepper, onion). Seasonal fruit.

 

4th WEEK

MONDAY : Chicken soup. Baked chicken burger. Lettuce, tomato, onion and corn salad. Seasonal fruit.

TUESDAY : Cream of vegetables (spinach, chard, carrot, peas, potatoes, green beans, peppers, onion, garlic, tomato). Baked chicken breast fillet w/ fried potatoes. Seasonal fruit.

WEDNESDAY : Broccoli w/ allada. Noodles with Galician beef (pasta, beef, onion, leek, carrot, pepper, zucchini). Seasonal fruit.

THURSDAY : Chickpea stew, rice. Baked spinach omelette. Seasonal fruit. Cea Bread

FRIDAY : Mixed salad (lettuce, tomato and onion). Baked fish with boiled potatoes and allada. Custard, custard or artisanal ice cream depending on the season.

 

SOME OF THE PROVIDERS OF CPR PLURILINGÜE LA MILAGROSA

 

 

Xearte Brigitte : Artisan ice creams (Compostela)

• Made with seasonal products and fresh milk from Galician farms.
• Food Craft Certificate.

 

Entrelampo : Horta (Marrozos)

• Seasonal vegetable garden
• Non-profit mental health association.
• In conversion to organic.

 

Bama cheese shops: DOP Arzúa-Ulloa and DOP Queixo Tetilla (Bull)

• Cheeses with Protected Designation of Origin

 

Aboamigalla: IXP Pan de Cea and IXP Galician Bread (San Cristovo de Cea)

• Handmade bread with Protected Geographical Indication.

 

Lalinense sausages:   Sausages (Lalín)

• Family business dedicated to making sausages in the traditional way.

 

Rivadulla: Free-range Galician chicken without antibiotics.