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 Spring Menu 2009
Dinner
£35.50 inc.VAT

Ham Hock, Pea and Sorrel Soup
English Asparagus with Quail’s Egg Hollandaise and Crisp Pancetta
Tian of Crab, Prawn and Avocado
Salmon Ceviche with Sushi
Spinach and Gruyere Soufflé with Roasted Beetroot Salad
Luganega Sausage Risotto
Smoked Duck with Orange and Pink Grapefruit Salad

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Fillet of Sea Bream with Fennel and Prawn Ravioli and Pastis Sauce
Oriental Glazed Fillets of Salmon and Monk Fish
New Season’s Lamb Steak with Spring Vegetable Fricassee
Breast of Corn Fed Chicken Roasted With Lemon and Garlic served with Couscous
Pan Fried Calves’ Liver with Sherry Sauce and Toasted Polenta
Crisp Breast of Norfolk Duckling or Pink Breast of Barbary Duck
both served with Rhubarb and Ginger
Seared Rib-eye of Beef reared at Redland Farm with Tomato Tatin

Vegetarian:- Mediterranean Vegetable Wellington with Red Pepper and Tomato Sauce

All main courses are served with appropriate Potatoes and Seasonal Vegetables
If you would prefer any dish served without the sauce please ask us.

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A glass of Dessert Wine
or
The Original Hungry Monk Banoffi Pie
Matthew’s Extraordinary Chocolate Cake
Rhubarb Fairy Cake with Ginger Ice Cream
Cointreau Baba
English Strawberry Tartelette
Mango Mousse with Passion Fruit Jelly
Hungry Monk Sorbets
Hungry Monk Ice Creams
Savoury – Slow Roasted Tomato and Garlic Galette with Basil Dressing
British Cheeses
When Available:- A Selection of Hungry Monk Puddings + £7.50

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Cafetiere Coffee or Camomile, Peppermint Tea and
Home-made Chocolates + £3.50