Spiced Parsnip, Apple and Chestnut Soup
Squid and Mussel Stew
Prawn and Fennel Ravioli
Egg Benedict on Bacon Rosti
Pigeon Breast and Chicken Liver Terrine with Toasted Brioche
Toulouse Sausage on Roasted Red Pepper and Puy Lentil Salad
Winter Salad of Chicory, Walnuts and Blue Cheese

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Fillet of Trout Stuffed with Mushroom, Garlic and Pancetta
Fillet of Sea Bream on Celeriac Mash with Warm Lemon Oil
Moroccan Roasted Rump of Welsh Lamb with Sweet Potato, Butternut Squash and Apricot Tagine
Rabbit Roasted in Prosciutto with Leek and Ricotta and Mild Mustard Sauce
Breast of Guinea Fowl Stuffed with Apple and Black Pudding with Cider Sauce
Crisp Breast of Norfolk Duckling or Pink Breast of Barbary Duck
both served with Bohemian Cabbage and Sloe Gin Sauce
Rib-eye of Redland Farm Beef with Mushroom, Shallot and Pancetta Tatin and Brandy Sauce

Vegetarian:- Croustade of Spinach, Mushroom and Cauliflower with Gruyere 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
Plum and Frangipane Tart with Clotted Cream
Chocolate, Chestnut and Hazelnut Torte
Passion Fruit and Coconut Panacotta with Tropical Fruit Salad
Steamed Toffee Pudding with Butterscotch Sauce and Vanilla Ice Cream
Hungry Monk Sorbets
Hungry Monk Ice Creams
Savoury – House Crumpet with Anchoiade
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

Some of our dishes contain nuts - if you are allergic please tell us

All our prices include VAT - Vat Reg. No. 855 3757 90
Service is not included but a 12.5% Service Charge will be added to the bill for parties of seven or more.