December Dinner Menu 2011
(For all Private Dining Rooms, 3 Courses Only £35.50 + 12.5% Service)
Smoked Haddock and Bacon Chowder £7.95
Smoked Salmon with Crème Fraiche and Fresh Herb Blinis £8.95
Chicken Liver Stuffed Quail Terrine with Toasted Brioche £8.75
Twice Baked Spinach and Gruyere Soufflé with Roasted Beetroot Salad £7.95
Seared Scallops on Creamy Mash with Crisp Bacon and Vermouth Sauce £9.75
Hot Goat’s Cheese and Cherry Tomato Chutney Croustade £7.50
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Fillet of Salmon with Pink Peppercorn and Thyme Crust and Yellow Pepper Sauce £17.95
Catch of the Day with Lemon, Parsley and Capper Butter £18.95
Rump of Sussex Lamb with Flageolet, Garlic and Rosemary £19.95
Breast of Local Pheasant with Pear Sauce £19.95
Crisp Breast of Norfolk Duckling or Pink Breast of Barbary Duck
both served with Spiced Plum Sauce £20.50
Rabbit Roasted in Prosciutto and Stuffed with Pistachio and Apricot with Mild Mustard Sauce £19.95
Rib-eye of Beef Reared at Redland Farm with Roasted Shallots and Red Wine Sauce £20.95
V:- Field Mushroom, Spinach and Stilton en Croute with Hollandaise £16.95
All main courses are served with appropriate 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
Hungry Monk Christmas Pudding with Brandy Butter
Three Layer Chocolate Tart with Raspberry Coulis
Lemon Meringue Posset
Apple Charlotte with Honey Ice Cream
Hungry Monk Sorbets
Hungry Monk Ice Creams
Savoury – Anchovy Toast
British Cheeses
All at £7.50
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Cafetiere Coffee, Cappucino, Espresso or Camomile, Peppermint Tea and
Home-made Chocolates + £3.50
Some of our dishes contain nuts - if you are allergic please tell us
The menu will be broadly similar to that shown but we reserve the right to change anything according to the market
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.