Dinner 2011/2012
£45
Smoked Haddock and Bacon Chowder
Smoked Salmon with Crème Fraiche and Fresh Herb Blinis
Chicken Liver Stuffed Quail Terrine with Toasted Brioche
Twice Baked Spinach and Gruyere Soufflé with Roasted Beetroot Salad
Seared Scallops on Creamy Mash with Crisp Bacon and Vermouth Sauce
Hot Goat’s Cheese and Cherry Tomato Chutney Croustade
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Hungry Monk Melon Sorbet
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Fillet of Salmon with Pink Peppercorn and Thyme Crust and Yellow Pepper Sauce
Catch of the Day with Lemon, Parsley and Capper Butter
Rump of Sussex Lamb with Flageolet, Garlic and Rosemary
Breast of Local Pheasant with Pear Sauce
Crisp Breast of Norfolk Duckling or Pink Breast of Barbary Duck
both served with Spiced Plum Sauce
Rabbit Roasted in Prosciutto and Stuffed with Pistachio and Apricot with Mild Mustard Sauce
Rib-eye of Beef Reared at Redland Farm with Roasted Shallots and Red Wine Sauce
V:- Field Mushroom, Spinach and Stilton en Croute with Hollandaise
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
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Cafetiere Coffee, Cappucino, Espresso or Camomile, Peppermint Tea and
Home-made Chocolates
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
A 12.5% service charge will be added to the bill.