Smoked Haddock and Bacon Chowder
Creamy Prawn, Coconut and Chilli Risotto
Smoked Salmon with Crème Fraiche and Fresh Herb Blinis
Stuffed Quail with Red Onion Compote
Boudin Blanc with Wild Mushrooms and Creamed Cabbage
Pigeon Breast and Chicken Liver Terrine with Toasted Brioche
Pear and Blue Cheese Tatin with Roasted Walnuts

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Salmon Steak with Pink Peppercorn and Thyme Crust and Yellow Pepper Sauce
Sea Bass on Mussel Linguini
Roast Saddle of Venison with Red Cabbage and Port and Juniper Sauce
Leg of Sussex Lamb on Crushed Root Vegetables with Redcurrant and Rosemary Sauce
Breast of Local Pheasant with Pear Sauce
Crisp Breast of Norfolk Duckling or Pink Breast of Barbary Duck
both served with Spiced Apple and Calvados Sauce + £1.50
Sirloin Steak Reared at Redland Farm with Wild Mushroom Sauce

Vegetarian:- Spinach and Mushroom Croustade with Egg Benedict

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
Hungry Monk Christmas Pudding with Brandy Butter
Three Layer Chocolate Tart with Raspberry Coulis
New York Vanilla Cheese Cake with Orange Confit
Apple Charlotte with Honey Ice Cream
Lemon Lovers’ Dessert
Hungry Monk Sorbets
Hungry Monk Ice Creams
When Available:- A Selection of Hungry Monk Puddings + £7.50
Savoury - Anchovy Toast
British Cheeses

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Cafetiere Coffee or Camomile, Peppermint Tea and
Home-made Chocolates + £2.95

 

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

All our prices include VAT at 17.5% - 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.
(In certain circumstances we will send on your bill providing a prior arrangement has been made to do so.)