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 Spring Menu 2010
Dinner

Watercress Soup with Waldorf Crème Fraiche    �6.95
Seafood Fritto Misto with Lemon Mayonnaise    �10.95
Crayfish, Smoked Salmon and Spinach Terrine with Melba Toast    �8.95
Cassolette of Fresh Asparagus, Spring Vegetables and Pancetta    �8.95
Goat’s Cheese Mousse with Marinated Mediterranean Vegetables    �7.50
Duck Liver Parfait with Red Onion Marmalade and Toasted Brioche    �8.95
Seared Beef Carpaccio with Celeriac Remoulade    �10.95

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Fillet of Sea Trout with Cockle Linguini    �17.95
Monk Fish in Banana Leaf with Ginger, Chili and Coconut with Jasmine Rice    �21.50
Breast of Corn Fed Chicken Roasted with Lemon and Garlic with Couscous    �17.95
Rabbit Roasted in Prosciutto with Leek and Ricotta and Mild Mustard Sauce    �19.95
Rump of Lamb with Garlic, Rosemary and Redcurrant Sauce    �19.95
Crisp Breast of Norfolk Duckling or Pink Breast of Barbary Duck     �20.95
both Served with Mango and Passion Fruit Sauce
Rib-Eye of Beef Reared in Vines Cross with Hand Cut Chips and B�arnaise Sauce    �20.50

Vegetarian:- Pea Puree and Asparagus Croustade with Egg Benedict    �17.95

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
Chocolate Lovers’ Dessert
Strawberry and White Chocolate Mousse
New York Vanilla Cheese Cake with Raspberries
Rhubarb and Ginger Pudding with Vanilla ice Cream
Lemon Meringue Posset
Hungry Monk Sorbets
Hungry Monk Ice Creams

Savoury - House Crumpet with Anchoiade

All at �7.50

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Cafetiere or Espresso Coffee or Infusions and
Home-made Chocolates + £3.50