THE BELGIAN MONK
CHRISTMAS DINNER MENU- 2014
(Available 4th-23rd December - reservations 5.30-9pm)
£23.95 per person
Starters:
-Spicy Parsnip Soup served with an Individual Granary Roll and Butter.
-Smoked Chicken Breast, Sun Blushed Tomatoes, Rocket and Pinenuts served with a Warm Rye Roll.
-Pan Seared Scallops served on a bed of Minted Pea Puree garnished with Parsley Sauce and topped with a Parma Ham Crisp.
-A Bowl of Steaming Mussels with Garlic and Herb Butter served with an Individual Rye Roll and Butter.
-A Halloumi, Tomato, Balsamic Onion and Basil Bruschetta served with Rocket.
Mains:
-Roast Turkey with Leek, Sage and Onion Forcemeat, Bacon and Chipolatas, Roast Potatoes and served with a Rich Gravy.
-Pan Fried Sea Bass served with Harissa Potatoes, Amarula and Chilli Butter with Fine Beans.
-Oven Roasted Guinea Fowl served with Chateau Potatoes, Honey Roasted Parsnips and Finished in a Madeira Sauce.
-A Char Grilled 10oz Rump Steak served with a “Marchand du Vin” reduction, Steak Garnish and Fries and Mayo.
-Pea and Asparagus Saffron Risotto.
(All main courses are served with a selection of seasonal vegetables)
Desserts:
-An Individual Christmas Pudding served with Brandy Cream.
-A Winter Berry Pavlova served with a Medley of Berries.
-Chocolate, Orange and Mascapone Cheesecake served with Orange Coulis and Clotted Cream.
-Black Cherry and Frangipane Crumble Tart served with Custard.
-A Cheese Plate of Cheddar, Brie and Bleu D’Auvergne served with Crackers, Celery and Fig Chutney.
THE BELGIAN MONK
CHRISTMAS LUNCH MENU -2014
(Available 4th-23rd December for reservations 12-2pm)
£17.95 per person
Starters:
-Potato and Sweetcorn Chowder served with a Rye Roll and Butter.
-An Assiette of Smoked Salmon served with a Cucumber and New Potato Salad and a Warm Granary Roll.
-Pan Fried Pigeon Breast served with Parsnip Puree and Beetroot, finished in a Rich Ruby Port Sauce.
-Caramelised Red Onion, Thyme and Feta Cheese Bruschetta.
Mains:
-Roast Turkey with Leek, Sage and Onion Forcemeat, Bacon and Chipolatas, Roast Potatoes and served with a Rich Gravy.
-Grilled Cod Loin served on Spring Onion Mash with Winter Greens finished with a Muscadet, Shrimp and Leek Sauce.
-Confit of Duck served with a Pancetta, White Bean, Wild Boar Sausage and Potato Casseolet.
-Gratin of Crepes with Wild Mushrooms, Onions and Reblochon Cheese served with Diamond Cut Roast Sweet Potato and Salad Garnish.
(All main courses are served with a selection of seasonal vegetables)
Desserts:
-An Individual Christmas Pudding served with Brandy Cream.
-Eton Mess Cheesecake served with Fresh Raspberries,Vanilla Ice Cream and a Pimms Coulis.
-Chocolate and Girottine Cherry Torte served with Clotted Cream and Cherries.
-A Cheese Plate of Cheddar, Brie and Bleu d’Auvergne served with Crackers, Celery and Fig Chutney.
The Belgian Monk – Christmas Booking Form
To make your Christmas reservation, please read, complete and sign this booking form and return along with your full deposit.
Date Required:…………………………Time ……………………..
(The time that you wish to eat. We will have your starters prepared for the time you indicate. We ask you to please be prompt and seated for your reservation time to avoid any spoiling of food or clashing with other reservations. You will be allocated two and a half hours at the table from your reservation time).
Organisers Name:……………………………No of people: ……………
Company Name:……………………………Tel No: ………………..
Address:......
…………………………………………………………...
(Please make sure you complete full address details as your written confirmation and pre-order form will be sent to this address).
Total Deposit:…………………………………………………………
A non-refundable deposit of £5.00 per person is required with this booking form. Please note that whilst your deposit can be paid by one cheque (made payable to The Belgian Monk) providing the reservation is a minimum of 14 days away, we do not, however, accept any form of cheque for the remainder of the bill, on the day of reservation. Advance full payment for food can be arranged with Linda Smith. We accept all credit cards excluding American Express/Diners Club.
Conditions of Contract:
- Due to licensing regulations please be aware that no additional guests or non-diners will be allowed to join a party at any time in our upstairs restaurant area.
- Reservations will be confirmed in writing once the deposit and booking form have been received.
- A pre-order on all reservations will be required 7 days before the reservation date, along with final confirmation of numbers. Should any member of the party cancel within 24 hours of the reservation time, for any reason, their place will be charged in full.
- Only one bill will be issued for the table and the deposit will be taken from the final bill. Service charge is not included.
I ACCEPT THE CONDITIONS OF CONTRACT AS DETAILED ABOVE AND TAKE FULL RESPONSIBILITY FOR MY BOOKING:
Signature of Organiser: ……………………….Date ……………......