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Dinner

Mussels and Frites – 9/16
in traditional beer & shallot broth or lime curry cream

Beer Battered Halibut – 16
in an english ale batter served with frites and homemade tartar sauce

Vegetarian Chilli – 14
simmered with tomatoes and chipotle peppers, topped with double smoked cheddar and served with jalapeno muffin

Chicken Biryani – 15
tender chicken in a tomato cream curry sauce, with ginger cilantro rice and chapati

Lamb Vindaloo – 15
spicy lamb with ginger, tomatoes and chillies, with ginger cilantro rice and chapati

Monk Burger – 16
seasoned top sirloin and brisket on a toasted sesame roll

Grilled Chicken Sandwich – 15
grilled chicken breast with smoked cheddar, sweet onion relish and dill aioli on a panini

Beef Short Ribs – 18
smoked bbq sauce, crispy rosemary scalloped potato & grilled corn

Pot-au-feu – 18
slow cooked brisket with summer vegetables in an herb broth

Knockwurst – 18
grilled with a garlic beer glaze, cajun frites, mini top carrots & sriracha aioli

Greek Schnitzel – 19
panko herb crusted pork tenderloin scaloppini, warmed greek potato salad, green beans, tzatziki & grilled lemon

Pan Seared Tuna Nicoise - 18
romaine lettuce, cherry tomatoes, french beans, roasted fingerling potatoes, olives & anchovies in a red wine vinaigrette

Daily Fish
market fresh and priced accordingly

Linguine Verde – 14
with fresh summer green vegetables, sundried tomato pesto & garlic crostini