Leave all the organisation to us and indulge in a Champagne and canapés reception, followed by a traditional 4 course lunch, delicately prepared by Head Chef Matthew Whitfield and his team.
For more information or to book, please contact our Special Events Co-ordinator Clara Earp
Tel: 01590 612324 or
A deposit of £100 per person is required at the time of booking.
Roast Onion and Thyme Consommé with Truffled Gnocchi, Sautéed Wild Mushrooms and Parsley
Ham Hock and Black Pudding Terrine with Toasted Rye Bread, Celeriac Remoulade and Hazelnuts
Home Smoked Chalk Stream Trout with Crème Fraiche, Preserved Lemon, Blinis and Avruga Caviar
Butternut Squash Risotto with Toasted Pumpkin Seeds, Stilton and Walnut
Butter Roasted Free Range Turkey with Pork and Chestnut Stuffing, Duck Fat Roast Potatoes, Braised Red Cabbage, Seasonal Vegetables and Roast Gravy
Roast Rib of Pondhead Farm Beef with Duck Fat Roast Potatoes, Red Cabbage and Braised Cheek
Fillet of Cod with Crispy Potato Terrine, Smoked Bacon, Hispi Cabbage and Red Wine Sauce
Salt Baked Swede with Grilled Leeks, Pickled Mushrooms, Beurre Noisette and Pine Nuts
Kaffir Lime Leaf Sorbet
The Terrace Christmas Pudding with Brandy Sauce
Spiced Fig and Almond Slice with Ruby Port Syrup and Vanilla Ice Cream
Dark Chocolate Delice with Milk Sorbet, Candied Pecans and White Chocolate Crumb
‘Montgomery Cheddar Fondue’ with Red Onion Marmalade and Smoked Croutons
Please let us know if you have an allergy or intolerance to any food.
Due to the wide range of ingredients used in our kitchen we cannot guarantee against the risk of cross contamination of different allergens.
We have a comprehensive list of all of the dishes/foods and drinks available throughout the hotel which highlights 14 key allergens if present. This guidance document is readily available from any member of our team upon request.
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