Room Reservations:
01590 624467

Switchboard:
01590 612324

Restaurant Reservations:
01590 612324

The Terrace Restaurant

3AA Rosette Restaurant Menus      

To make a booking, please call 01590 612324 or book a table

Lunch

Sample Table d'Hôte Lunch Menu

Starters

Fennel Velouté with Crispy Mussels  
Fennel, Samphire and Dill Oil
 
Croquette of Confit Duck Leg
with Home Cured Duck ‘Prosciutto’, Confit Orange and Chicory Salad
 

Mains

Escalope of Loch Duart Salmon
with Dill Gnocchi and Lightly Braised Peas, Broad Beans, Smoked Bacon and Lettuce
 
Honey Roast Free Range Chicken
with Broccoli Puree, Fondant Potato, Roasted Shallot and Madeira Sauce
 
Roasted English Cauliflower
with Sweet and Sour Glazed Chicory, Toasted Pine Nuts and Cauliflower Puree (v, vegan)

Desserts

Dark Chocolate Tart
with Brandy Cream and Chocolate Sauce
 
White Chocolate and Passionfruit Cheesecake
with Crème Fraiche Sorbet
 
Coffee and Petit Fours £5.50
 

Two Courses £25  |  Three Courses £30

This menu is not available on Sundays


Sample A La Carte Lunch Menu

Starters

Salad of Grilled Cornish Mackerel  £16
‘Waldorf’ with Toasted Rye Bread and Verjus Dressing  
 
Masala Spiced New Season’s White Asparagus £18
with Crispy Lentils, Fresh Coriander, Coconut and Cashew Cream (v, vegan) 
 
Spiced Diver Caught Scottish Scallops £24
with Cauliflower Puree, Apple, Coriander and Cumin

Mains

Dan Smith’s Late Season Lamb  £38 
with Braised and Stuffed Artichoke, Fresh Pasta and Black Garlic Purée
 
Honey Roast Breast of Free Range Duck  £38
with a Tarte Fine of Caramelised Endive, Artichoke Puree and Lightly Peppered Sauce
 
 
Day Boat Caught Fish of the Day  Market Price
with Pressed Potato and Black Pudding, Sprouting Broccoli and Roasted Pumpkin
 

Desserts

Salted Caramel Fondant  £12
with ‘Cider Lolly Sorbet’ and Crème Fraiche
 
Warm Hazelnut Financier  £12
with Praline Cream Dark Chocolate & Tonka Bean Ice Cream
 
English and French Farmhouse Cheeses  £20
served from our Trolley
 

Three Courses £70

Some of our dishes may contain traces of nuts. Please inform us if you have any allergies.

Some of our dishes may contain traces of nuts. Please inform us if you have any allergies.

The Montagu Arms Hotel has a food policy that aims to ensure that meat supplied to the hotel meets the highest ethical criteria in relation to origin, feed and rearing.
 
Head Chef Matthew Tomkinson, Roux Scholar 2005
 
 

Sunday Lunch

Sample Sunday Lunch Menu

Starters

Fennel Velouté with Crispy Mussels 
Fennel, Samphire and Dill Oil
 
Croquette of Confit Duck Leg
with Home Cured Duck ‘Prosciutto’ Confit Orange and Chicory Salad
 
Crispy Salt Cod and Salmon Fishcake
with Saffron Rouille, Pickled Shallots and Toasted Pumpkin Seeds
 
Wild Mushroom and Chestnut Risotto
with Pickled Beech Mushrooms, Shaved Parmesan and Cep Velouté (v)
 

Mains

Roasted Rib of Dry Aged Pondhead Farm Beef
with Duck Fat Roast Potatoes, Glazed Seasonal, Vegetables, Yorkshire Pudding and Roast Gravy
 
Roast Loin of Pondhead Farm Outdoor Reared Pork
with Duck Fat Roast Potatoes, Glazed, Seasonal Vegetables and Cider Apple Gravy
 
Escalope of Loch Duart Salmon
with Dill Gnocchi and Lightly Braised Peas, Broad Beans, Smoked Bacon and Lettuce
 
Roasted English Cauliflower
with Sweet and Sour Glazed Chicory, Toasted Pine Nuts and Cauliflower Puree (v, vegan)

 

 

Desserts

White Chocolate and Passionfruit
Cheesecake with Crème Fraiche Sorbet and Passion Fruit Syrup
 
Warm Hazelnut Financier with
Dark Chocolate Sauce, Hazelnut Cream and Chocolate Ice Cream
 
Vanilla Crème Brulee
with Raspberry Sorbet and Shortbread
 
A Selection of French & English Farmhouse Cheeses from Our Trolley
Supplement £3.50
 
Coffee and Petit Fours £5.50
 

Two Courses £32.50  |  Three Courses £37.50

 

Dinner

Sample A La Carte Menu

Please note that The Terrace Restaurant only accepts children of 12 years of age and upwards for dinner.

Starters

 

Warm Salad of Eveleigh Farm Partridge

with Candied Walnuts, Beetroot Compote

and Crisp Confit Leg Samosa

£16

 

Spiced Diver Caught Scottish Scallops

with Cauliflower Puree, Apple

Coriander and Cumin

£22

 

Slow Cooked Navarin of Dan Smith’s

Lamb with Fresh Pasta, Caper Puree

and Lamb Broth

£16

 

Chargrilled Day Boat Cornish Plaice with

Crispy Potatoes, Baby Gem Lettuce and

Warm Tartare Sauce  

£16

 

Risotto of English Cauliflower and

Autumn Truffle with Cauliflower Salad

and Toasted Pine Nuts (v, vegan)

£12



Main Courses

 

Honey Roast Breast of Free-Range Duck

with a Tarte Fine of Caramelised Endive

Artichoke Puree and Lightly Peppered Sauce

£35

 

Day Boat Caught Fish of the Day with

Pressed Potato and Black Pudding

Sprouting Broccoli and Butternut Squash

Market Price

 

Roasted Loin of Everlight Farm Venison

with Braised Shoulder, Winter Root Vegetables

and Pickled Walnuts

£38

 

Steamed Escalope of Cornish Turbot with

Crispy Mussel Kiev, Roasted Fennel

Saffron Potato and Crab Butter Sauce

£38

 

Lightly Spiced Chickpea Falafel with

Roasted Butternut Squash, English Carrot

Tartare and Dukkah (v, vegan)

£21

Tasting Menu

Sample 7 Course Tasting Menu

Please note that The Terrace Restaurant only accepts children of 12 years of age and upwards for dinner.

 

Amuse Bouche

 

Spiced Diver Caught Scottish Scallops

with Cauliflower Puree, Apple, Coriander and Cumin Velouté

 

Pressed Terrine of Confit Rabbit

Prunes and Black Pudding with Liver Parfait and Crispy Rabbit 'Bon Bon’

 

Honey Roast Breast of Free-Range Duck

with a Tarte Fine of Caramelised Endive, Artichoke Puree and Lightly Peppered Sauce

 

A Selection of British and French

Farmhouse Cheeses served from our Trolley

 

‘Lemon Meringue Pie’ with

Basil Sorbet and Orange Salad

 

Salted Caramel Fondant with

‘Cider Lolly Sorbet’ and Crème Fraiche

 

 

This menu requires the participation of the whole table.

 

£90 per person, excluding wines

 

£25 supplement per person for residents on our dinner, bed and breakfast package

 

£38 supplement per person for residents on our

 Winter Indulgence Break

 

If desired, our sommelier will select wines by the glass to accompany each dish.

 

£155 per person, including wine pairing

 

£175 per person, including fine wine pairing

 

Wine

Sample Wine Menu

Putting out mission statements tends to erode credibility, but, as the song goes, we want to accentuate the positives in our list.

Those positives that we aim to promote are:

  • The importance of sustainable, organic viticulture
  • Diversity of style and indigenous grape varieties
  • The endeavours of small independent growers
  • Wines of terroir and typicity
  • And finally delicious & tasty

We work from the point of view of understanding the wine by trying to understand the country, the region, the microclimate, the vineyard and the grower.

Every wine tells a story and that story deserves to be told.

 

Sergio dos Santos AIWS

Head Sommelier

DOWNLOAD WINE LIST   

Organic wine: Is wine made from grapes grown in accordance with principles of organic farming, which typically excludes the use of artificial chemical fertilizers, pesticides, fungicides and herbicides

Biodynamic wine: Is a method of organic farming originally developed by Rudolf Steiner that employs what proponents describe as "a holistic understanding of agricultural processes": One of the first sustainable agriculture movements, it treats soil fertility, plant growth, and livestock care as ecologically interrelated tasks, emphasizing spiritual and mystical perspectives. Proponents of biodynamic agriculture, including Steiner, have characterized it as "spiritual science" as part of the larger anthroposophy movement.

 
To make a booking, please call 01590 612324 or book  a table
 

The Montagu Arms Hotel has a food policy that aims to ensure that meat supplied to the hotel meets the highest ethical criteria in relation to origin, feed and rearing.
 
Some of our dishes may contain traces of nuts, please inform us if you have any allergies. The Montagu Arms Hotel has a food policy that aims to ensure that meat supplied to the hotel meets the highest ethical criteria in relation to origin, feed and rearing. 
 
In compliance with the EU Food Information for customers Regulation, we have a comprehensive list of all of the dishes/foods and drinks available throughout the hotel which highlights the 14 key allergens if present. This guidance document is readily available from any member of our team upon request. It is important that you tell us of any known Allergies, intolerances or restrictions so we can be sure to adjust our dishes and systems of work accordingly. If you are in any doubt or would like to discuss this further, we encourage you to speak to a member of the team.