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 Dinner Menu
Starters
Honey Roasted Free Range Quail £18
with Warm Celeriac Remoulade, Crispy Leg Croquette and Caramelised Apple
Winter Salad of Grilled Cornish Mackerel £16
‘Waldorf’ with Toasted Rye Bread and Verjus Dressing
Masala Spiced New Season’s White Asparagus £16
with Crispy Lentils, Fresh Coriander Coconut and Cashew Cream (v, vegan)
Spiced Diver Caught Scottish Scallops £22
with Cauliflower Puree, Apple Coriander and Cumin
Butter Roasted Veal Sweetbreads £22
with Lightly Braised Turnips and Radish Tarragon and Sherry Vinegar Sauce
Mains
Roast Saddle of Everleigh Farm Venison £38
with Home Grown Artichokes, Red Wine Braised Salsify and Venison ‘Hot Pot’
Dan Smith’s Late Season Lamb £38
with Braised and Stuffed Artichoke Fresh Pasta and Black Garlic Puree
Day Boat Caught Fish of the Day Market Price
with Pressed Potato and Black Pudding Sprouting Broccoli and Roasted Pumpkin
Steamed Escalope of Cornish Turbot £38
with Crispy Mussel Kiev, Roasted Fennel and Crab Butter Sauce
Roasted English Cauliflower £21
with Sweet and Sour Glazed Chicory, Toasted Pine Nuts and Cauliflower Puree (v, vegan)
Desserts
Seville Orange Soufflé £12
with Milk Chocolate and SzechuanPepper Ice Cream
Salted Caramel Fondant £12
with ‘Cider Lolly Sorbet’ and Crème Fraiche
Yorkshire Rhubarb Sorbet £12
with Rhubarb Jelly, Vanilla Cream and Honeycomb Crumble
Warm Hazelnut Financier £12
with Praline Cream Dark Chocolate & Tonka Bean Ice Cream
A Selection of Homemade Sorbets and Ice Creams £10
A Selection of French and English Farmhouse Cheeses from our Trolley £12
Cafetière of Freshly Brewed Fair Trade Coffee, with Homemade Petit Fours £5.50
Some of our dishes may contain traces of nuts please inform us if you have any allergies
Dessert Wines
100ml
Muscat Beaumes de Venise, £8.50
Rhône Valley
Petit Vedrines, Sauternes, France £9.00
Rutherglen Muscat, Victoria, Australia £10.00
Pedro Ximenez, Hildalgo, Sherry, Spain £11.00
Coteaux du Layon, Loire Valley, France £11.00
Riecioto di Soave, Veneto, Italy £12.00
Dolç Mataró, Organic, Catalonia, Spain £12.00
Riesling Spatlese, Prumm £13.00
Mosel, Germany
Tokaji Beres 5 Puttonyos 2007 £17.00
Tokaji, Hungary
Port
100ml
Quinta Do Crasto LBV 2010 £7.00
Nieeport 10 years old Tawny Port £13.00
Quinta Do Crasto Vintage 2010 £14.00
Dow’s Vintage Port 1997 £19.00
Tasting Menus
Signature Tasting Menu
A collection of Head Chef and Roux Scholar, Matthew Tomkinson's signature dishes.
This menu requires the participation of the whole table. If desired, our sommelier will select wines by the glass to accompany each dish.
Amuse Bouche
Spiced Diver Caught Scottish Scallops
with Cauliflower Puree, Apple, Coriander and Cumin Velouté
‘Lasagne’ of Slow Cooked Oxtail
with Celeriac Puree, Baby Spinach and Horseradish Cream
Roasted Breast of Creedy Carver Chicken
with Wiltshire Truffle, Dauphine Potatoes and Tunworth Cheese Fondue
A Selection of British and French
Farmhouse Cheeses served from our Trolley
‘Assiette of Pennington House Apples’
‘Lemon Meringue Pie’
with Basil Sorbet and Orange Salad
£90 per person
(Dinner inclusive guests can upgrade for £25 per person*)
£155 per person including wine pairing
(Dinner Inclusive Guests Can Upgrade for £90 per person*)
£175 per person, including fine wine pairing
(Dinner Inclusive Guests Can Upgrade for £115 per person*)
Surprise Tasting Menu
For a unique dining experience, Matthew will create a surprise five course tasting menu from the best of the day’s seasonal produce. Menus will not be presented at the table. Instead, dishes will be described to guests as they are served.
£80 per person
(Dinner inclusive guests can upgrade for £15 per person*)
£135 per person including 'Classic Wine Pairing'
(Dinner Inclusive Guests Can Upgrade for £70 per person*)
£155 Per Person Including 'Fine Wine Pairing'
(Dinner Inclusive Guests Can Upgrade for £90 per person*)
*above upgrade prices are based on our full tariff and will be higher for special offer breaks.
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
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.
