| STARTERS |
| 1. | Soup Of The Day (v) |
| Freshly made and served with a warm crusty roll | 3.95 |
| 2. | Chicken Liver Parfait |
| Served with onion chutney, toasted bread & a mixed leaf salad | 5.25 |
| 3. | Fresh Asparagus & Parma Ham |
| Simply served with a soft poached egg and our homemade hollandaise | 5.75 |
| 4. | Crab & Sweet Potato Fishcake |
| Chef's own recipe served with pea puree and a lemon mayo aoli | 5.75 |
| 5. | Classic Prawn Cocktail |
| Royal Greenland prawns, lettuce and lashings of Marie-Rose sauce | 5.95 |
| 6. | Moules Marinier |
| South coast Mussels in white wine, garlic, parsley & cream, served with warm crusty bread | 6.50 |
| 7. | Wild Mushroom Risotto (v) |
| Slowly cooked in our own vegetable stock, finished with a tarragon & truffle foam | 5.50 |
| MAIN COURSES |
| 8. | Braised Shoulder Of Lamb |
| Locally supplied shoulder of lamb, braised in house for 24 hours, served on creamy mash with crispy bacon bits and broad beans | 14.50 |
| 9. | Gourmet Sausage & Mash |
| Trio of flavoured sausages served on creamy mash with a rich red onion gravy | 9.95 |
| 10. | Wild Sea Bass |
| Pan seared and served with king prawns, sun kissed tomatoes, lemon scented potatoes, fresh asparagus and a cream & bail pesto | 14.75 |
| 11. | Shallot & Goat Cheese Tart (v) |
| Caramalised baby shallots and Golden Cross goats cheese baked in a tart, with chargrilled vegetables and thyme roasted new potatoes | 9.95 |
| 12. | Chef's Famous Braised Belly Pork |
| Braised and pressed for over 24 hours this fabulous Pork belly comes to you with champ mash, buttered Savoy cabbage and a rich shallot jus | 12.25 |
Copyright Montys Bar & Restaurant 2008. All rights reserved.