A La Carte Menu

ARTISAN BREAD & ACCOMPANIMENTS (V)

3.5 p/p

MARINATED OLIVES (G/V/VE)

4.5 p/p

SMOKED SALTED ALMONDS (G/V/VE)

4.5 p/p

SOUP AND BREAD

8

Chef’s homemade soup of the day, with warm sourdough

APRICOT CIDER BRAISED PORK BELLY (G)

10

With roast apricot, fennel slaw, apricot and vanilla vinaigrette

COD CHEEK SCAMPI (G)

10

With Vermouth & caper cream, dill emulsion, oyster leaf

GOATS CHEESE & SNOW PEA RISOTTO (V/G)

10

With goats’ cheese bonbon, lavender honey

RHUBARB GIN CURED SEA TROUT (G)

11

With pickled ginger, cucumber, black sesame, yogurt

CONFIT DUCK RILLETTES (GA)

12

With orange and thyme butter, pink pickled shallots, cornichon and charred sourdough

ROAST ASPARAGUS & SHIITAKE MUSHROOM (V/G)

12

With sticky teriyaki glaze, devilled fried egg, furikake seasoning, kale chips

THE FOX HOUSE PRAWN COCKTAIL (GA)

12

Royal Greenland prawns, Tio pepe Marie Rose sauce & buttered brown bread

HERB CRUSTED LAMB CANNON (G)

26

Charred asparagus, pea and mint velouté, English new potatoes, feta cheese

CHICKEN SCHNITZEL

21

With fried duck egg, sauteed green beans, parmesan fries, wild garlic & caper gremolata

BEEF BOURGUIGNON PIE

22

Slow cooked beef featherblade, smoked bacon & pearl onion pie, mushy peas, buttered mash, red wine gravy. Please allow 30 minutes cooking time

SEARED CALVES LIVER (GA)

24

With black pudding, smoked streaky bacon, buttered mash, red wine gravy, crispy onions

DOUBLE SMASH BURGER WITH BACON AND CHEESE (GA)

20

Two smashed steak burger patties, smoked streaky bacon, Monterey Jack cheese, Fox House burger sauce, toasted brioche bun, French fries

GAMMON, EGG AND PINEAPPLE (GA)

10oz gammon steak, chargrilled fresh pineapple, fried duck egg, hand cut chips, garden peas

BOLSTER MOOR AWARD WINNING PORK CHEESE & CHIVE SAUSAGE

18

With buttered mash, spring greens, red wine gravy

BEER BATTERED HADDOCK (G)

17/20

With hand cut chips, mushy peas, tartare sauce

PAN ROAST SEA BASS FILLET (G)

22

With pommes fondant, baby fennel, mussels & prawns, sauce mariniere

COD MORNAY (G)

22

Baked cod fillet, mornay sauce, herb crumb, spring greens, English new potatoes

CHESTNUT MUSHROOM & CELERIAC STROGANOFF (V/G)

21

Chestnut mushroom & celeriac stroganoff, buttered herb rice, sour cream, chopped gherkins

BEETROOT WELLINGTON (V)

25

With heritage carrot glace, chicory & apple slaw, beetroot ketchup

VEGGIE CHEESE BURGER (V)

20

Grilled Moving Mountains burger, Monterey Jack cheese, Fox House burger sauce, toasted brioche bun, French fries

THE FOX HOUSE MIXED GRILL (GA)

50

Perfect for sharing or a hearty main for one. With award winning Bolster Moor Pork, cheese chive sausage, gammon, egg, pineapple, lamb cannon, rump steak, calves liver, tomato, mushroom, onion rings, chips and peas

CHATEAUBRIAND (G)

80

Served with traditional garni and peppercorn sauce, hand cut chips and a salad garnish (Serves two)

All our steaks are 28-day aged from Bolster Moor Farmshop and are served with hand-cut chips, salad garnish, and a sauce/accompaniment of your choice:

5oz RUMP (G)

23

10oz RUMP (G)

30

10oz SIRLOIN (G)

36

8oz FILLET (G)

39

SAUCES AND ACCOMPANIMENTS

Peppercorn sauce (G), Bernaise sauce (G), Yorkshire Blue Cream (G), Traditional Garni (G) (Field mushroom, roast tomato, and onion rings)

ADDITIONAL SAUCES AND ACCOMPANIMENTS

4

HAND CUT CHIPS (G/V/VE)

4.5

SKINNY FRIES (G/V/VE)

4.5

POSH SKINNY FRIES (G/V)

5.5

Parmesan and truffle oil

CAULIFLOWER CHEESE (G/V)

5

CURRY SAUCE (V)

4

BEER BATTERED ONION RINGS (G/V/VE)

5

BUTTERY MASHED POTATOES (G/V)

4.5

BUTTERED NEW POTATOES (G/V/VEA)

4.5

SEASONAL BUTTERED VEGETABLES (G/V/VEA)

4.5

HOUSE SIDE SALAD (G/V/VEA)

4.5

RHUBARB CHEESECAKE

9

With buttery ginger biscuit base, honeycomb ice cream

APPLE CRUMBLE PANNA COTTA

9

Vanilla custard panna cotta, apple compote crumble topping

WARM CHOCOLATE FUDGE BROWNIE (V/G)

9

Served with raspberry sorbet

TRIO OF ICE CREAM (V/GA)

8

Served with fresh berries

THE FOX HOUSE CHEESE BOARD (GA/VA)

Full - 12, 3 Cheeses - 9

Served with biscuits, fruit cake, apple chutney, celery and grapes

TIMAMISU MARTINI

11

A creamy concoction inspired by the well loved Italian dessert. With coffee liqueur, sweet vanilla and rich cocoa

THE BEES KNEES

11

A delicate gin martini with a sweet honey syrup, with zesty lemon juice and house gin

RHUBARB AND CUSTARD MARTINI

11

A cocktail inspired by the well known childhood sweet. Tart rhubarb gin with vanilla syrup and creamy advocat for the classic taste of nostalga

LEMON DRIZZLE MARTINI

11

A citrusy blend of fresh lemon, vanilla vodka and Limoncello. Both sweet and zesty, perfect for an after meal treat

Sauternes Bordeaux (France)

50cl Bottle 40, 125ml Glass 10

A sweet French wine, with honey & apricots flavour notes

Elysium Black Muscat (USA)

37.5cl bottle 40

A rose like aroma, Elysium in Greek mythology is heaven

Essensia Orange Muscat

37.5cl bottle 40

With spicy orange, apricot and pear flavours and aromas

LBV Port

75cl Bottle 45, 50ml Glass 4

10 Year Tawny Port

75cl Bottle 55, 50ml Glass 5

5oz RUMP STEAK (G)

10

Served with hand cut chips or skinny fries and garden peas or salad

BATTERED FISH GOUJONS (G)

8

Mini beer battered haddock fillets, served with hand cut chips or skinny fries and garden peas or salad

CHEESE BURGER (GA)

8

Served with hand cut chips or skinny fries and garden peas or salad

SAUSAGE & MASH

8

Bolster Moor sausages, mashed potato, garden peas and onion gravy

PARPADELLE PASTA (V)

8

In a tomato sauce

FLAVOURED ICE CREAM (V/G)

4

Chocolate, strawberry or vanilla

CHOCOLATE BROWNIE (V/G)

4

Vanilla ice cream