Sunday Lunch Menu

ARTISAN BREAD & FLAVOURED BUTTERS (V)

4

Artisan white, brown and sourdough breads with butter, olive oil and balsamic

MARINATED OLIVES (VE)

4

SMOKED SALTED ALMONDS (VE)

4

SOUP OF THE DAY

Chef's soup of the day with sourdough bread and butter

BELLY PORK

Celeriac puree, celeriac remoulade, shiitake powder dusted celeriac crisps, pickled shimeji mushroom

HOT HONEY GOATS CHEESE (V)

Hot Holme Valley honey, chilli flakes, roast butternut squash, pistachio, pomegranate pearls, radicchio

PRAWN COCKTAIL

Cocktail of North Atlantic prawns, Marie Rose sauce, shredded iceberg, brown bread and butter

DUCK LIVER PARFAIT

Duck liver parfait, onion marmalade, wholemeal toast

BOLSTER MOOR RUMP OF BEEF

Homemade yorkshire pudding, buttery mash, beef fat roasties, seasonal vegetables, apple sauce, sage & onion stuffing, red wine gravy

ROAST LOIN OF PORK

Homemade Yorkshire pudding, buttery mash, beef fat roasties, seasonal vegetables, apple sauce, sage & onion stuffing, red wine gravy

PAN ROAST SALMON FILLET

Prawn bisque, crushed new potatoes, seasonal vegetables

PIE OF THE DAY

Buttery mash, red wine gravy, seasonal vegetables

FISH AND CHIPS

Beer battered haddock, hand cut chips, mushy peas, tartare sauce, lemon wedge

QUORN ROAST (V)

With home made Yorkshire pudding, buttery mashed potato, olive oil roast potatoes, buttered seasonal vegetables and vegan gravy

BEETROOT WELLINGTON (VE)

New potatoes, seasonal vegetables

PUDDING OF THE DAY (V)

BRAMLEY APPLE CRUMBLE

Rich vanilla custard

CHOCOLATE ROYAL (V/VEA)

Layered chocolate mousse slice with dacqoise biscuit and praline, creme anglaise

TRIO OF ICE CREAM (V/VEA)

Trio of seasonal ice creams – Rum and raisin, Banana pecan and caramel, Coffee

THE FOX HOUSE CHEESE PLATE (VA)

Chef’s choice of 3 cheeses, fruit tea loaf, grapes, celery, spiced apple chutney, artisan cheese biscuits

HOMEMADE YORKSHIRE PUDDING (V)

4.5

SEASONAL VEGETABLES (V/VEA)

5

BUTTERY MASH (V)

5

BEEF FAT ROASTIES

5

GARLIC AND THYME ROASTIES

5

CAULIFLOWER CHEESE (V)

5.5