Lunch & Dinner menu - sample

This menu changes daily so we can provide the best & freshest possible food

Opening times

Tuesday to Saturday
12 - 4pm & 6 - 11pm
Sunday - 12 - 5pm
Monday - Closed

Gift Vouchers

A great gift for friends & loved ones. Fox & Hounds pounds can be spent on food or drink

 
 
  • HOUSE APERITIF 7- MARCONA ALMONDS 3- FRENCH GREEN OLIVES 3-

Starters

  • Asparagus soup 6-
  • Grilled goat’s cheese salad, green olives, datterini tomatoes & hazelnuts 7.5
  • West Mersea smoked mackerel, watercress, beetroot & horseradish 7-
  • Soft shell crab tempura, mango salsa, guacamole & Sriracha chilli sauce 12-
  • Plaice goujons & tartare sauce 7.5
  • Tagliatelle, prawns, clams, crab, cherry tomato, chilli, garlic & parsley 9-|18-
  • Spinach & ricotta ravioli & sage butter 7-|14-
  • Pappardelle & a rich ragout of braised hare 8-|16-
  • Black pudding from Normandy, Portobello mushroom & a fried duck egg 8-
  • Game terrine, chutney, pickles & toast
  • Locally shot wood pigeon breasts, wild mushrooms & flower sprouts 8-

From the Josper Charcoal Oven

JOSPER STARTERS
  • 3 scallops roasted in the shell, seaweed butter, monks beard 12.5
  • Squid, romesco salsa & rocket 8-

JOSPER MAINS

  • West Mersea skate wing, white sprouting broccoli & capers 18-
  • Swaledale lamb rump, white beans, spinach & merguez 19-
  • Galloway flat iron (250g rare or medium rare only) 16-
  • Scotch Black Angus onglet (250g rare or medium rare only) 17-
  • Scotch Black Angus Cote de boeuf (400g bone in) 26-
  • English Longhorn Chateaubriand for 2 (550g) 60-
  • English Longhorn Porterhouse for 2 (800g bone in) 65-

    OUR STEAKS ARE DRY-AGED FROM RARE BREED CATTLE, SERVED WITH CHIPS & BEARNAISE

MAINS

  • Fillet of sea bass, pepperonata, rocket & salsa verde 18-
  • Roast breast & leg confit of Guinea fowl, Jersey royals, asparagus & leeks 18-
  • English rose veal rib-eye, gratin dauphinoise, wild mushrooms & peppercorn sauce 18.5
  • Hampshire pork loin chop, mashed potatoes & red cabbage 16-
  • Calf’s liver persillade & duck fat potato cake 18-

    BUTTERED SPINACH. PURPLE SPROUTING BROCCOLI, CHILLI & GARLIC. MASHED POTATOES. CHIPS. EXTRA BREAD 3-

PUDDINGS

  • Red wine poached pear & almond tart & crème fraiche 6.5
  • Hot chocolate fondant, vanilla ice cream & chocolate sauce (please allow 10 mins) 6.5
  • Pannacotta & poached Yorkshire rhubarb 6.5
  • Salt caramel profiteroles, chocolate sauce & whipped cream 6.5
  • Plate of British & European cheeses 9-
  • Homemade ice cream (per scoop )SALT CARAMEL,VANILLA,MILK CHOC,MANGO, RASPBERRY SORBET 2-

  • MONBAZILLIAC,FRANCE 3.95
  • PEDRO XIMENEZ,JEREZ, SPAIN 4.95
  • ADNAMS RESERVE RUBY PORT 3.75