2 COURSES 34.50 | 3 COURSES 45-
A GLASS OF NYETIMBER 12.5 BLOODY MARY 9- NEGRONI 10-
Focaccia 4.5 Gordal Olives 4.5 Salted Catalan Almonds 4.5
- Roasted San Marzano tomato soup & parmesan croutons
- Ripe Italian melon, Parma ham, olive oil & rocket
- Burrata from Puglia, heritage tomatoes, rocket & sweet vinegar
- Grilled goats cheese salad, beetroot, radish & green beans
- Duck rillettes, chutney, pickles & sour dough toast
- Josper grilled squid, rocket, chilli & lemon
- Monkfish goujons & tartare sauce
- Portuguese style clams
- Black pudding, mushrooms, fried egg & red wine sauce (3- supp)
- Spinach & ricotta ravioli, sage butter & parmesan
- Tagliatelle, tiger prawns, cherry tomatoes, chilli, garlic & parsley
- Rigatoni & muntjac ragout, parmesan & garlic breadcrumbs
- Spinach, chard & ricotta ravioli, sage butter & parmesan
- Dressed Cromer crab, chopped egg, shallot, mayonnaise, salad & shoestring fries
- Fillet of cod, fennel, greens, potatoes, mussels & saffron
- Whole Josper grilled gilt head bream, pink fir apple potatoes, samphire & salsa verde
- Calf’s liver persillade & duck fat potato cake
- Roast leg of Swaledale lamb, onion puree, roast potatoes & rosemary gravy
- Slow roasted rolled Middle White pork belly, apple stuffing, mashed potatoes & cider sauce
- Roast rib of aged Hereford beef, Yorkshire pudding, roast potatoes (6- supp)
- Josper grilled Black Angus chateaubriand, Yorkshire pudding, roast potatoes for 2 (18- supp pp)
- French duck breast, dauphinoise, spinach & green peppercorn sauce for 2 (6- supp pp)
ALL TABLES SERVED WITH SEASONAL VEGETABLES
- Gooseberry & almond tart & crème fraiche
- Summer berry sundae
- Treacle tart & clotted cream
- Profiteroles, hot chocolate sauce, vanilla ice cream & salted hazelnut praline
- Dawlicious honeycomb ice cream & shortbread
- Flourless chocolate cake, Griottine cherries & crème fraiche
- A plate of French cheeses, chutney & biscuits (3- supp)
MENU MAY BE SUBJECT TO SLIGHT CHANGES ACCORDING TO AVAILABILITY OF PRODUCE
PLEASE ADVISE STAFF OF ANY ALLERGIES
A 10% optional service charge will be added to your bill at your discretion
Opening Times
Monday & Tuesday
Closed
Wednesday – Saturday 10.00 – 3.30
Last food orders 2.00
Wednesday – Saturday 5.30 – 10.00
Last food orders 8.30
Sunday 10.00 – 5.00
Last food orders 3.30



Menus
The menus at the Fox & Hounds change daily using only the freshest, seasonal ingredients.
Lunch and Dinner menu
WEDNESDAY – SATURDAY 10.00-3.30 (Last food orders 2.00) 5.30-10 (Last food orders 8.30)
Sunday Lunch Menu
Available Sunday 10.00-5.00
(last food orders 3.30)
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