The Fox and Duck Spring A La Carte Menu Launches!
Firstly, thank you to our awesome chefs for the creations that have shone through in this latest menu.
![](http://thefoxandduck.co.uk/wp-content/uploads/2018/04/Main-Spring-a-la-carte-300x200.jpg)
Main Course: Fillet of Halibut A Fillet of Halibut with Baby Shrimps, Langoustines, White Asparagus, Romanesco, Pea Puree, Wild Rice and a Roasted Hazelnut Brown Butter.
We have a range of starters, including Beef Duo with braised ox cheek and bone marrow, served with savoury cabbage, a wild mushroom puree and chefs bread and a Duck Scotch Egg (yum!) served with hoisin butter beans, steam ginger, and spring onion salad.
We wanted to bring together everything you’d expect from a spring menu; fresh seasonal ingredients combined in a way you perhaps haven’t tasted before.
Below is just an idea of the new dishes on our menu:
![](http://thefoxandduck.co.uk/wp-content/uploads/2018/04/chicken-main-300x200.jpg)
Main Course: Sumac Chicken Breast and Gizzard Fritters Sumac Chicken Breast and Gizzard Fritters served alongside Warm Parmentier Potatoes and a Beetroot Salad, with a Wild Garlic Pesto sauce and variety of fresh leaves.
![](http://thefoxandduck.co.uk/wp-content/uploads/2018/04/trio-of-lamb-main-spring-2018-300x200.jpg)
Main Course: Trio of Lamb Rack, Rump and Liver served with Chicory, Quinoa, Spiced Three Bean Salad with a Peppermint Relish.
![](http://thefoxandduck.co.uk/wp-content/uploads/2018/04/dessert-spring-a-la-carte-2018-2-300x200.jpg)
Dessert: White Chocolate Mousse A homemade White Chocolate Mousse served alongside a helping of Rose Jelly Sorbet and Textures of Raspberry.
![](http://thefoxandduck.co.uk/wp-content/uploads/2018/04/dessert-spring-a-la-carte-2018-300x200.jpg)
Dessert: Coffee and Poppy Seed Cake A hearty slice of Coffee and Poppy Seed Cake served with Honeycomb, Whisky Frappe and Lemon Glaze.