T H E HAPPIEST MENU I N HARROGATE

Transcription

1 FOUNDRY PROJECT +++ T H E HAPPIEST MENU I N HARROGATE WE WELCOME YOU TO LEAD THE ODDEST LIFE. OF NEWSPAPER FLIPPING, COFFEE CUP SIPPING, MID-MORNING BRUNCHES AND LONG LATE LUNCHES. DEVOURING BURGERS, POLISHING OFF PIZZAS, GOOD-TIME PEOPLE SHARING MARGARITAS. LATE-NIGHT COCKTAILS, SOMETHING ON TAP, DANCING, MINGLING... SIMPLE AS THAT.

2 02 FOUNDRY PROJECT since April 2017 THE ROBOPOT Jamie Archer, inventor of Robopot, the world's first automatic tea-maker. (pre-pancake-scoffing-image)

3 If you have an allergy or intolerance, please speak to a member of the team before you order food and drinks FOUNDRY PROJECT 03 BREAKFAST + BRUNCH Oat, raisin & honey granola, whipped yogurt and berries (v) 4.00 Porridge oats Maple pecans and banana (v) - Berries and mixed toasted seeds (v) Sausage pattie, glazed smoked bacon and fried eggs in a seeded roll 6.00 Turkish eggs: whipped yogurt, poached eggs, spicy chorizo butter and toasted sourdough 6.00 Smashed avocado with chilli & lime, flat mushroom, roasted vine tomatoes, poached eggs and toasted sourdough (v) Brown butter pancakes Yogurt, berries and mixed toasted seeds (v) - Banana, maple pecans and chocolate sauce (v) Smoked salmon, Colombian eggs, hot sauce and toasted sourdough Swap smoked salmon for avocado (v) 8.00 Glazed smoked bacon, poached eggs and marmite hollandaise on an English muffin 6.50 Glazed smoked bacon, Cumberland sausages, black pudding, fried eggs, roasted vine tomatoes, flat mushroom, house beans and toasted sourdough 9.00 Hangover pizza: glazed smoked bacon, fried egg, onion jam, marinated buffalo mozzarella and hot sauce SWAP: Sourdough for bread that doesn t contain any gluten or wheat. Speak to the team for details. Ask a member of the team for today s selection of pastries and cake

4 04 FOUNDRY PROJECT since April COCKTAILS Sunday to Thursday 5pm - 9pm Just 5 opens the gate to a selection of cocktails and entry to sipping happiness.

5 FOUNDRY PROJECT 05 SHARERS Garlic dough balls (v) 4.00 Tomato & parmesan dough balls 4.00 Fried pickles and blue cheese mayonnaise (v) 4.50 Nachos, spicy salsa, Monterey Jack cheese and sour cream (v) Garlic dough balls, tomato & parmesan dough balls, nachos, fried pickles with blue cheese mayonnaise and caramel & chilli chicken wings Caramel & chilli chicken wings - 10 wings wings wings SALADS Quinoa, grilled halloumi, beans, roasted peppers, cherry tomatoes, sweetcorn and lime salsa (v) Kalamata olives, sun-dried tomatoes, sweet piquanté peppers, little gem, spinach and toasted pumpkin seeds (v) 8.50 Cumin roasted carrots, orange segments, avocado, spinach and coriander (v) 9.50

6 06 FOUNDRY PROJECT since April 2017 Reuben Dexter, demonstrates his Tabasco mayonnaise distributor. (pre-sauce-slapping-image) THE DISTRIBUTOR

7 FOUNDRY PROJECT 07 BURGERS Our burger begins with honest basics like chuck, brisket and dry-aged flank crafted into 6oz patties, cooked so it s juicy and piled with add-ons CHEESE oz dry aged beef patty, American mustard mayonnaise, bacon ketchup, cheese, sliced beef tomato and little gem MUSHROOM + STICKY RED ONION 9.00 Crispy Portobello mushroom, sticky red onion, brie fondue, tarragon mayonnaise and little gem (v) REUBEN oz dry aged beef patty, salt beef, sauerkraut, gherkin, Swiss cheese and Tabasco mayonnaise BUTTERMILK CHICKEN 9.00 Buttermilk fried chicken, spicy coleslaw and little gem BLACK + GOLD oz dry aged beef patty, black pudding, double cheese, American mustard mayonnaise and sliced beef tomato GLAZED BACON oz dry aged beef patty, glazed smoked bacon, cheese, American mustard mayonnaise, sliced beef tomato and little gem SWAP: The bun of your choice of burger for a salad bowl; rocket, radicchio, little gem, cherry tomatoes, red onion, radish, cucumber, toasted seeds and our house dressing. SIDES House fries (v) 2.50 House fries & blue cheese mayo (v) 3.50 Sweet potato fries (v) 3.50 Chilli fries 4.50 House salad (v) 3.50 House slaw (v) 2.50 Kimchi slaw (v) 2.50 Apple & jalapeño slaw (v) 2.50

8 08 FOUNDRY PROJECT since April 2017 W E D O BRUNCH Join us on Saturdays for brunch + on Sundays for brunch takeovers with Bloody Marys and soulful DJs People... wake up and smell the glazed smoked bacon! Oh, and the eggs and the sausages and the toasted sourdough and the coffee...

9 FOUNDRY PROJECT 09 PIZZAS Hand made to order, our sourdough bases are loaded with toppings that run from the classic to the unconventional MOZZARELLA + TOMATO 8.50 Marinated buffalo mozzarella, sun-dried tomatoes and basil (v) SPINACH + OLIVE 9.00 Mascarpone, spinach, black olives, soft boiled egg and grated nutmeg (v) SPICY PEPPERONI Salami pepperoni, sweet piquanté peppers, green chillies and jalapeños BEEF RAGU + CHORIZO Prosciutto ham, chorizo Iberico, beef ragu and salami pepperoni CHILLI CHICKEN Spicy chilli chicken, red onion, garlic, chilli, sweet piquanté peppers and goat s cheese SMOKED SALMON Smoked salmon, lemon & parsley butter base, crème fraîche, marinated buffalo mozzarella, samphire, soft boiled egg and crispy fried capers SWAP: Half of any pizza for our house salad with Italian hard cheese, croûtons and your choice of balsamic or truffle & honey dressing. SIDES House fries (v) 2.50 House fries & blue cheese mayo (v) 3.50 Sweet potato fries (v) 3.50 Chilli fries 4.50 House salad (v) 3.50 House slaw (v) 2.50 Kimchi slaw (v) 2.50 Apple & jalapeño slaw (v) 2.50

10 10 FOUNDRY PROJECT since April 2017 THE QUEST Gus Cormac and his friend Edgar, are on a quest to discover the perfect spiced orange cake, however they may have miscalculated the amount of orange zest required. (post-zested-image)

11 FOUNDRY PROJECT 11 KIDS MENU 3 COURSES 7.95 START Garlic dough balls (v) MAINS Mozzarella & tomato pizza (v) Pepperoni pizza Beefburger and fries Cheeseburger and fries DESSERTS Chocolate brownie and vanilla ice cream (v) Vanilla ice cream and caramel sauce (v) DESSERTS Dark chocolate brownie, salted caramel sauce and toffee ice cream (v) 5.50 Seasonal berry & raspberry ripple ice cream sundae (v) 6.50 Maple pear & hazelnut cheesecake with a white chocolate crumb (v) 5.50 Spiced orange cake and poppy seed crème fraîche with a Caravan coffee (v) 6.00 All food is prepared in kitchens where nuts, gluten and other allergens could be present and our menu descriptions cannot include all ingredients. We regret that we cannot guarantee that any of our products are free from nuts or nut derivatives. Full allergen information is available. If you see a (v) next to any of our dishes then it s suitable for vegetarians. Our food is gm-free. Where we state a weight, it s a raw weight and 1oz equals approximately 28 grams. Some of our fish and poultry dishes may contain bones.

12 12 FOUNDRY PROJECT since April