the happiest menu in harrogate - Foundry Project Harrogate

FO U N D RY P ROJ EC T

THE HAPPIEST MENU IN H A R R O G AT E WE WELCO M E YOU TO LEAD THE ODDEST LIFE. OF N EWSPAPER FLI PPI NG, COFFEE CUP SIPPING, MID-MORNING BRUNCHES A N D LO N G L AT E LU N C H E S . DEVOURING BURGERS, POLISHING OFF PIZZAS, G O O D -TI M E P EO P LE S H A R I N G M A R G A R I TA S . L AT E- N I G H T CO C K TA I L S , S O M E T H I N G O N TA P, DANCING, MINGLING... S I M P L E A S T H AT.

+++

since

April

2017

ROBOPOT


THE

02

J a m i e A r c h e r, i n v e n t o r o f ‘ R o b o p o t ’, t h e w o r l d ' s f i r s t a u t o m a t i c t e a - m a k e r. (p r e - p a n c a k e -s c o f f i n g - i m a g e)

If you have an allergy or intolerance, please speak to a member of the team before you order food and drinks

B R E A KFAS T BRUNCH

+

O a t , r a i s i n & h o n e y g r a n o l a , w h i p p e d y o g u r t a n d b e r r i e s (v )

4.00

Porri dg e oats

4.00

- M a p l e p e c a n s a n d b a n a n a (v ) - B e r r i e s a n d m i x e d t o a s t e d s e e d s (v ) Sa usa g e pat t ie, g lazed s mo ked ba co n a n d fried eg g s i n a seed ed ro l l

6.00

Tu r k i s h e g g s : w h i p p e d y o g u r t , p o a c h e d e g g s , s p i c y c h o r i z o b u t t e r a n d

6.00

toasted sourdough Smas h ed avoca do wit h ch i l l i & l i m e, flat m us h roo m, roasted vi n e to matoes,

7. 0 0

p o a c h e d e g g s a n d t o a s t e d s o u r d o u g h (v ) B rown b u t te r pa n ca kes

6.00

- Yo g u r t , b e r r i e s a n d m i x e d t o a s t e d s e e d s (v ) - B a n a n a , m a p l e p e c a n s a n d c h o c o l a t e s a u c e (v ) Smo ked sa l mo n, Co lo m b ia n eg g s, hot sa u ce a n d toasted so u rdo u g h

8.00

S w a p s m o k e d s a l m o n f o r a v o c a d o (v) G lazed s mo ked ba co n, poa ch ed eg g s a n d ma rm ite ho l la n da ise o n a n

6.50

English muffin G lazed s mo ked ba co n, Cu m be rla n d sa usa g es, b la ck p u d d i n g , fried eg g s,

9. 0 0

roasted vine tomatoes, flat mushroom, house beans and toasted sourdoug h Ha n g ove r p iz za: g lazed s mo ked ba co n, fried eg g , o n io n ja m, ma ri nated buffa lo mozza rel la a nd hot sauce

S WA P : S o u r d o u g h f o r b r e a d t h a t d o e s n ’ t c o n t a i n a n y g l u t e n o r w h e a t . Speak to the team for details.

As k a m e m b e r o f t h e tea m fo r t o d ay’s se l e ct i o n o f pa st ri e s a n d ca ke

1 0.00


03

April

2017

Sunday to Thursday 5pm - 9pm

since

C O C K TA I L S


£5

04

J ust £5 opens the gate to a se lectio n of cockta i ls a n d entry to sipping happiness.


SHARERS G a r l i c d o u g h b a l l s (v )

4.00

To m a t o & p a r m e s a n d o u g h b a l l s

4.00

F r i e d p i c k l e s a n d b l u e c h e e s e m a y o n n a i s e (v )

4.50

N a c h o s , s p i c y s a l s a , M o n t e r e y J a c k c h e e s e a n d s o u r c r e a m (v )

7. 5 0

Garlic dough balls, tomato & parmesan dough balls, nachos, fried pickles

15.00

wit h b l u e ch eese mayo n na ise a n d ca ra m e l & ch i l l i ch icke n wi n g s Ca ra m e l & ch i l l i ch icke n wi n g s - 10 wings

1 0.00

- 15 wings

15.00

- 20 wings

20.00

SALADS Q uinoa, g rilled halloumi, beans, roasted peppers, cherry tomatoes,

1 0.00

s w e e t c o r n a n d l i m e s a l s a (v ) Ka l a m a t a o l i ves , s u n - d r i e d to m a to es , s we et p i q u a n té p e p p e rs , l i t t l e g e m ,

8.50

s p i n a c h a n d t o a s t e d p u m p k i n s e e d s (v ) C u m i n r o a s t e d c a r r o t s , o r a n g e s e g m e n t s , a v o c a d o , s p i n a c h a n d c o r i a n d e r (v )

9. 5 0

05


since

April

2017

R e u b e n D e x t e r, d e m o n s t r a t e s h i s Ta b a s c o m a y o n n a i s e d i s t r i b u t o r. (p r e - s a u c e - s l a p p i n g - i m a g e)

THE DISTRIBUTOR

06


BURGERS

O u r b u rg e r b e g i n s wi t h h o n e s t ba s i cs l i ke c h u c k, b ri s ke t a n d d ry -a g e d f l a n k c r a f t e d i n t o 6 o z p a t t i e s , c o o k e d s o i t ’ s j u i cy a n d p i l e d w i t h a d d - o n s

CHEESE

8.50

6 o z d r y a g e d b e e f p a t t y, A m e r i c a n m u s t a r d m a y o n n a i s e , b a co n ke t c h u p , cheese, sliced beef tomato a nd little gem

MUSHROOM

+

STICKY

RED

ONION

9. 0 0

Crispy Por tobe l lo m ush room, stick y red on ion, b rie fon d ue, ta rragon m a y o n n a i s e a n d l i t t l e g e m (v )

REUBEN

11.00

6 o z d r y a g e d b e e f p a t t y, s a l t b e e f, s a u e r k r a u t , g h e r k i n , Sw i s s c h e e s e a n d Ta b a s c o m a y o n n a i s e

BUTTERMILK

CHICKEN

9. 0 0

Bu t te rm i l k fried ch icke n, s p icy co l es law a n d l it t l e g e m

BLACK

+

GOLD

10.50

6 o z d r y a g e d b e e f p a t t y, b l a c k p u d d i n g , d o u b l e c h e e s e , A m e r i c a n m u s t a r d mayon na ise a nd sl iced beef tomato

GLAZED

07

BACON

9. 5 0

6 o z d r y a g e d b e e f p a t t y, g l a z e d s m o ke d b a co n , c h e e s e , A m e r i c a n m u s t a r d mayon na ise, sl iced beef tomato a nd l itt le g em

S WA P : T h e b u n o f y o u r c h o i c e o f b u r g e r f o r a s a l a d b o w l ; r o c ke t , r a d i c c h i o , l i t t l e g e m , c h e r r y t o m a t o e s , r e d o n i o n , r a d i s h , c u c u m b e r, t o a s t e d s e e d s a n d o u r h o u s e d r e s s i n g .

SIDES H o u s e f r i e s (v )

2.50

H o u s e s a l a d (v )

3.50

H o u s e f r i e s & b l u e c h e e s e m a y o (v )

3.50

H o u s e s l a w (v )

2.50

S w e e t p o t a t o f r i e s (v )

3.50

K i m c h i s l a w (v )

2.50

Chilli fries

4.50

A p p l e & j a l a p e ñ o s l a w (v )

2.50

since

April

2017

Join us on Saturdays for brunch + on Sundays for brunch takeovers with Bloody Marys and soulful DJs


WE DO BRUNCH

08

Pe o p l e... wa ke u p a n d s m e l l t h e g l a ze d s m o ke d ba co n ! O h , a n d the eggs and the sausages and the toasted sou rdou g h a n d t he coffee...


PIZZAS MOZZARELLA

+

H a n d m a d e t o o r d e r, o u r s o u r d o u g h b a s e s a r e l o a d e d w i t h topp i ngs that ru n fro m the classic to the u nco nve ntio na l

TO M ATO

8.50

M a r i n a t e d b u f f a l o m o z z a r e l l a , s u n - d r i e d t o m a t o e s a n d b a s i l (v )

SPINACH

+

OLIVE

9. 0 0

M a s c a r p o n e , s p i n a c h , b l a c k o l i v e s , s o f t b o i l e d e g g a n d g r a t e d n u t m e g (v )

SPICY

PEPPERONI

10.50

Salami pepperoni, sweet piquanté peppers, g reen chillies and jalapeños

BEEF

RAGU

+

CHORIZO

11.50

Prosci utto ha m, chorizo I berico, beef rag u a n d sa la m i pepperon i

CHILLI

CHICKEN

1 0.00

Sp icy ch i l l i ch icke n, red o n io n, g a rl ic, ch i l l i, sweet p i q ua nté pe p pe rs a n d g o a t ’s c h e e s e

SMOKED

SALMON

12.50

Smo ked sa l mo n, l e mo n & pa rs l ey b u t te r base, crè m e fra î ch e, ma ri nated buffa lo mozza rel la, sa m phi re, soft boi led eg g a nd crispy fried ca pers

S WA P : H a l f o f a n y p i z z a f o r o u r h o u s e s a l a d w i t h I t a l i a n h a r d c h e e s e , c r o û t o n s and you r choice of balsam ic or t ruffle & honey d ressing.

SIDES H o u s e f r i e s (v )

2.50

H o u s e s a l a d (v )

3.50

H o u s e f r i e s & b l u e c h e e s e m a y o (v )

3.50

H o u s e s l a w (v )

2.50

S w e e t p o t a t o f r i e s (v )

3.50

K i m c h i s l a w (v )

2.50

Chilli fries

4.50

A p p l e & j a l a p e ñ o s l a w (v )

2.50

09

since

April

2017

QUEST


THE

10

Gus Cormac and his friend E d g a r, a r e o n a q u e s t t o d iscove r t h e pe r fect s p ice d o ra n g e ca ke, h oweve r t h ey m ay have m isca l cu late d t h e a m o u nt of ora nge zest req u i red. (p o s t -z e s t e d - i m a g e)


KIDS 3

COURSES

11

MENU

7.9 5

S TART G a r l i c d o u g h b a l l s (v )

MAINS M o z z a r e l l a & t o m a t o p i z z a (v ) Pepperoni pizza Beefburger and fries Cheeseburger and fries

DESSERTS C h o c o l a t e b r o w n i e a n d v a n i l l a i c e c r e a m (v ) Va n i l l a i c e c r e a m a n d c a r a m e l s a u c e (v )

DESSERTS D a r k c h o c o l a t e b r o w n i e , s a l t e d c a r a m e l s a u c e a n d t o f f e e i c e c r e a m (v )

5.50

S e a s o n a l b e r r y & r a s p b e r r y r i p p l e i c e c r e a m s u n d a e (v )

6.50

M a p l e p e a r & h a z e l n u t c h e e s e c a k e w i t h a w h i t e c h o c o l a t e c r u m b (v )

5.50

S p i c e d o r a n g e c a k e a n d p o p p y s e e d c r è m e f r a î c h e w i t h a C a r a v a n c o f f e e (v )

6.00

All food is prepared in kitchens where nuts, g luten and other allergens could be present and our menu descriptions cannot include all ing redients. We r e g r e t t h a t we c a n n o t g u a r a n t e e t h a t a n y o f o u r p r o d u c t s a r e f r e e f r o m n u t s o r n u t d e r i va t i ve s . Fu l l a l l e r g e n i n f o r m a t i o n i s a va i l a b l e . I f yo u s e e a (v) n e x t t o a n y o f o u r d i s h e s t h e n i t ’s s u i t a b l e f o r v e g e t a r i a n s . O u r f o o d i s g m - f r e e . W h e r e w e s t a t e a w e i g h t , i t ’s a r a w w e i g h t a n d 1 o z e q u a l s approximately 28 g rams. Some of our fish and poultry dishes may contain bones.

12


since

April

2017

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@ FO U N D RYP ROJ ECTH G1

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