Soup of the Day

Served with a baby loaf and whipped butter

Pork Croquette

Served with bacon, tomato and truffle jam

Trio of Leeks (Ve)

Caramelised leek purée, braised leeks, crispy leeks, spiced yoghurt, hazelnut

Homemade Chorizo Scotched Egg

Rocket, black garlic aioli

Mussels

Served in a white wine, cream and parsley sauce

Caprese Salad (V)

Pistachio-coated fresh mozzarella, heritage tomatoes, basil and herb oil

Homemade Ricotta, Spinach and Pine Nut Ravioli (V)

Basil butter, roasted vine tomatoes, rocket, pine nuts

12-hour Braised Pork Belly

Roasted garlic mash potato, tenderstem broccoli, chantanay carrot in Aspall cider jus, vanilla apple sauce, crackling

Tempura-battered Monkfish Tails

New potato, pea velouté, courgette

Chicken Supreme

Potato press, fennel, vine tomato, tomato butter sauce

Tuna Niçoise Salad

Mixed leaf, tomato, soft-boiled egg, sun-dried tomato, olives, green bean, red onion, house dressing

Mussels

Served in a white wine, cream and parsley sauce with fries

8oz Flat Iron Steak

Sautéed new potatoes, cherry tomatoes, leeks and chimichurri

Add Shallot and Garlic butter or Jus +£3.00, Peppercorn or Béarnaise +£3.50 

Chicken Caesar Salad

Chicken breast, crispy bacon, anchovies, soft-boiled egg, little gem lettuce, Caesar dressing, Parmesan shavings, focaccia croutons

Hoisin Crispy Duck Salad

Crispy duck, ribbons of mooli, cucumber, rainbow carrot, rocket, spring onion, chillies, soy dressing and sesame seeds

Adnams Ease Up Beer-battered Fish and Chips

Battered haddock, hand cut chips, tartare sauce, crushed peas

Swan Burger

8oz beef burger, streaky bacon, Monterey Jack cheese, burger sauce, little gem lettuce, beef tomato in a brioche bun, served with fries

The Swan Vegan Burger (Ve)

Moving Mountains burger, vegan cheese, red pesto, hummus, little gem lettuce, gherkin, beef tomato in a beetroot bun, served with fries

Hand Cut Chips

Parmesan Skinny Fries

Dauphinoise Potatoes

Sweet Potato Fondant

Crushed New Potatoes

Homemade Adnams’ Ease Up Beer-battered Onion Rings

Sautéed Seasonal Greens

Tenderstem Broccoli with Chilli Butter

Rocket and Parmesan Salad

Watercress, Walnut and Pear Salad

Mixed Leaf, Sun-dried Tomato, Pickled Red Onion and Aged Balsamic Vinegar Salad

Rhubarb and Ginger Custard Tart (V)

Served with homemade ginger ice cream

Chocolate Fondant (V)

Ruby chocolate sauce, chocolate soil, cherry ice cream

Sticky Toffee and Adnams’ Ease Up Beer Pudding (V)

Vanilla ice cream, salted caramel sauce

Coffee and Hazelnut Mille-feuille (V)

Homemade praline ice cream

Chargrilled Peaches and Almond Panna Cotta (Ve)

Sea blackthorn and basil gel, caramelised almond crumb

Selection of Ice Creams and Sorbets (V)

Three scoops, ask a member of our Folk for today’s flavours

Selection of Cheeses (V)

Suffolk Blue, Suffolk Gold, Suffolk Brie and Suffolk Blue Brie cheese, served with grapes, celery, chutney and biscuits