Watercress and Buttermilk Velouté (V)

Toasted smoked almonds

Celeriac Remoulade

Carrot and lemon, beetroot salad

Suffolk Gin-cured Salmon

New potato, compressed cucumber, dill emulsion

Braised Suffolk Pork Terrine

Sweet and sour Japanese radish, soy gel

Hot-smoked Gressingham Duck

Pickled rhubarb, stem ginger

Asparagus, Pea and Lemon Risotto (V)

Rocket and vegan Parmesan

This dish is available as a starter or main

Aubergine and Parmigiano Tortelloni (V)

Wild garlic pesto

Hoi Sin and Honey Beef Short Rib

French fries, wasabi nuts, Asian slaw

Seared Stone Bass

Saffron potatoes, citrus vegetables, saffron emulsion

Asparagus, Pea and Lemon Risotto (Ve)

Rocket and vegan Parmesan

This dish is available as a starter or a main

Aubergine and Parmigiano Tortelloni (V)

Wild garlic pesto

This dish is available as a starter or a main

Cut of the Day

Please ask one of our Folk for today’s cut.
Served with truffle fries, wilted spinach, roasted tomato, peppercorn sauce

The Swan Burger

Two smashed beef patties, bacon jam, baby gem lettuce, tomato, smoked applewood cheese, gherkin, French fries, onion ring

Beetroot Falafel Burger (Ve)

Baby gem lettuce, tomato, pickled slaw, avocado, hummus, French fries

Traditional Pie and Clotted Cream Mash

Please ask one of our Folk for today’s filling. Served with seasonal vegetables and jus.
Our pies are freshly baked to order, please allow 25 minutes baking time from ordering.

Tempura Battered Catch of the Day

Thick cut chips, tartare sauce, curry sauce, minted crushed peas

Thick Cut Chips

Skinny Fries

BBQ Savoy Cabbage

Crispy bacon, blue cheese

Petits pois à la Française

Seasonal Vegetable Salad

Truffle dressing

Raspberry and Lemon Cheesecake

Lemon curd, pickled raspberries, basil, raspberry sorbet

Dark Chocolate Fondant

Banoffee ice cream, caramelised banana, chocolate soil

‘The Swan’ Paris Brest

Rhubarb and Ginger Crumble Trifle

Roasted Pineapple Millie Feuille

Sesame tuille, Chantilly cream

Suffolk Strawberry Eton Mess

Strawberry textures

Selection of Ice Creams or Sorbets (Ve)

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

Selection of Cheese

Baron Bigod, Black Bomber, Roquefort, Rosary Ash
Celery ribbons, red wine grapes, fig chutney, candied walnuts, Miller’s cheese biscuits