Watercress and Buttermilk Velouté (V)

Toasted smoked almonds

Charred Asparagus (V)

Whipped Rosary Ash goats’ cheese, roasted hazelnut and lemon thyme

Fresh Water Prawns

Fennel, lime and sea salted beans, frisée lettuce, caviar, mango

Braised Suffolk Pork Terrine

Sweet and sour Japanese radish, soy gel

Hot-smoked Gressingham Duck

Pickled rhubarb, stem ginger

Heritage Tomato

Baby cucumber, red pesto, burratina

Asparagus, Garden Pea and Broad Bean Risotto (Ve)

Rocket and vegan Parmesan

This dish is available as a starter and a main

Duo of Lamb

Lamb saddle and slow-cooked shoulder, asparagus, garden pea, broad bean, pea purée, kohlrabi gratin

Suffolk Chicken

Duck fat potato, chorizo, creamed and charred corn

Seared Stone Bass

Saffron potatoes, citrus vegetables, saffron emulsion

Roasted Hake

Golden beetroot, pak choi, spinach, laksa

Asparagus, Garden Pea and Broad Bean Risotto (Ve)

Rocket and vegan Parmesan

This dish is available as a starter and a main

Roasted Courgette (Ve)

Tenderstem broccoli, beetroot, tempura courgette flower, tomato ragu, basil

Cut of the Day

Please ask one of our Folk for today’s cut.

Served with truffle fries, wilted spinach, roasted tomato, peppercorn sauce

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