Soup of the Day (V)

Served with a baby loaf and whipped butter

Trio of Leeks (Ve)

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

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

Cauliflower Croquette (V)

Black garlic aioli, cauliflower crisp, crispy cavolo nero

Suffolk Asparagus (Ve)

Parmesan shavings, truffle oil

Celebration of Carrots (V)

Puréed carrot, crispy carrot, pickled heritage carrot, poached carrot, radishes

Burrata Bruschetta (V)

Burrata, marinated tomatoes, basil, olive oil on sourdough

Vegan Anti Pasti Board (Ve)

Hummus, Mediterranean vegetables, falafel, olives, sun-dried tomatoes and bread, whipped vegan butter, balsamic vinegar and olive oil

Tofu Niçoise Salad (Ve)

Mixed leaf, new potatoes, sun-dried tomato, olives, green bean, red onion, olive oil

Caesar Salad (V)

Soft-boiled egg, little gem lettuce, Caeser dressing, vegan Parmesan style shavings, focaccia croutons

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

Weavers’ Salad (Ve)

Chicory, kale, spinach, avocado, edamame beans, red onion, broccoli, pomegranate, walnuts, mustard dressing

Grilled Courgette (Ve)

Served with red pepper gratin, olive crumb, yellow pepper coulis

Homemade Ricotta, Spinach and Pine Nut Ravioli (V)

Basil butter, roasted vine tomatoes, rocket, pine nuts

Cauliflower Steak (Ve)

Chickpea, spinach, pomegranate, vegan harissa-spiced yogurt, chimichurri

Sweet Potato and Chickpea Tagine (Ve)

Coriander and lime cous cous

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 Tomatoes, 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 Pudding 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

A Selection of Suffolk Farmhouse Cheeses (V)

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