Food

Head Chef, Adam Spicer, serves a short seasonal menu inspired by our rural surrounds. We are in daily contact with our producers, so the menu often changes based on the best of what is available locally.

As well as the Weekly Menu, we serve a daily selection of bar snacks and a blackboard lunch menu.

8th - 12th May

Weekly Menu

Available from Wednesday to Sunday, for lunch and dinner.

Starters

Cromer Crab stuffed Courgette Flowers and Wild Garlic Aioli 13

Nettle Tagliolini, Stracciatella and Amalfi Lemon 12

Seaweed Cured Sea Trout, Rhubarb, Capers and Mint 2

Wild Moverons Muntjac Tartare and Red Chicory 13

Butterhead Lettuce, Well’s Alpine, Anchovy, Buttermilk Dressing and Sourdough Croutons 11

Mains

Halstead Hogget Cutlets, Sweetbreads, Spelt, Sorrel, Sweet & Sour Tomatoes 26

Suffolk Asparagus, Romano Courgettes, Wild Garlic Wet Polenta and Pistou 24

Line Caught Mackerel, Butley Mussels, Fregola, Monk’s Beard & Saffron Sauce 25

Veal Chop & Wild Garlic Butter, Lyonnaise Potatoes and Maple Farm Bitter Leaves & Vinaigrette 26

Confit Duck Legs, Toulouse Sausage & White Bean Cassoulet, Maple Farm Leaves and Vinaigrette for two to share 50

(sharing dish available Friday to Sunday)

Puddings

Suffolk Strawberry Pavlova and Lemon Verbena 8

Rhubarb Syllabub 10

Pistachio & Orange Tart with Crème Fraîche 11

Malt Ice Cream and Malt Flakes 9

Blood Orange Sorbet 8

Binham Blue, Pickled Fig and Nigella Biscuits 12

The Weekend Sharer

Available from Friday to Saturday (Lunch & Dinner) & Sunday Lunch

Confit Duck Legs, Toulouse Sausage & White Bean Cassoulet, Maple Farm Leaves and Vinaigrette for two to share 50

Bar Snacks

Available from Wednesday to Sunday

House Pickles 2.5

Black Treacle & Rye Sourdough and Butter 3

Whipped Cod’s Roe Gougères 4

Maple Farm Pullet Egg and Anchovy Mayonnaise 5

Suffolk Coppa and Cornichons 4

Butley Oyster with Horseradish Vinegar 4

Spiced Nuts 2.5

Fairfield Crisps 2

On the Chalkboard

Subject to availability from Wednesday to Friday from 12-3pm

Greyhound Ploughman’s 15

Suffolk Ham & Parsley Terrine, House Pickles, Black Treacle & Rye Sourdough & Butter with Mrs Temples Wells Alpine, Celery and Apple

Field Salad 12

Daily choice

On Toast 9

Daily choice

In the Tankard 10

Daily choice

Two Boned & Stuffed Norfolk Quail with White Beans, Sorrel and a Sherry Sauce to share. The quail are stuffed with our black pudding, livers and chicken mousse. A real treat for two by the fire on a brisk Sunday afternoon.
Would you like to join our team cooking dishes from a seasonal menu changing weekly? Or serve our guests thoughtful wines and proper pints in our cosy country pub? We’re growing our team at the Greyhound and are looking for: 🥂 Assistant Gene
Such a treat
A couple of tables have become available for our Burgundy evening on Saturday 20th April. Please DM or email if you are interested hello@greyhoundpettistree.co.uk *A Burgundy Evening* Our good friend, Willie Lebus, formerly Bibendum Wines, has delv
Spatchcock Spring Chicken, Foraged Morels, Peas, Lettuce, Spelt and WIld Garlic Chicken Butter Sauce The season is turning!