Food

A dinner table with a lit candle, glasses of red and white wine, a slice of cake, plated food being served with gravy, and a vase with pink flowers.

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 set weekday lunch menu.

Weekly Menu

29th October - 2nd November 2025

Snacks

House Pickles   3

Lardo & Anchovy Brioche Soldiers   8

Bread & Butter   4

Well’s Apline & Onion Gougères 6

Café de Paris Maldon Oyster   4

Fried Snails with Parsley & Garlic Mayonnaise   8

Campsea Coppa   7

Starters

Wood Pigeon, Beetroot, Quince, Pickled Blackberries, Chestnuts and Chicory 14

Queen Scallops, Anchovy Butter and Samphire 13

Crispy Pig’s Head, Puntarelle, Pettistree Apple, Capers & Pickled Onions 12

Wild Rabbit, Foie Gras & Pistachio Terrine, Celeriac Remoulade and Pickles 12

Black Russian Tomatoes, Sheep’s Cheese, Treviso, Orange and Marjoram 11

Mains

Barnsley Hogget Chop, Lamb Sweetbreads and French Peas 25

Plaice Fillet, Seaweed, Mussels, Cockles & Brown Shrimp Velouté 26

Old Spot Pork Chop, Muscat Grapes, Tardivo and Sage 24

Hen of Wood Mushrooms, Maple Farm Squash, Wet Polenta and Mustard Leaf 22

Fallow Saddle, Haunch Hotpot & Faggots for two served with Red Cabbage and Bone Sauce 58

Sides

Dripping Ratte Potatoes 5

January King Cabbage, Lardons and Cream 5

Maple Farm Russian Kale, Garlic & Lemon. 5

Childs Pasta 10

Puddings

Black Forest Choux Bun 12

Saffron & Sauternes Poached Pear, Vanilla Cream and Almonds 12

Blackberry & Pistachio Frangipane and Crème Fraîche 12

St Jude Basque Cheesecake and Boozy Prunes 12

Bramble Sorbet 8

Malt Ice Cream 9

Baron Bigod, Pickled Figs & Nigella Seed Sablés 13

This week’s menu at the Greyhound and it’s our 3rd birthday! Changing the menu every week is a joy. It allows us to use the best produce of that week, but it also demands serious dedication. Any chefs out there will know how hard it is a
The Claret Club, our next gathering in the Pastoral Table Series, will take place on Friday 12th December in the pub, with the fires lit and the season setting the tone. Adam has written a menu that draws on the traditions of cookery in Bordeaux, us
We are delighted to announce that our Festive Feasting is back again at the Greyhound this winter. Relaxed gatherings by the fire at long tables to share the pleasures of roasts, braises, pies, pastry and puds that comfort with friends and family Ad
New Year’s Eve at the Greyhound Pettistree (very early we know, but we’ve been asked, so here it is!) We are delighted to announce our New Year’s Eve menu - a candlelit feast in the heart of the Suffolk countryside. A night to rais
From time to time, veal sweetbreads find their way back onto our weekly menu. They seem to belong especially to these days when summer is giving way to autumn. This week we are serving them with a woodland sauce of ceps, and the tang of choucroute &
The @goodfoodguideuk have announced their on the hunt for the UK’s Best 100 Pubs and we’d be very glad of your nomination! For us the mark of a country pub is simple. Doors open for food and drinks. Well conditioned local casks. Wines c
A few dishes from this week’s menu… Rabbit, Mustard Sauce & Lovage Old Spot Pork Chop, Garden Fig & sauce Charcutière Summer Porcini & Wet Polenta Cod, Maple Farm Agretti & sauce Vadouvan