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

4th - 8th February

Snacks

House Pickles  4

Bread & Butter  4

Fried Bread Pudding & Well’s Alpine  5

Lardo, Walnuts & Pettistree Honey  7

Campsea Coppa  7

Oyster & Verjus  4

Wild Boar Croquette & Black Butter   8

Starters

Scallops, Anchovy Butter and Oyster Leaves 16

Rabbit, Prune & Pistachio Terrine, Melba Fruit Bread and Tarragon Mustard 12

Fish Soup, Rouille, Croutons and Well’s Alpine 13

Ox Tongue, Welsh Rarebit Toast, Parsley and Pickled Onions  14

Buratta, Winter Tomatoes, Green Sauce and Chicory 12

Mains

Bath Chaps, Apple, Capers, Dandelions & Watercress and Sherry Sauce 25

Hogget Chops, Offal Faggot and Mint & Pea Spelt 26

Sole Véronique and Monk’s Beard 28

Baby Artichokes, Panisse, Cime di Rapa, Ajo Blanco and Castelfranco 22

English Longhorn Sirloin, Braised Jacob’s Ladder and Bone Marrow to share served with Dripping Potatoes, Bone Sauce and Bitter Leaves 66

Sides

Fried Ratte Potatoes and Black Garlic 5

French Peas 5

Radicchio Vinaigrette 5

Childs Pasta 10

Puddings

Poached Forced Rhubarb, Shortbread and Clotted Cream   12

Madeleines and Amalfi Lemon Curd (15 min) 15

Pear & Ginger Frangipane Tart with Vanilla Cream 12

Chocolate Mousse, Olive Oil, Salt and Pistachios 12

Blood Orange Sorbet 8

Brown Bread Ice Cream 9

Binham Blue, Malt Loaf and Pickled Figs 13

This week’s menu at the Greyhound! Come and join us, some lovely produce arriving at the kitchen door!
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