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.

1st - 5th May

Weekly Menu

Available from Wednesday to Sunday, for lunch and dinner.

Starters

Globe Artichoke and Vinaigrette 10

Felixstowe Brown Crab Soup, Rouille and Toast 13

Wild Rabbit, Guinea Fowl, Prune & Pistachio Terrine with Lovage 12

Marinda Tomatoes, Wild Garlic, Stracciatella and Basil 11

Wild Moverons Muntjac Tartare and Red Chicory 12

Norfolk Asparagus, Mallard Moat Quail Eggs, Wild Garlic and Parmesan 14

Mains

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

Fresh Pea & Asparagus Risotto, Wells Alpine and Fellow’s Farm Rocket 21

Lemon Sole Grenobloise, Monk’s Beard and Jersey Royals 28

Rolled Suffolk Red Pork Belly, Black Pudding, Apricots, Cured Jowl & White Beans and Maple Farm Chard 25

Dexter Bavette, Beef Dripping Potatoes, Watercress, Horseradish and Pickled Walnuts for two to share 55

(sharing dish available Friday to Sunday)

Puddings

Early Season Suffolk Strawberries, Vanilla Cream & Toasted Almonds 8

Pistachio & Blood Orange Tart with Crème Fraîche 12

Burnt St Jude’s Cow’s Curd Cheesecake with Alphonso Mango 11

Pump Street Chocolate Mousse, Olive Oil, Salt and Hazelnut Praline 12

Adam’s Allotment Rhubarb Sorbet 8

Banana Ice Cream with Rum Caramel 9

Binham Blue, Red Wine Williams Pear and Nigella Biscuits 12

The Weekend Sharer

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

Dexter Bavette, Beef Dripping Potatoes, Watercress, Horseradish and Pickled Walnuts for two to share 55

Bar Snacks

Available from Wednesday to Sunday

House Pickles 2.5

Black Treacle & Rye Sourdough and Butter 3

Maple Farm Radishes and House 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!