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Please note this menu is a sample and dishes shown may not be on the menu when you visit
Every day, Lunch from 12pm Dinner from 6pm

Starter size

Soup of the day £4.50

Glazed goats cheese with pickled beets £7

Home bred pork terrine with quince jelly £6.50

Starter or Main size

Mussels with white wine, garlic and shallots £6.50-£12

Cod and prawn fishcakes with lemon mayonnaise £7.50-£13

Roast partridge with red cabbage and parsnip £7.50-£13  

Macaroni cheese with leeks and tarragon £6.50-£12

Ploughmans- Suffolk ham, cheese, potted pork, tomato, apple and chutney £11-£14

Pinneys of Orford smoked fish platter with lemon mayonnaise £13.50-£18

Porky Platter- a tasting of our home bred pork £10.50-£14.50

Main size

Catch of the day with new potatoes and vegetables £ market price

Crisp battered fish and chips, mushy peas and tartare sauce £12.50

Pheasant breast wrapped in bacon with leeks and wild mushrooms £13.50

Home bred pork sausages, mash, fine beans and shallot gravy £12

Sirloin beef steak, field mushroom, vine tomato, onion rings and chips £20

(Pepper sauce or Cafe de paris butter £1)

Light bites available every lunchtime

Our sandwiches are served in either white or wholemeal bloomer with dressed leaves and crisps

Cheddar cheese and branston £6   Egg mayonnaise £6

Ham and grain mustard £7 Homemade salt beef and horseradish £7

Open ham and cheese melt £7.50


Today’s special pudding (please ask for details)

Sticky toffee pudding with tonka bean ice cream £6

Apple and cinnamon crème brulee with shortbread £6

Warm rice pudding with raspberry jam and toasted coconut £6

Chocolate marquise with cobnuts and honeycomb £6

Homemade sorbet or ice cream 2 x scoops £4.50

A board of British cheeses £8

Norfolk Dapple, Mrs Temples Binham Blue, Somerset Brie


If you are concerned about food allergies please ask for assistance when selecting from the menu
All prices include vat any gratuities are left entirely at your discretion
Our menu is compiled using fresh seasonal ingredients sourced locally where possible.
We rear our own livestock at the Crown and we also have an allotment in Orford.
We also forage for wild ingredients when in season.
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