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Please note this menu is a sample and dishes shown may not be on the menu when you visit
Lunch from 12pm till 2.30pm (3pm on Saturday and Sunday) Dinner from 6pm till 9.30pm
Pre and post concert meals, please book to avoid disappointment

 

Starter size

Soup of the day £4.50

Cauliflower fritters with curry mayonnaise £6

Home bred pork terrine with medlar and green peppercorn jelly £6.50

Starter or Main size

Rope grown mussels with white wine, garlic and chives £6.50-£12

Crab cakes with chilli, parsley and lemon £7.50-£13.50

Ham hock and macaroni cheese £6-£11.50

Baked flat mushroom with leeks, goats cheese and truffle dressing £6.50-£12

Ploughmans- Suffolk ham, cheese, potted pork, tomato, apple and chutney £10-£13

Pinneys of Orford smoked fish platter with lemon mayonnaise £13.50-£17

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

Home bred pork sausages, mash, fine beans and shallot gravy £11.50

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

(Available with pepper sauce or cafe de paris butter)

Light bites available every lunchtime

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

Cheddar cheese and branston £5    Ham and grain mustard £6.50

 Homemade salt beef and horseradish £6.50

Open ham and cheese melt £6.50

Puddings

Today’s special pudding (please ask for details)

Sticky toffee pudding with vanilla ice cream £5.50

Apple crumble with custard £5.50

Dark chocolate pot £5.50

Homemade sorbet or ice cream 2 x scoops £4.50

A board of British cheeses £7.50

Rodwell Farms Hawkston,   Mrs Temples Binham Blue, Somerset Brie

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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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