Food at the Black Swan Inn

MENUS

Welcome to our new website ordering section.

**Website ordering of meals is currently under construction**

For takeaway orders, please continue to email them to info@blackswaninn.co.uk or telephone on 01603 897787 as usual.

We are not currently able to display our full buffet selection, so please order from your server if you would like any of the following:

Homemade granola, The Black Swan’s own muesli mix and other cereals
Fruit yogurts topped with mixed berries,
Jams and marmalade

Orange or Apple Juice

Full English (df)
Butcher’s sausage, smoked back bacon, black pudding, grilled Norfolk flat field mushrooms and slow roasted tomato, baked beans, hash brown and eggs to order
Served with malted brown or white bloomer toast

Vegetarian Full English
Two vegetarian sausages, slow roasted tomato and Norfolk flat field mushroom,
baked beans, a hash brown and eggs to order
Served with malted brown or white bloomer toast

Eggs on toast (dfa)
Poached, fried or scrambled free range eggs on either white or brown toast

The Black Swan Benedicts
Toasted muffin, spinach, soft poached egg, herbed Hollandaise sauce
Smokehouse smoked salmon
Smokehouse smoked haddock
Smoked ham
Florentine

Smoked Haddock
Topped with Welsh rarebit and poached egg

Rolled Oat Porridge (dfa)
Served with your choice of honey or fruit compote

Gluten free bread available upon request

For a print friendly version click here

 SAMPLE MENU

Starters

Homemade Norfolk wild mushroom soup, homemade bread

Panko coated brie wedges, bacon jam, dressed leaves (v/a)

Spiced haggis bon-bons with turnip purée and whiskey gel

Chicken wings served with saffron aioli and mixed leaf

Salt and pepper squid with a pea-mint aioli and chilli mizuna salad

Goats cheese roulade coated in walnuts served on toasted bloomer, caramelised red onion chutney, rocket, toasted seeds and a blackberry balsamic dressing (v)  (gfa) (n)

Duck and fig terrine with toasted bloomer bread and a fig, balsamic, date and cranberry chutney (gfa)

 

Main Courses

Ale battered haddock with homemade tartare sauce, hand cut chips & garden peas  (df)

Beef lasagne; rich ragu sauce with béchamel sauce, dressed leaves, garlic bread

Classic Ploughman’s, smoked ham, cheddar cheese, crusty bread, apple, pickles (df/a) (gf/a)

Cheddar and bacon burger toasted pretzel bun, French fries, salad garnish (gf/a) (df/a)

Quinoa roasted pepper and tomato risotto, pickled garden vegetable salad, pecorino shavings (v) (gf) (df/a) (ve/a)

Flat field mushroom stuffed with ratatouille & mozzarella(v)(gf) (ve/a)

North Atlantic prawn and crayfish salad with spiced Marie Rose sauce and coleslaw (gf) (df)

Wild boar, venison and pork and leek sausages on wholegrain mashed potato, vegetables, pan jus, crispy onions

Poached and roasted local pheasant with creamy mash potato, roasted root vegetables and ale jus (gf)

Asian marinated tofu with charred red onion, roasted winter squash, baby leaf spinach, spaghetti vegetables and roasted almond flakes (ve) (df) (n)

Vegetable Wellington of sweet potato, Norfolk mushrooms, spinach and pearl barley with herby mashed potato and a medley of baby vegetables (v)

 

Our Roast Lunch

Enjoy a roast lunch served with roast potatoes, seasonal vegetables, Yorkshire pudding, rich gravy and cauliflower cheese (gf/a)

Choose from one of the meats below:

Nut roast (ve/a)             Norfolk turkey               Pork Loin                

Beef striploin                 Honey Gammon  

 

Desserts

Bakewell tart with custard, ice cream or cream

Triple chocolate brownie, chocolate sauce, soil and Vanilla ice cream (v)

Apple crumble served with either ice cream, cream or custard (v) (gfa)

Sticky toffee pudding, salted caramel ice cream and toffee sauce (v)

Lemon and ginger cheesecake with pouring cream

Rum baba: very indulgent rum-soaked sponge cake with vanilla ice cream, candied lime (v)

Treacle and pecan tart with coconut sorbet and raspberry shards (ve)

Chocolate marquise with passion fruit ice cream (v) (gfa) (n)

Selection of ice creams and sorbets (ve/a) (gf)

British cheeses served with apple, grapes, crackers, salted butter (v) (gf/a) (£2.00 supplement)

One course £12.95                      

Two courses £17.95                    

Three courses £22.95

Panko coated brie wedges£5.95
Bacon, jam, leaves
Binham blue cheese£5.95
Norfolk mushrooms on toast, leaves (gfa)
Peppered mackerel£5.95
Romesco sauce, roasted peppers and heritage tomatoes
Pulled pork flatbread£5.95
Guacamole, pickled onion and chilli (df)

Mains

Gressingham duck breast£15.95
Celeriac puree, sweet potato fondant, wilted spinach, pan jus (gf)
Soy and siracha glazed salmon salad£13.95
Served with buttered new potatoes and Asian slaw
Grilled smoked haddock£13.95
Champ mashed potato, steamed kale, wholegrain mustard and dapple reduction (gf)
Wild mushroom linguine£12.95
Dressed rocket, truffle oil (v)

Chef’s butchers’ block steak of the week

Tamarind marinated 12oz bavette steak with jenga chips and steak garnish£21.95

*Please note that this is a sample menu and the dishes shown may not be available should you dine with us.

One course £6.50, Two courses £8.50, Three courses £10.50

Starters
Soup (gf)
Crudités (ve)
Southern fried chicken goujons, BBQ sauce

Mains
Griddled chicken pitta (gfa)
Chicken nuggets
Butcher’s sausages
Fish fingers

All meals above are served with fries or mashed potato,
carrot sticks, garden peas, baked beans or salad

Lasagne with garlic bread and salad
Pasta with tomato sauce and cheese
4oz Burger with chips and salad (gfa)
Ham egg and chips

Roast lunch available on Sundays (gfa)

Desserts
Chocolate brownie with ice cream
Two scoops of ice cream (gf)
Pudding of the day

We use a large number of ingredients in our kitchen so please do inform us of any food allergies or dietary requirements so that we may advise you accordingly.
We do have one fryer we keep free from gluten containing products – please inform us when ordering.

(v/a) vegetarian (available) (ve/a) vegan (available) (gf/a) gluten free (available)

For a print friendly version click here

If you are planning a meal for 20 or more diners, then why not have a look at our “Group Dining” option. We have a range of menus at various price levels as shown below. Please contact us with your booking and pre-order at least one week prior to the event.

Please also notify us of any dietary requirements at the time of booking.

Menu 1 – £20.95

Starters
Roasted tomato and basil soup, homemade bread, butter
Breaded brie, red onion marmalade, leaves
Deep fried whitebait, lime aioli, leaves
Chicken liver pâté, melba toast, leaves

Mains
A traditional roast dinner with a choice of meats, roast potatoes, seasonal vegetables, stuffing, Yorkshire pudding, a rich gravy and cauliflower cheese.
Choose from beef topside, cider roast gammon, turkey crown or nut roast.

Desserts
Rich chocolate brownie with chocolate sauce and vanilla ice cream
Lemon tart with fruit compote and raspberry sorbet
Vanilla crème brûlée with homemade shortbread
Strawberry cheesecake and honeycomb

Menu 2 – £24.95

Starters
Harissa spiced prawn cocktail, shredded gem lettuce, brown bread and butter
Beetroot and charred goats cheese salad, candied walnuts
Seasonal soup, homemade bread and butter
Chicken liver parfait, melba toast, chutney
Mushroom arancini, dressed rocket salad

Mains
Chicken suprême, spring onion mash, creamed leeks, thyme jus
Lamb rump, sautéed new potatoes, French style peas, minted jus
Pan fried monkfish, red lentil dahl, curry oil, coriander pearls
Minted pea risotto, crispy hen’s yolk, parmesan crisp, rocket salad
Beef stroganoff, pilaf rice

Desserts
White chocolate and raspberry delice, elderflower jelly, raspberry pips
Flourless chocolate cake, chocolate sauce, salted caramel ice cream
Lemon meringue, raspberry gel, tuile
Vanilla panna cotta, cherry borscht
Summer berry Eton mess

Menu 3 – £34.95

Starters
Wild mushroom velouté, homemade bread and butter
Pan seared scallops, black pudding crumb, pea purée, cress
Tea smoked duck, bitter leaf salad, raspberry vinaigrette
Chicken and chervil terrine, leg croquette, pickled baby vegetables

Champagne Sorbet course

Mains
Beef wellington, rosemary fondant, carrot purée, girolles, pan jus
Mushroom wellington, rosemary fondant, carrot purée, girolles, jus
Open Cromer crab ravioli, fresh peas, micro mint, sauce vierge
Minted crumbed lamb rack, Lancashire hot pot, Swiss chard, salsify purée, jus
Roasted aubergine, pesto, charred feta, pea, broad bean and mint salad, red pepper coulis

Desserts
Coconut panna cotta, pineapple carpaccio, lime caramel, pomegranate
Trio of chocolate ganache, mascarpone, peppermint gel
Strawberry mille feuille, summer pudding ice cream
Mini croquembouche, pistachio ganache, hazelnut praline
Passion fruit soufflé

For a print friendly version click here

Our festive season menu is available from 21st November until 24th December, seven days a week, 12-9pm. Please telephone to make your reservation, we will ask for a deposit of £5 per person at the time of booking. Deposits are fully refundable in the event of further government rulings which prevent these events taking place. Please either complete the order form below or email us with your choices. Many thanks

Please telephone us to make your Christmas Day reservation, we ask for a deposit of £25 per head at the time of booking. Deposits are fully refundable in the event of further government rulings which prevent these events taking place. Bookings are available between 12 – 2.30pm. Our order form is below, please either complete and return a copy or email us with your requirements. We ask for payment of the balance by 1st December. Many thanks

Please telephone to reserve your table for Boxing Day, bookings are available between 12-4pm. We ask that you pay a deposit of £10 per person at the time of booking. Deposits are fully refundable in the event of further government rulings which prevent these events taking place. Many thanks

Please telephone to reserve your table for New Year’s Eve, we are taking bookings between 6-9pm. We will ask for a £10 deposit per head at the time of booking. Deposits are fully refundable in the event of further government rulings which prevent these events taking place. Many thanks