10 Lower Street, Horning, Norwich, Norfolk, NR12 8AA
This year our Festive Menu runs from 22nd November until 30th December (excluding Christmas Day, Boxing Day and New Year’s Eve, when different extra-special menus are available instead).
Our chefs have handpicked the best seasonal ingredients around to create a variety of delicious menus that are perfect for all festive occasions, including our Festive Menu for just £22.95 per person. This year you’re guaranteed to be spoilt for choice in the relaxing atmosphere you’ve been missing.
We’re taking festive bookings at The Swan Inn now, so explore our sample menu below, book your table and plan for festivities.
served with lemon & thyme stuffing wrapped in bacon, a Cumberland pig in blanket, roast potatoes, honey-roasted carrots & parsnips, glazed sprouts, green beans and gravy
with black pudding mash, crackling, baby spinach, green beans and a brandy & pink lady apple jus
topped with roasted seeds and a hint of Sesame, served with grilled asparagus, glazed sprouts and gravy
with crushed baby potatoes, served with glazed sprouts and a white wine, prawn, dill & pea veloute
in a creamy white wine sauce, topped with puff pastry, served with mash, glazed sprouts and gravy
All our steaks are served with beef dripping sauce, thyme-roasted tomato, glazed sprouts, triple-cooked chips and slow-roasted garlic
served with rustic bread. Vegan serve available (ve)
in a garlic & mature cheddar sauce, herb & seed crumb, with toasted rustic bread
served with a spiced Cumberland sauce and toasted rustic bread
in a Bloody Mary sauce with avocado, served with rustic bread
a take on the classic sausage roll, freshly baked and served with beetroot relish (ve)
wrapped in puff pastry, served with slow roasted tomato sauce and pickled pink onions, sprinkled with a hint of Sesame
filled with lobster, white fish & cream cheese, with a bouillabaisse sauce, broccoli and baby potatoes
chicken schnitzel, topped with mature Cheddar, pancetta and a smoky BBQ & tomato sauce served with triple-cooked chips
beer-battered cod with triple-cooked chips, mushy peas and tartare sauce
with parsley mash potato, roasted carrots and a Wyke farm Cheddar & thyme dumpling
Asparagus, broad beans, peas, rocket, watercress, pickled fennel & watermelon topped with Omega seeds and a pineapple & ginger dressing (ve) Add: Chargrilled chicken | Chargrilled halloumi (v) | Lamb Koftas
with free-range eggs and triple-cooked chips
All served with a choice of skin-on fries or triple-cooked chips. Build your perfect burger by adding any of the following extras below:
Add: Cheddar (v) | Chargrilled halloumi (v) | Portobello mushroom (v) | Jalapeños (v) | Sweet cured streaky bacon
our prime beef burger topped with spiked maple-glazed pulled beef brisket, streaky bacon, a mature Cheddar cheese sauce, red onion and mayo served with homemade onion rings
a plant based burger with tomato, red onion, lettuce & burger relish (v) Change your skin-on fries to a dressed side salad (ve), just ask!
premium beef, specially bred for its unique texture and mouth-watering flavour, with tomato salsa, mayo and homemade onion Rings
Ideal for smaller appetites at lunchtime, available Monday - Saturday until 5pm. All sandwiches are served with skin-on fries.
beer-battered cod goujons and tartare sauce on a rustic roll
chargrilled chicken breast, smoked Cheddar and smashed avocado with maple & wholegrain mustard on toasted sourdough
with beef dripping sauce and pickled pink onions on toasted sourdough
cherry compôte in a classic brûleé served with home-baked shortbread biscuits
with Irish Liqueur ice cream
filled with mixed vine fruits and almonds, served warm with brandy sauce
filled with mixed vine fruits, served warm with vanilla soya custard
apple compôte in a shortcrust pastry with custard
apple compôte in a shortcrust pastry with vanilla soya custard
your choice of Glenown Farm ice cream with Belgian chocolate sauce
Wensum, Cider Wash Curds & Croust, Oak Smoked, Shropshire Blue with smoked tomato chutney, Fudge's savoury biscuits, butter and grapes
digestive biscuit base topped with toffee fudge, cream and fresh caramelised banana slices (v)
sticky toffee and date sponge, topped with salted butterscotch sauce and custard (v)
with a shortbread biscuit base, served with Herefordshire blackcurrants in sauce (v)
Choose one of our hot drinks with one of these mini puddings. Add a liqueur to your hot drink for an extra 1.50 | Double Chocolate Brownie* (v) | Cherry crème brûlée (v)
A children’s Festive Menu will be available to order, alongside our standard children’s menu.
Deposits & pre-ordering
A non-refundable deposit of £5 per person is required for parties of 6 or more between Monday 23rd November – Sunday 13th December. A non-refundable deposit of £5 per person is required for all bookings between Monday 14th December – Thursday 24th December.
Parties of 6 or more are required to submit a pre-order for food 1 week before they are booked to dine.
DISCLAIMER INFO
*Pricing varies by location, please check with your local Vintage Inns pub for more information.
All bookings remain provisional at the current time and cannot be confirmed fully until the UK Government provides updated guidance. Once this is the case we will contact you to confirm the details of your booking. Your deposit will remain safe and in the unfortunate event that your booking cannot proceed, we will refund your deposit in full, using the original method of payment.
Our food and drinks are prepared in food areas where cross contamination may occur, and our menu descriptions do not include all ingredients. Full allergen information will be available from early November to allow you to confirm your booking. The information available is to the best of our knowledge correct, however, this is subject to change between the time of advance booking and the time of dining. If you have any questions, allergies or intolerances, or you require our allergen information, please let us know before booking and at the time of your visit. Please refer to our allergen information at the time of your visit to check for changes.
