SANDWICHES On homemade bread

Keen’s cheddar, tomato & courgette chutney, salad V 5.50

Bacon & Wigmore ciabatta, onion relish, salad & hand cut chips 9.50

Chargrilled aromatic chicken ciabatta, salad & hand cut chips 9.50

Pulled pork bap, apple sauce, salad and hand cut chips 9.00

See overleaf for sides,

larger main courses,

& delicious desserts

WINTER WARMER

Our daily stew with homemade bread& your choice of drink 9.00

Please ask your server for today’s creationand choose either a glass of house wine,

a pint of lager, ale or cider.

Please advise if you have any allergies or require further information on the ingredients used in our dishes.Some of our dishes contain nuts and nut oils which may not be listed on the menu.

WHEREVER possible we buy our ingredients from local farmers and growers. We don’t buy out of season, imported produce and our menus change almost every day to make the most of the fresh catch, the new season’s crop or an exciting new local speciality.

Our meat comes from two main sources: Jim Baker (including burgers and sausages made to our own recipe) in Wedmore. Buxton Butchers, who are based in Winterbourne, supply our steaks and source all meat from the surrounding lush pastures. All meat is thus scrupulously traceable to individual animals.

ALL our fish comes from British waters supplied by Samways, a family business based in Bridport, who commit to a 24-hour `port to plate’ policy.

Eggs are supplied by Westcroft Farm of Burnham on Sea, where 6,000 hens range freely and happily, enjoying their own seaview! The honey comes from Sedgemoor Farm, our yoghurts from Brown Cow Organics in Pilton, and cheeses from Somerset & surrounding counties.

ALL our bread, burger buns, cakes and biscuits are baked daily on the premises, using Shipton Mill and Doves organic flours. Gluten free alternatives are available on request. Jams, chutneys, piccalilli and sauces are made freshly in our kitchens, and we churn our own ice cream using organic milk and cream from Crook & Churn Dairy in North Devon.

PROVENANCE

TO SHAREIdeal for two people, or for one as a main

LUNCH MENU

SMALL PLATES & STARTERS

Red lentil, spiced parsnip & coconut soup,coriander & crème fraiche 5.50

The Swan’s venison bresaola, marinated fig,rocket & ewes cheese bruschetta 7.00

Cornish crab & potato croquettes, baby gem,fried garlic, parsley & chilli 7.75

Truffled macaroni & Keen’s Cheddar,herby bread crumbs V 4.75

Otter Ale & Dorset smoked rarebit,salad V 4.50

SALADS

Cornish crab, roast squash, fennel &cous cous salad, lemon & capers 8.00/14.50

Jerusalem artichokes, Blue Vinny,honey & barley salad V 6.50/13.00

Grilled chicken, waldorf salad 7.00/13.50

Baked Somerset camembert,garlic & rosemary, air dried ham,

homemade bread 13.00

Venison bresaola, cured salmon,pumpkin & tahini dip,

crispy camembert 14.00

Check for the chef’s

daily specials.

See overleaf for

lighter dishes,

starters & sandwichesMains are available until 3pm

DESSERTS

Rum, cherry & chocolate tart, honeycomb & thick cream 7.00

Spiced apple brulee, white chocolate biscotti 6.50

Baked Alaska with Christmas pudding ice cream, ginger bread & toffee sauce 7.00

Christmas pudding sundae, toasted nuts & rum syrup 7.00

Three scoops of homemade ice cream GF V 6.00Please ask your server for todays flavours.

WEST COUNTRY CHEESE

with crackers, homemade quince jellyand digestive

Choose two from:Keen’s Cheddar, Blue Vinney,

Wigmore Soft, Dorset Red 7.00

DESSERT WINE & LIQUEURS

Frangelico Hazelnut Liqueur 50ml 4.00Grahams LVB Port 50ml 4.20

Warres Otima Tawny Port 50ml 4.20Noble Wrinkled Riseling 125ml 7.00

Muscat de Saint-Jean de Minervois 125ml 7.00Pedro Jimenez Sherry 125ml 7.00

Please be aware that game may contain shot.GF – Gluten Free V - Vegetarian VG – Vegan P - Pasteurised UP - Unpasteurised

DRY AGED STEAKSWith roast garlic & parsley butter, Edcome Farm leaves & hand cut chips

300g Flat Iron GF 17.50 300g Sirloin GF 21.00 300g Ribeye GF 23.50

Add cider brandy & peppercorn sauce or Dorset Blue Vinney sauce 2.00

MAIN COURSES

FREE RANGE TURKEY BREAST STUFFED WITH MUSHROOM,

TRUFFLE & CRANBERRY 15.00Roast potatoes, crispy smoked ham hock & honey roasted parsnips

AROMATIC SHORTRIB OF BEEF 17.00Star anise carrots, mash potato, braised red cabbage & crispy shallots GF

SPICED CORNISH HAKE FILLET, CHORIZO & FENNEL 17.50Borlotti beans, celeriac, lemon, capers & dill GF

GRILLED HALLOUMI & AUTUMN VEGETABLE, CHICKPEA CHILLI 12.50Crispy kale, tzatziki & red cabbage V GF

SPINACH, RICOTTA & MUSHROOM ARANCINI 13.00Pumpkin caponata, fregola, olives & sage V

CHARGRILLED RUBY RED BEEF BURGER, BACON JAM 12.50Wookey Hole Cheddar, mustard mayonnaise & hand cut chips

SIDESAll 3.00

Sprouts, smoked bacon & cream • Honey roasted parsnips Spiced braised cabbage • Hand cut chips • Mash