Menu for June 2026 (Sample)
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Marinated mixed olives 4.50 House roasted nuts 4.50
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Asparagus, broccoli and leek soup 7 v
Mature cheddar cheese souffle with a salad of cucumber, grapes, walnuts and fennel 9.50 v
Smoked mackerel pate, pickled red cabbage, cucumber and sourdough croute 9
Smoked ham hock and chicken tenderloin terrine with apple and cider chutney and toasted brioche 8.5
Char grilled Wye Valley asparagus with crispy poached egg and rocket pesto 10 v
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Real ale battered fish of the day, chips, crushed minted peas, tartare sauce 19
Roasted pollock fillet, mussels, leeks, Jersey royals and broad beans in a white wine velouté 25
(All our fish is from sustainable sources and MSC certified)
Slow cooked beef brisket marinated in a BBQ sauce, mash, sauerkraut, braised red onion and grilled courgette 24
Pork tenderloin, potato rosti, braised leeks, spring greens, roast fennel and a pork jus 23
Risotto of broad beans, asparagus, peas, garlic greens, artichokes and parmesan 19 (v without Parmesan)
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28-day aged sirloin steak (8-9oz), chips, portobello mushroom and mixed leaves 28
(all steaks include a choice of red wine jus or peppercorn sauce)
The Falcon burger with cheddar cheese, red onion marmalade, chips and mixed leaves 18
Marinated chicken burger with chipotle mayo, coleslaw, chips and mixed leaves 16
Roast vegetable and black bean burger with roast tomato and onion chutney, chips and mixed leaves 15 v
Bowl of chips 4.50 Green leaf salad 4.50
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Chocolate fondant with salt caramel ice cream, honeycomb and passionfruit coulis 10
(please allow 12 minutes)
Sticky ginger toffee pudding with butterscotch sauce and stem ginger ice cream 8.50
Cherry crème Catalana with shortbread 9
Selection of local British cheeses with quince jelly (Black Bomber cheddar, Kidderton Ash goat’s cheese, Goosnargh Double Gloucestershire, Lancashire brie or Blue Stilton) 2.50 per portion
Selection of ice creams and sorbets 3 (per scoop)