Menu for October 2026 (Sample)
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Marinated mixed olives 4.50 House roasted nuts 4.50
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Sweet corn soup with sage and rosemary oil 6 v
Mature cheddar cheese souffle with a salad of cucumber, grapes, walnuts and fennel 9.50 v
Beetroot cured salmon with pickled cucumber, horseradish crème fraiche and roast beetroot 10
Rare roast beef salad with an Asian slaw and dressing 9
Caramelised onion and fig tart with white onion puree and micro salad 9 v
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Real ale battered fish of the day, chips, crushed minted peas, tartare sauce 19
Sea bass fillet with crushed new potatoes, caponata, black olive tapenade and basil pesto 24
(All our fish is from sustainable sources and MSC certified)
Pork belly, mash potato, sauerkraut, roast fennel, roast celeriac and a pork jus 22.50
Slow-cooked brisket in a BBQ marinade, mash potato, red wine roasted onions and roasted peppers with a kohlrabi and celeriac slaw 25
Roast Autumn squash, roast cauliflower, chickpea hummus, pomegranate, basil pesto and pistachio dukkah 19 v
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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
Portobello mushroom burger with tomato and onion chutney, roasted peppers, goat’s cheese and baby spinach, with chips and mixed leaves 15 v
Tenderstem broccoli with chilli butter and toasted almonds 6
Honey and cumin roasted heritage carrots 6
Cornish new season potatoes with fresh mint 5.5
Roast beetroot with crème fraiche and pistachio dukkah 6
Bowl of chips 4.5 Green leaf salad 4.5
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Chocolate fondant with salt caramel ice cream, honeycomb and passionfruit coulis 10
(please allow 12 minutes)
Espresso crème brulee with biscotti 8.50
Clementine, almond and olive oil cake with Greek yoghurt ice-cream 8.50
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)