Menu for January 2025
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Marinated mixed olives 4.50 House roasted nuts 4.50
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Celeriac and apple soup 6.50 v
Mature cheddar cheese souffle with a green leaf salad 8.95 v
Smoked salmon with pickled cucumber and horseradish cream 9.50
Rare roast beef salad with Jerusalem artichoke puree, baby onions, chicory and shaved aged parmesan 9.50
Poached pear, Stilton, winter leaf and toasted walnut salad 8.50 v
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Real ale battered fish of the day, chips, crushed minted peas, tartare sauce 17.50
Sea bass fillet with a crayfish, dill and preserved lemon risotto and braised fennel 23.95
(All our fish is from sustainable sources and MSC certified)
Slow cooked pork belly with mash, mulled wine braised red cabbage, roast Chantenay carrots, fennel and pork jus 21.95
Red wine braised beef cheek, mash, caramelised red onion, carrot puree, Portobello mushroom and a cabernet jus 23.95
Moroccan spiced lamb pie with mash and seasonal vegetables 18.95
Roast cauliflower, cauliflower couscous, celeriac puree, black olive tapenade and toasted hazelnuts 17.95 v
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28-day dry-aged rib-eye steak (8oz), chips, Portobello mushroom and salad 28.50
28-day dry-aged rump steak (8oz), chips, slow roasted tomato and salad 24.95
(all steaks include a choice of roast garlic and tarragon butter, red wine jus or peppercorn sauce)
The Falcon burger with cheddar cheese, red onion marmalade, chips and mixed leaves 16.50
Marinated chicken burger with chipotle mayo, coleslaw, chips and mixed leaves 15.50
Roast vegetable and black bean burger with beetroot ketchup, chips and mixed leaves 14.50 v
Bowl of chips 3.95 Green leaf salad 4.50
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Chocolate fondant with salt caramel ice cream, honeycomb and raspberry coulis 8.95
(please allow 12 minutes)
Treacle tart, vanilla ice cream and apple compote 8.50
Winter spiced rice pudding with marinated dried fruits and toasted almonds 8.50
Selection of local British cheeses with apple chutney 9.50
Selection of ice creams and sorbets 2.50 (per scoop)