Menu for March 2025
~
Marinated mixed olives 4.50 House roasted nuts 4.50
~
Spiced parsnip soup with parsnip crisps 6.50 v
Mature cheddar cheese souffle with a green leaf salad 8.95 v
Pan seared scallops with celeriac puree, roast cauliflower and pancetta crisp 12.50
Pork and Duck terrine with sourdough croute and quince jelly 8.95
Salad of burrata, winter leaves, orange, smoked almonds and a citrus dressing 8.50 v
~
Real ale battered fish of the day, chips, crushed minted peas, tartare sauce 17.50
Wild hake fillet and crushed new potatoes with a seafood sauce of mussels, clams, capers, pine nuts and parsley 23.95
(All our fish is from sustainable sources and MSC certified)
Braised beef brisket with barbecue sauce, mash, grilled aubergine, sauerkraut, onion puree and crispy kale 22.95
Confit duck leg, mash, red wine braised cabbage, roast carrots, apple and blackberry compote, red wine jus 19.50
Braised shoulder of lamb pie with mash and seasonal vegetables 18.95
Roast beetroot and chestnut mushroom casserole with cavolo nero, hazelnut polenta and pine nut pesto 17.95 v
~
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 4.50 Green leaf salad 4.50
~
Chocolate fondant with salt caramel ice cream, honeycomb and raspberry coulis 8.95
(please allow 12 minutes)
Sticky toffee pudding with toffee sauce and vanilla ice-cream 8.50
Peanut parfait with caramelised banana, peanut brittle and toffee popcorn 8.95
Selection of local British cheeses with apple chutney 9.50
Selection of ice creams and sorbets 2.50 (per scoop)