Menu for June 2025
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Marinated mixed olives 4.50 House roasted nuts 4.50
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Roast tomato soup with basil pesto 6.50 v
Mature cheddar cheese souffle with a green leaf salad 8.95 v
Beetroot and gin cured salmon with tonic gel and pickled cucumber 9.95
Rare roast beef salad with grilled artichokes, asparagus and pea puree 8.95
Wye Valley asparagus with poached egg and hollandaise sauce 8.95 v
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Real ale battered fish of the day, chips, crushed minted peas, tartare sauce 17.50
Fish pie with salmon, haddock and king prawns served with roast carrots and seasonal greens 19.50
Whole Cornish sole with crispy new potatoes, samphire and a herb and garlic butter 23.95
(All our fish is from sustainable sources and MSC certified)
Pork tenderloin with grilled Mediterranean vegetables, asparagus, polenta, black olive crumb and a pork jus 20.95
Gressingham duck breast with fondant potato, sauerkraut, grilled leeks, caramelised apple puree and a red wine jus 24.50
Risotto prima vera with shaved Parmesan 17.95 (v without Parmesan) 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 4.50 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)
Elderflower creme brulee with apricot compote and shortbread 7.95
Rhubarb and almond Bakewell tart with vanilla ice cream 7.95
Selection of local British cheeses with apple chutney 9.50
Selection of ice creams and sorbets 2.50 (per scoop)