Menu for March 2026 (Sample)
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Marinated mixed olives 4.50 House roasted nuts 4.50
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Lentil, leek and cumin soup with pistachio and hazelnut dukkha 7 v
Mature cheddar cheese souffle with a salad of cucumber, grapes, walnuts and fennel 9.50 v
Beetroot cured salmon with tonic gel, beetroot and cucumber 10
Locally shot pigeon breast with puy lentils, roast root vegetables and a red wine reduction 9
Mushroom arancini with mushroom and truffle puree and shaved Parmesan 8
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Real ale battered fish of the day, chips, crushed minted peas, tartare sauce 19
Sea bream with cassoulet of butter beans, chorizo, tomato and parsley 24
(All our fish is from sustainable sources and MSC certified)
Fish pie with salmon, cod, haddock and king prawns, seasonal greens and roast carrots 21
Ballotine of braised lamb shoulder, crushed new potatoes, grilled Mediterranean vegetables and mojo verde 23.50
Duck breast, dauphinoise potatoes, braised red cabbage, roast celeriac, carrot puree and a red wine jus 26
Indian curry of aubergine, cauliflower and tomato with basmati rice, raita and coriander 19 vgn
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28-day dry-aged fillet steak (6oz), chips, braised red onion, Portobello mushroom and seasonal greens 28
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 beetroot ketchup, 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)
Tarta de Santiago with vanilla ice cream and roasted plums 9
Steamed rhubarb pudding with vanilla custard 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)