Menu for April 2025
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Marinated mixed olives 4.50 House roasted nuts 4.50
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White onion soup with herb oil 6.50 v
Mature cheddar cheese souffle with a green leaf salad 8.95 v
Grilled Cornish mackerel, celeriac remoulade, horseradish and beetroot puree 10.50
Ham hock terrine with piccalilli and sourdough croute 7.95
Mezze plate with falafels, beetroot hummus, baba ganoush and tzatziki served with flat bread v 9.50
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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)
Braised spiced shoulder of Spring lamb with mash, aubergine, baby onions and toasted peanuts with a Massaman Thai curry sauce 23.95
Chicken supreme with potato rosti, Portobello mushroom, fricassee of spring vegetables and pancetta, with a roast chicken jus 19.95
Roast beetroot and chestnut mushroom casserole with cavolo nero, hazelnut polenta and pine nut pesto 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 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)
Lemon posset with rhubarb compote and almond biscotti 7.95
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)