Menu for May 2026 (Sample)
~
Marinated mixed olives 4.50 House roasted nuts 4.50
~
Asparagus, broccoli and leek soup 7 v
Mature cheddar cheese souffle with a salad of cucumber, grapes, walnuts and fennel 9.50 v
Smoked mackerel pate, pickled red cabbage, cucumber and sourdough croute 9
Chicken and black pudding terrine with apple and cider chutney and toasted brioche 8.5
Char grilled Wye Valley asparagus with crispy poached egg and rocket pesto 10 v
~
Real ale battered fish of the day, chips, crushed minted peas, tartare sauce 19
Roasted pollock fillet, mussels, leeks, Jersey royals and broad beans in a white wine velouté 25
(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
Red wine braised beef cheek, mash, sauerkraut, braised red onion and grilled courgette 24
Pork tenderloin, fondant potato, braised leeks, wild garlic greens, roast fennel and a pork jus 23
Risotto of broad beans, asparagus, peas, garlic greens, artichokes and parmesan 19 (v without Parmesan)
~
28-day aged rump steak (8-9oz), chips, Portobello mushroom and mixed leaves 26
(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
~
Chocolate fondant with salt caramel ice cream, honeycomb and passionfruit coulis 10
(please allow 12 minutes)
Sticky ginger toffee pudding with butterscotch sauce and rum and raisin ice cream 8.50
Mango and passion fruit delice with a tropical fruit salad 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)