Menu for September 2026 (Sample)
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Marinated mixed olives 4.50 House roasted nuts 4.50
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Mature cheddar cheese souffle with a salad of cucumber, grapes, walnuts and fennel 9.50 v
Pan seared scallops, roast cauliflower, celeriac puree, and chorizo 13
Rare roast beef salad with an Asian slaw and dressing 9
Caramelised onion and fig tart with white onion puree and micro salad 9 v
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Real ale battered fish of the day, chips, crushed minted peas, tartare sauce 19
Sea bass fillet with crushed new potatoes, caponata, black olive tapenade and basil pesto 24
(All our fish is from sustainable sources and MSC certified)
Pork belly, mash potato, sauerkraut, roast fennel, roast celeriac and a pork jus 22.50
Slow-cooked shoulder of lamb, mash potato, honey glazed baby carrots, red wine roasted shallots, charred broccoli, chimichurri and a red wine jus 24
Roast Autumn squash, roast cauliflower, chickpea hummus, pomegranate, basil pesto and pistachio dukkah 19 v
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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 roast tomato and onion chutney, chips and mixed leaves 15 v
Tenderstem broccoli with chilli butter and toasted almonds 6
Honey and cumin roasted heritage carrots 6
Cornish new season potatoes with fresh mint 5.5
Roast beetroot with crème fraiche and pistachio dukkah 6
Bowl of chips 4.5 Green leaf salad 4.5
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Chocolate fondant with salt caramel ice cream, honeycomb and passionfruit coulis 10
(please allow 12 minutes)
Espresso crème brulee with biscotti 8.50
Cherry and almond tart with cherry compote and vanilla ice-cream 8.50
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)