STARTERS

Lincolnshire Cauliflower Soup, Truffle Oil £6.50
Dill Cured Var Salmon, Herb Creme Fraiche, Melba Toast £9
Priors Hall Pork & Pistachio Terrine, Apple & Green Tomato Chutney £8.50
Suffolk Mussels, White Wine & Cream Sauce / With Chips as a Main £9/£16 

MAINS

Roast Celeriac, Perl Las Blue & Walnuts, Winter Greens, Grain Mustard Dressing £14
Grilled West Mersea Lemon Sole, New Potatoes, Caper & Herb Butter £19
5 Hour Braised Beef & Mushroom Pie, Creamed Potato £16
Confit Gressingham Duck, Pork Sausage, Braised Flageolet Beans £18

FOR TWO TO SHARE
750g Grilled Rib of Beef, Triple Cooked Chips, Green Salad, Peppercorn Sauce £60

Join us for Steak Night and Fish Friday!
Every Thursday we shall have a steak dish on special and each Friday Chef will be serving up a special fish main course.

Sample menu subject to change

DESSERTS

Warm Chocolate Fondant, Caramel Sauce, Chantilly Cream £7.50
Sticky Toffee Pudding, Clotted Cream £7.50
Braeburn Apple Crumble, Vanilla Ice Cream £7
Honey & Cardamom Set Cream, Rhubarb Compote £7
Homemade Chocolate Truffles £3
Cheese Plate, Chutney & Oatcakes £9

Sample menu subject to change

SATURDAY BRUNCH

Croque Monsieur £7.50
Croque Madame £8.00
Portobello Mushrooms on Toast, Worcestershire Sauce £8.00
Baked Eggs, Tomato & Spinach, Toasted Breadcrumb Crust £8.50
Eggs Benedict, Royale or Florentine £8.50
Severn & Wye Smoked Salmon, Scrambled Eggs, Dill Butter £9.00
French Toast, Raspberry Compote, Vanilla Yoghurt £7.00
Grilled Arbroath Kipper, Herb Butter £9.50
Confit Duck & Black Pudding Hash, Fried Duck Egg, HP Sauce £10.50
Lincolnshire Cauliflower Soup, Herb Crème Fraiche £6.50
Hereford Minute Steak & Chips, Bearnaise Sauce £16.00

Sample menu subject to change

STARTERS

Lincolnshire Cauliflower Soup, Truffle Oil £6.50
Dill Cured Var Salmon, Herb Crème Fraîche, Melba Toast £9
Priors Hall Pork & Pistachio Terrine, Apple & Green Tomato Chutney £8.50
Suffolk Mussels, White Wine & Cream Sauce £9

MAINS

Roast Celeriac, Perl Las Blue & Walnuts, Winter Greens, Grain Mustard Dressing £14
Cider Battered Cod, Pease Pudding, Triple Cooked Chips, Tartare Sauce £17
Grilled Chalk Valley Trout, New Potatoes, Caper & Herb Butter £18
Suffolk Chicken & Mushroom Pie £16
Thyme Roasted Suffolk Chicken, Bread Sauce £17
Roast Priors Hall Pork Belly, Bramley Apple Sauce £17
Roast Hereford Rump of Beef, Yorkshire Pudding, Horseradish Sauce £18

(All roasts & pie served with Yorkshire pudding, roast potatoes, bashed neeps, winter
greens, cauliflower cheese, bone marrow gravy)

DESSERTS

Warm Chocolate Fondant, Caramel Sauce, Chantilly Cream £7.50
Sticky Toffee Pudding, Clotted Cream £7.50
Braeburn Apple Crumble, Vanilla Ice Cream £7
Honey & Cardamom Set Cream, Rhubarb Compote £7
Sharer Apple Tart Tatin (for two), Vanilla Ice Cream £12
Homemade Chocolate Truffles £3
Cheese Plate, Chutney & Oatcakes £9

Sample menu subject to change

THE FALCON’S PIE MENU

West Mersea Fish Pie
or
Suffolk Chicken, Ham & Leek
or
Five Hour Braised Shin of Beef & Mushroom

All served with seasonal vegetables and creamed potato

Select three starters and two desserts plus cheese from our seasonal a la carte menu

£35 per person

PRIVATE FEASTING MENU

Roasted Beetroot, Perl Las Blue & Hazelnut Salad
Cured Var Salmon, Herb Crème Fraiche, Melba Toast
Priors Hall Pork Terrine, Seasonal Chutney

Roast Suffolk White Chicken, Wild Mushroom Fricassee, Roasted New Potatoes, Confit Garlic
or
Roast Rib of Hereford Beef, Beef Dripping Chips, Baby Gem Salad, Mustard Butter

Honey & Cardamom Set Cream, Poached Rhubarb, Shortbread
Sticky Date Pudding, Salted Caramel Sauce, Clotted Cream
British Cheese & Chutney, Oatcakes 

£35 per person with chicken main course
£45 per person with beef main course

Sample menus all subject to change

In addition to our feasting menus and pie menu, we can also offer your party a reduced a la carte menu for £40 per person.

For more information or to book your next private dining experience, please contact us at enquiries@falconrestaurant.co.uk

The first day of spring has officially sprung, and chef is welcoming the arrival of the new season’s ingredients with a new five course tasting menu. From St George mushrooms and tangy wild garlic to spring lamb and mint sauce we are celebrating the longer warming days at The Falcon’s March supper club.

St George Mushrooms, Fried Duck Egg, Wild Garlic Veloute

Baked Scallops, Shellfish Bisque

Best End of New Season Lamb, Crispy Shoulder, Jersey Royals & Broad Beans, Mint Sauce

A Couple of Lovely Cheeses

Hot Chocolate Fondant, Toffee Sauce, Vanilla Cream

£45 per person for five courses

To book your table and time, please get in touch with Natasha at enquiries@falconrestaurant.co.uk

OPENING HOURS

Wednesday: 6pm-9:45pm
Thursday-Friday: 12pm-2:30pm, 6pm-10pm
Saturday: 12pm-3pm, 6pm-10pm
Sunday: 12pm-3pm

Free parking behind The Falcon in the Bowling Green Lane car park. 

 

CONTACT

The Falcon, 69 High Street, Buntingford, SG9 9AE
Call: 01763 890028

Book your table

Email: enquiries@falconrestaurant.co.uk

 @thefalconrestaurant
 thefalconrestaurant

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