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

For many chefs, the first sightings of British asparagus in their kitchens is worth celebrating, and Chef is allowing this hero ingredient to shine with a Hollandaise dressing to commence The Falcon’s April supper club.

Local Asparagus Hollandaise

Cured Var Salmon, Fennel & Lemon Salad

Stuffed Saddle of Lamb, Boulangère Potatoes, Rosemary Sauce

Goats Curd, Water Biscuits

Gooseberry & Elderflower Fool, Vanilla Short Bread

£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

The Restaurant
Monday-Saturday lunch: 12pm-3pm
Wednesday-Saturday dinner: 5pm-9pm
Saturday brunch: 11am-3pm
Sunday lunch: 12pm-3pm

The Deli
Monday -Wednesday 9-5pm
Thursday - Saturday 9-8pm
Sunday 9-5pm

Parking available 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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