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
Monday and Tuesday Closed
Wednesday 5pm-close
Thursday and Friday 11am-3pm and 6pm-close
Saturday 10am-3pm and 5pm-close
Sunday 11am-4pm
Parking available behind The Falcon in the Bowling Green Lane car park.
CONTACT
The Falcon, 69 High Street, Buntingford, SG9 9AE
Call: 01763 890028
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Photography by John Carey and Key & Quill