A LA CARTE MENU
(AVAILABLE LUNCHTIME AND EVENING)
COLD STARTERS
Homemade
Pate - a smooth duck & port pate
..........................6.95
Avocado Pear filled with prawns
.....................7.95
Fresh Melon and Parma Ham
............................8.95
Smoked Salmon & Crayfish - rolls of smoked salmon & crayfish on a bed
of rocket salad with sweet chilli sauce
..........................8.95
HOT STARTERS
Bacon
& Stilton Mushrooms - flat mushrooms topped with bacon and melted stilton
...................................................................7.95
Homemade Fishcakes - served with a grain mustard sauce
8.95
Beef Chilli Nachos
...............................................6.95
Calamari - on a bed of rocket salad with tartar sauce
.7.95
Grilled Goats Cheese - thick slice cut goats cheese on a bed of salad
with olive oil and balsamic vinegar dressing
..................................7.95
Garlic Bread
.
........................................................3.95
Garlic Bread with cheese
....................................4.95
SALADS
Crab
& Avocado Salad
.......7.95(starter)
.10.95(main)
Chicken Caesar Salad
.............7.95(starter)
10.95(main)
Mozzarella &Sun-dried and Cherry Tomato
6.95(starter)
...9.95(main)
Prawn salad
............................7.95(starter
..10.95(main)
Duck & Orange Salad
.
.....8.95(starter)
11.95(main)
Greek Salad
.............
............6.95(starter)
9.95(main)
VEGETARIAN MAIN COURSES
Sizzling
Spicy Vegetable fajitas
.....................11.95
Mushrooms Stroganoff - on a bed of rice
.........10.95
Vegetable Lasagne - with garlic bread
...............10.95
Grilled Goats Cheese - thick cut slice on a bed of salad with olive oil
and balsamic vinegar dressing
.......................................10.95
Couscous with Roasted Peppers
.......................9.95
MAIN COURSES
- MEAT
Grilled
Sirloin Steak
..........................................15.95
Grilled Fillet Steak
.............................................18.95
Mixed Grill - steak,gammon,lamb`s kidney,chicken,sausage,lamb cutlet
.18.95
Tournedos Rossini - fillet steak served on a crouton,topped with pate
and
mushrooms and coated with port sauce
..
...................21.95
Steak aux Champignon - Sirloin steak served in a creamy white mushrooms
sauce
....................................................................18.95
Chicken Curry
.....................................................11.95
English Lamb Shank - on a bed of mash potatoes and gravy
.....
.14.95
Calves Liver and Bacon - on a bed of mash potatoes and gravy
..........12.95
Sizzling Spicy chicken or Prawn Fajitas
..
13.95
Honey Roasted Half Duckling
........................13.95
Authentic Beef Lasagne - served with garlic bread
.12.95
Beef Stroganoff - served on a bed of rice
...........14.95
Falcon Ribs - served with French fries and salad
..13.95
Escalope of Veal Porto - in a creamy port & mushrooms sauce
..14.95
Lamb Cutlets - grilled and served with mint sauce
.14.95
Wellington Filleto - fillet of beef Wellington
....19.95
Beef medallions - served in a creamy stilton sauce
..
.13.95
MAIN COURSES - FISH
Fish Pie
..................................................................12.95
Salmon Supreme - pan fried with a lemon butter sauce
....13.95
Fillet of Sea bass - grilled and served with a little salsa
13.95
Dover Sole Mornay - filleted and poached with a light cheese sauce
..15.95
Lager battered Cod - with chips and peas
.........10.95
Scampi - with chips and salad
................................9.95
Moules Mariniere - mussels in a creamy white wine sauce
..12.95
Seafood Paella
.....................................................14.95
Grilled King Prawns - served whole with a garlic mayonnaise dip
..
15.95
All main
courses are served with your choice of fresh market vegetables or salad
and selection of potatoes ( new potatoes, sautee potatoes or french
fries )
DESSERTS
A selection
of homemade desserts from the board
5.25
A selection of dairy ice creams from the board
...4.25
A selection of cheese and biscuits
..................6.25
|
Copyright The Falcon 2008 - All Rights Reserved |
|||||||