Wednesday - Saturday 12 - 2pm
East Yorkshires favourite restaurant menu. Honest modern cooking influenced by delicious & local Yorkshire produce.
Most meals can be modified to meet allergy or dietary requirements, feel free to ask.
We will be closed Wednesday 3rd April due to the Bank Holiday.
Wednesday - Saturday 12 - 2pm
East Yorkshires favourite restaurant menu. Honest modern cooking influenced by delicious & local Yorkshire produce.
Most meals can be modified to meet allergy or dietary requirements, feel free to ask.
Homemade soup of the day
Award winning Yorkshire pudding red onion marmalade, crispy sage and red wine jus.
Seared scallops with braised ham hock and tarragon fritter, seaweed mayonnaise, sautéed samphire and smoked eel and caper dressing.
Sticky ox cheek with braised onion, chestnut mushroom puree, pickled girolles, marrowbone crumb and Henderson’s relish sauce.
Smoked potato hash with confit leek, brown butter hollandaise, Lincolnshire Poacher’s crisps, wholegrain mustard and leek oil.
Kefir cured stone bass with pickled mooli, lime and chili salsa, charred cucumber, sea herbs and wasabi mayonnaise.
Celeriac and apple tartare tart with roast hazelnuts, burnt apple ketchup, celeriac puree and crisps, parsley cress and oil.
British beef steak & Wold Top ale pie with hand cut chips, braised red cabbage, steamed greens and ale gravy. (Cooked to order, please allow 30 minutes cooking time if not ordering starters)
Beer battered haddock with hand cut chips, minted mushy peas & tartare sauce.
Laverack's of Holme 10oz sirloin steak, with crispy ox tongue fritter, hand cut chips, peppercorn sauce and a pickle and watercress salad.
Star Inn fish pie with Lincolnshire Poacher’s cheese, herby mash and seasonal steamed greens.
Oven roast duck breast with parsley root puree, sticky spiced clementine’s, variegated kale, sweet potato fondant, parsley root crisp and burnt orange jus.
Teriyaki belly pork ramen with sesame dressed pak choi, star anise and carrot puree, sweet and sour onions, 5 spice quaver, potato noodle and pork broth.
Roast lamb rump with broccoli puree, lamb belly fritter, caper ketchup, lamb fat pomme Anna, sprouting broccoli and pickled stalk with lamb jus.
Hodgson’s halibut with caramelised fennel, celeriac puree, monk’s beard, crème fraiche sauce, tarragon oil, fennel crisp.
Beetroot and roscoff onion wellington with cavolo nero, beetroot ketchup, roast baby potatoes, beetroot crisps and relish.
Satay cauliflower with cauli greens dahl, tahini lime yoghurt, puffed rice, onion crisps, samphire, candied salted peanuts and coriander.
Laverack's 10oz ribeye steak with roast garlic tomato, hand cut chips, bearnaise sauce and a pickle and watercress salad.
Bucket of chips
Garlic roast baby potatoes
Beer battered onion rings
Colcannon mash
Braised red cabbage
Buttered greens
We are closeds Monday's, Tuesday's and Wednesday's when there is a Bank Holiday.
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