Pub Lunch

Soup of the day

Award winning Yorkshire pudding with braised braised oxtail, caramelized red onion, crispy sage and red wine jus.

Home gin cured sea trout with lemon creme fraiche, Living Salad leaves and citrus segments.

Heritage tomato salad with Lowna Dairy goat's curd, basil jelly, olive puree, toasted pine nuts and sun dried tomato straw.

Pan fried mackerel garden gooseberries, horseradish gel, monks beard, compressed cucumber and radish.

Braised potted pork with sticky pig twigs, pickled onion, piccalilli and black treacle bread.

Pan roast quail breast, confit leg, carrot and buckwheat, Tom's quail egg, sherry dressing and crispy marjaram.

British beef steak & Wold Top ale pie with home cut chips, spiced red cabbage & ale gravy. (Cooked to order, please allow 30 minutes cooking time if not ordering starters)

Black Sheep Beer battered haddock & chips with minted mushy peas & tartare sauce.

Cumberland sausage and grain mustard mash, with Henderson braised shallots and ale gravy.

Fountains Gold and porcini mac and cheese with crispy mushrooms, crispy shallot rings and a cheese straw.

Pan fried beef bavette, sauteed potatoes,pureed and roast butternut squash, pickled mushrooms and red wine jus.

Waterford Farm 12oz 60 day salt aged rump steak with roast garlic tomato, thick cut chips and béarnaise sauce.

Star Inn fish pie with spinach, Lincolnshire Poacher’s, herby potato and garden salad.

Courgette, pea and spring onion risotto with pea and potato pakoras, crispy shallots, shoots and Yorkshire Fine Fettle cheese.

Steamed lemon sole with fennel and Pernod clams, crispy scampi, samphire, Jersey Royals and sea herbs.

Staal's oak roast salmon nicoise salad, green beans, quail egg, new potatoes, olives, cherry tomatoes, dijon mustard vinaigrette.

Star Inn ploughman's lunch, local meats and cheese with Star chutney and pickles.