Pub Lunch

Homemade soup

Sage award winning Yorkshire pudding with braised ox cheek, red onion marmalade, crispy sage, Henderson’s and beef jus.

Staal’s oak roast salmon patè rye cracker, fennel marmalade, dill mayonnaise, Lilliput capers, watercress and confit lemon.

Honey roast ham hock terrine, sour dough toast with ale chutney, parsnip crisps, pickled shallot and frissee.

Potato hash, tomato chutney, onion jam, savoy cabbage, balsamic oil and watercress.

Heritage beetroots, Yorkshire Blue cheese, toasted hazelnuts, pickled candied beets, beetroot ketchup and chicory.

Smoked haddock cake, confit leeks, mustard cream and Tom's poached hen's egg.

British beef steak & 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 and chips with dill tartare sauce, minted mushy peas and lemon.

Syke House Farm ribeye steak with bearnaise sauce, roast garlic tomato, chips and Caesar dressed gem.

Star Inn fish pie with Lincolnshire Poacher’s cheese, herby mash and greens.

Crisped belly pork black pudding potato cake, braised celery, charred shallot, toffee apple pureè, lovage oil, pig twig and cider jus.

Fillet of cod with hassle back potatoes, black olive caramel, wasabi and aubergine pureè, roast sprouts, caper and parsley velouté

Fillet of beef gratin potato rosti, wilted spinach, wild mushroom and parmesan gratin with Maderia jus.

Roasted rump of lamb .violet potato, caramelised onion pureè, olive dressing, cos lettuce, pickled shimes and lamb jus.

Hispi cabbage cake with fresh truffle, miso mushroom purèe, pickled red cabbage, hazelnuts, hassleback potato and Romanesco.

Celeriac schnitzel, butterbean and celery stew with Jerusalem artichokes and gherkin gel.

Syke House Farm sirloin steak with green peppercorn sauce, ox tongue fritter, chips and Caesar dressed gem.