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.
Please note that when there is a Bank Holiday, we are closed Monday, Tuesday and Wednesday.
Curried parsnip soup with lime crème fraiche, bhaji scraps and coriander oil.
Award winning Yorkshire pudding braised oxtail, caramelised red onion, crispy sage and red wine jus.
Pecks of Beverley smoked haddock cake with lightly curried onion puree, shredded gem, coronation mayo, sea herbs and soft boiled hen’s egg.
Whipped Yorkshire blue cheese, candied walnuts, poached pear, sticky honey parsnip and baby chicory and parsnip crisps
Breast of wood pigeon with hendos dressed beets, compressed apple, celeriac puree, black pudding bon bon and crispy cabbage.
Mackerel tartare with sourdough crisp, smoked mackerel pate, sea herbs, preserved lemon jam and dill oil.
Beetroot carpaccio with marinated roast beets, pickled walnuts, chicory jam and leaf, candied walnuts, beetroot ketchup and walnut dressing.
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.
Marinated beef bavette with mushroom and black garlic puree, ale pickled onion, hasselback potato, shredded horse radish sprouts and red wine jus .
Roast cod loin with cauliflower puree, brown shrimp tartare butter sauce, samphire, confit potato and cauliflower florets.
Roast lamb rump with butternut squash pureè, mini shepherd’s pie, roast squash and seeds, black cabbage, pickled walnut ketchup and lamb jus.
Pork tenderloin with baby carrots, braised belly pasty, hispi cabbage, pig quaver, caramelised apple, carrot puree and cider jus.
Wild mushroom and Jerusalem artichoke barley risotto with artichoke crisps, kale, pickled turnip and tarragon salsa verde.
Celeriac tart tatin with apple and celeriac puree, roast baby potatoes, steamed greens, apple and pickled mustard seed dressing and celeriac crisps.
Laverack's 10oz ribeye steak with roast garlic tomato, hand cut chips, bearnaise sauce and a pickle and watercress salad.
Bucket of chips
Dressed mixed salad bowl
Beer battered onion rings
Braised red cabbage
Roast sprouts and squash
We are closeds Monday's, Tuesday's and Wednesday's when there is a Bank Holiday.×
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