Pub Lunch

Soup of the day

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

Smoked haddock and wholegrain mustard risotto with a soft poached egg and parmesan crisp.

Chicken thigh terrine with carrot and coriander bhajis, cumin crispbreads, curry mayonnaise, quail egg and frizzee.
GF GFO

Staal's smoked mackerel with beetroot, horseradish cream cheese, watercress, pan fried mackerel and capers.

Heritage tomato salad with basil straw, pumpkin seed pesto, Yorkshire Fine Fettle, nasturtiums and herb oil.
V

Pigeon breast, garden herb barley, black pudding, pickled walnut, apple sauce and pickled carrot.

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. GFO

Warrendale Wagyu 10oz sirloin steak, hand cut chips, watercress and pickled shallot salad and peppercorn sauc.
GF GFO

Star Inn fish pie with spinach, cheesy potato and fennel garden salad. GFO

Lincolnshire Poacher's and leek cake, with butternut squash, greens, sprouting broccoli, fried egg and crispy leeks.
V GFO

Garden herb crusted courgettes with tomato ragu, roast new potatoes, sauteed spring onions, confit tomatoes and crispy courgette.
V VG

Mathison's duck breast, confit leg, braised onion, butternut squash, tender stem broccoli with honey seeds and port jus.
GF

Pan roast cod loin with confit spring onions, crushed peas, sauce gribiche, plaice goujon, pea puree and herb oil. GFO

Pork tenderloin with braised belly fritter, baby onions, heritage carrot, french beans, crackling, crispy sage and pork jus. GFO