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.

Ham hock terrine with piccalilli. Yorkshire Blue, frizzee, croutons and tom's quail egg. GFO

Staal's smoked salmon, dill pickled cucumber, radish, lemon mayonnaise, caper berries and watercress.
GF

Pigeon breast, with beetroot carpaccio, candied walnuts, beetroot puree, frizzee and black pudding fritter.

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

Shallot tart tatin with Rosary goat's cheese, steamed greens, sweet potato puree and fine beans.
V GFO

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

Oven roast duck breast gooseberries, sweet potato, cavolo nero, pickled red cabbage and duck jus.
GF

Pan roast hake with Heritage tomatoes, samphire, paprika, aioli, potato terrine and horizo. GFO