Pub Lunch

Soup of the day

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

Potted ham hock with apple puree, crackling, frizzee, grain mustard and toasts. GFO

Peck's of Beverley smoked haddock risotto and a soft poached hen's egg.
GF

Whipped Rosary goat's cheese with red onion jam, chicory, honey dressed fig, roasmary sable and onion crisps.
V

Heritage tomato, roast garlic sourdough, charred cucumber, black garlic puree, avocado, caperberries and garden herbs.
V VG

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

Cumberland sausage and mash spring greens, crispy bacon and pig twig with Henderson's relish shallots and gravy.

Wookie Hole and garden chive mac & cheese, cheese crisp and cheese and chive straw.
V

Warrendale Wagyu 10oz sirloin steak, roast garlic tomato and Ellerker watercress with thick cut chips and bearnaise sauce. GFO

Star Inn fish pie with spinach, Lincolnshire Poacher’s cheese, herby potato and pickled fennel salad. GFO

Carrot and coriander falafel, baby carrots, cumin and carrot puree, smoked garlic hummous, seeded crisp breads, dukkah and Staal's smoked oil.
V GFO

Pan fried calves liver with marjaram mash, crispy bacon, garden salsa verde, summer greens and red wine jus.