Pub Lunch

Soup of the day

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

Crispy Arlington egg with Yorkhire Blue cheese rarebit, poached pear, watercress, pickled celery, toasted walnts and smoked rapeseed oil.

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

Braised ox cheek, with horseradish pomme puree, pickled wild mushrooms, celeriac puree and red wine and ox tongue jus.

Charred purple sprouting broccoli, white bean hummous, pickled shallot, pumpkin seed and parsley pesto, lambs lettuce and black sesame crackerbread.
V

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 bubble n squeak, crispy bacon, pork scratchings with Henderson's relish shallots and gravy.

Lincolnshire Poachers and spring onion mac & cheese, cheese crisp and cheese and chive straw.
V

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

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

Garlic and tyme panisses with soft herb aioli, baby glazed carrots, roast onion, Rosary goat's cheese bon bons, black garlic puree and olive bread crisps.
V GFO

Braised belly pork with Lishman's black pudding, creamed potato, carrot puree, spring greens and cyder jus.