Pub Lunch

Homemade soup of the day

Sage award winning Yorkshire pudding with braised ox cheek, red onion marmalade, crispy sage, Henderson’s and beef jus.

Staal’s oak roast salmon patè rye cracker, fennel marmalade, dill mayonnaise, Lilliput capers, watercress and confit lemon.

Pan roast wood pigeon with black pudding, puffed buckwheat, Nashi pear, beer vinegar and watercress..

Maple roast fig and tomato burrata with heritage tomato chutney, chicory, sourdough and pesto.

Cumin and butternut squash samosa with tahini hummus, carrot crisps, mint yoghurt and coriander.

Fresh crab with grapefruit and chilli, guacamole, marinated courgette, parsley and lime mayo with salty fingers and samphire.

British beef steak & 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 and chips with dill tartare sauce, minted mushy peas and lemon.

Syke House Farm ribeye steak with bearnaise sauce, roast garlic tomato, chips, house pickles and watercress salad.

Star Inn fish pie with Lincolnshire Poacher’s cheese, herby mash and greens.

Crisped belly pork sweet potato and maple pureè, sour cabbage, gherkin, pork quaver and bourbon jus.

Pan fried halibut with mussel and tarragon velouté, sea aster, sauté giroles, torched spring onion, leek, Ratte potato and brown butter cauliflower pureè.

Soy glazed duck breast, with miso caramel chicory, red wine salsify, sweetcorn, Japanese barbeque sauce and Szechuan duck jus.

Rump of lamb with turnip puree and kohlrabi, baby leek, mint, broad beans and lamb jus.

Pan roast gnocchi chaat masala, chaat masala and roast baby carrots with puy lentil dahl, coriander, raita and smoked almonds..

Roast Crown Prince pumpkin with sage and chestnut stuffing, Wressle honey marinated goat’s cheese, squash pureè, seeds, lovage oil and pomegranate

Syke House Farm sirloin steak with green peppercorn sauce, ox tongue fritter, chips, house pickles and watercress salad.