Pub Lunch

Home made soup of the day
GF

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

Yorkshire Blue, pear and chicory tartlet pickled shallots, candied walnuts and celery seed mayonnaise.
V GFO

Pan roast pigeon breast mulled beetroot puree, chicory jam, dressed apple, pickled golden beets, pigeon pastrami, watercress and mulled dressing.
GF

Seared scallops with pig cheek hash, butternut squash puree, piggy quavers, black pudding bon bon, dulse butter and herb oil.

Carrot and cumin samosa with heritage carrots, parsnip bhaji scraps, spiced carrot puree, lemon yoghurt, hazelnut dukha and coriander.

Seared mackerel with celeriac and apple remoulade, Staal’s smoked mackerel and horseradish pate, wasabi peanut crumb, pickled cucumber and wasabi mayonnaise. GFO

British beef steak & Wold Top 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 & chips with minted mushy peas & tartare sauce. GFO

Peck’s smoked haddock cakes cauliflower puree, curried florets, parsley oil and coriander cress.

Laverack's of Holme 10oz sirloin steak, with hand cut chips, watercress and pickle salad, ox tongue fritter and peppercorn sauce.

Braised and rolled belly pork with cabbage and bacon, sage and onion bon bon, squash puree, pig twigs, apple sauce and cider jus. GFO

Braised lamb shoulder with roast sweet potato, harissa and white bean cassoulet, sauteed white cabbage, fennel jam and lamb jus.
GF

Matheson’s roast duck breast with rosemary and black garlic rosti, parsnip and honey puree, silverskin onions, blackberries, giroles and mulled jus.
GF

Pan roast halibut Jerusalem artichoke puree, plaice goujon, tarragon and dijon mayonnaise, roast artichoke and crisps and confit leek. GFO

Roast miso glazed cauliflower, sauteed wild mushrooms, smoked hasselback potatoes, mushroom ketchup, sprouts, dressed chestnuts and crispy greens. GFO

Roast butternut squash with piccalo parsnips, pearl barley and thyme risotto, crispy kale and panko poached egg.

Laverack's 10oz ribeye steak with hand cut chips, watercress and pickle salad, roast tomato and bearnaise sauce.