Pub Lunch

Soup of the day

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

Heritage tomatoes and garden nasturtium with smoked garlic croutons, tomato jam, nasturtium pesto, confit plum tomatoes, frissee and gazpacho dressing.
V VG GFO

Pan roast pigeon breast with Doreen's black pudding bon bons, beetroot & apple relish, gooseberries, watercress, pickled shallots and Henderson’s dressing. GFO

Seared scallops pressed ham hock, sweet potato puree, Tom’s quail egg, sea herbs and shoots.
GF

Crispy panko cod cheeks with dill mayonnaise, chorizo dressing, dill pickle and shoots.

Yorkshire pea and mint panna cotta sesame and rye crispbreads, Fine Fettle, dressed peas, charred baby gem and crispy shallot.
V GFO

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)

Beer battered haddock & chips with minted mushy peas & tartare sauce. GFO

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

Star Inn fish pie with Lincolnshire poachers, spinach and herby mashed potato. GFO

Rosary goat's cheese stuffed courgette flower with tomato and pepper ragout, crushed oregano potatoes, spinach, charred red pepper and roast courgette.
V GF

White onion tart tatin celeriac puree, potato crisps, roast hazelnuts, celery leaf and roast rosemary and garlic baby potatoes.
V VG

Oven roast lamb rump with tomato and lamb ragout stuffed courgette, crumbled goats cheese, French beans, cavolo nero, nasturtium pesto, confit tomatoes and lamb jus.
GF

Baked satay cod, new season potato saag aloo, shallot and cumin bhajis, coriander oil, lime yoghurt and coriander cress.
GF

Braised belly pork with sage and onion sausage roll, caramelised apple sauce, braised onion, creamed potato, crispy sage, cider braised savoy and pork jus.