Pub Lunch

Home made soup of the day
GF

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

Dressed asparagus with pea custard bric pastry tartlet, lovage mayonaise, fresh peas, Yorkshire fine fettle and nasturtium.
V

Breast of wood pigeon with confit salsify, beetroot and smoked garlic puree, pickled shimiji mushrooms, truffled brioche, mushroom ketchup, watercress and pickled walnut dressing.

Roast chicken terrine with coronation mayonnaise, black onion crispbreads, curried Tom’s quail egg, carrot bhaji, onion crisps, toasted almonds and frissee.
GF

Heritage tomatoes, with fresh milk curds, confit cherry tomatoes, oregano and pumpkin seed pesto, sundried tomato jam and black garlic dressing.
V VG GF

Mackerel tartare with mooli, Staal’s smoked mackerel nuggets, compressed cucumber, cucumber and wasbabi gel, sea herbs, garden fennel and dill oil.
GF

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 with charred gem salsa verde, tomato and fennel jam and pickled fennel.

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

Crisped belly pork with braised fennel, ham hock and apple croquette, lardo, savoy cabbage, celeriac and apple puree, crackling, quince and cider jus.

Marinated lamb rump, with charred baby gem, pea and tarragon puree, smoked potato gnocchi, wild garlic, anchovy, crispy lamb bacon and lamb jus.
GF GFO

Matheson’s roast duck breast with oregano hash brown, parsley root puree, raddichio leaf, confit parsley root, macerated rhubarb and duck jus.
GF

Monkfish with red pepper pipperade crispy monk cheek, smoked garlic aioli, roast courgette and puree, chorizo crisp and salty fingers.

Leek, mustard and Pitchfork cheddar cake, with Tom's fried hen's egg, red onion jam braised leeks, squash puree and cheddar crisps.
V

Black garlic rosti with roast roscoff onion, tenderstem broccoli, king oyster mushroom, broccoli puree and onion powder.
V VG GF

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