Pub Lunch

Soup of the day

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

Carrot and cumin samosa heritage carrots, parsnip bhajis, spiced carrot purée, dukha, coriander & lemon yoghurt.
V VG

Chicken and ham hock terrine with brioche toasts, dill pickle jam, liver parfait, pickled shallots and watercress GFO

Seared scallops with chorizo jam, cauliflower purèe, smoked paprika aioli, parsley oil and salty fingers.

Cured sea trout with Staal’s oak smoked trout bon bon, gin pickled cucumber, lemon mayonnaise, fennel, dill oil and capers. .

Baked beetroot and whipped goat’s curd, ketchup, white onion relish, pickled golden beet, apple dressing, frisee and fennel crispbreads.
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

Roast butternut and harlequin squash with Yorkshire cheddar and rosemary beignets, sprouting broccoli, walnuts, red onion marmalade and onion crisps.
V GFO

Mushroom, pearl barley and tarragon arrancini with mushroom ketchup, cavolo nero, roast shallots, sautéed mushroom and tarragon oil.
V VG

Spiced duck breast with red cabbage purèe, macerated plums, Jerusalem artichokes, cavolo nero, creamed potato, pickled red cabbage and duck jus
GF

Pan roast stone bass with celeriac purée, smoked potato hash brown, salsify, samphire, brown shrimp butter, micro parsley and celeriac crisps.

Braised belly pork with black pudding Scotch quail egg, sage potato, roast apple, buttered kale, piccolo parsnip crackling and cider jus.