Pub Lunch

Homemade soup

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

Smoked haddock Scotch egg, sweetcorn, salsa verde and dill mayonnaise.

Hot honey roast butternut squash with blood orange gel, squash crisps and puree, feta, pickled radish, sage and pumpkin seed pesto.

Duck liver and bacon terrine with Staal smoked duck salad, rhubarb chutney, fig leaf olive oil toasts and pickles.

Yuzo gin cured salmon, wasabi mayonnaise, red vein sorrel, pickled daikon radish, grapefruit, compressed cucumber and squid ink tuille.

Sweet potato and chickpea samosa with hummus, lemon yoghurt, carrot, coriander and pomegranate.

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 and Caesar dressed gem.

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

Crisped belly pork black pudding potato cake, braised celery, charred shallot, toffee apple pureè, lovage oil, pig twig and cider jus.

Pan-fried halibut with Staal smoked salmon croquette, braised fennel, pea and mint puree, tomato and fennel sauce and sour cream.

Fillet of beef gratin potato rosti, wilted spinach, wild mushroom and parmesan gratin with Maderia jus.

Roasted rump of lamb .violet potato, caramelised onion pureè, olive dressing, cos lettuce, pickled shimes and lamb jus.

Hispi cabbage cake with fresh truffle, miso mushroom purèe, pickled red cabbage, hazelnuts, hassleback potato and Romanesco.

Celeriac schnitzel, butterbean and celery stew with Jerusalem artichokes and gherkin gel.

Syke House Farm sirloin steak with green peppercorn sauce, ox tongue fritter, chips and Caesar dressed gem.