Pub Lunch

Soup of the day

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

Yorkshire pea brulee, charred grellots, pickled giroles, crispy Tom's quail egg, shoots, garden mint oil with borage and shallot rings.
V GFO

Peck's of Beverley smoked haddock risotto and a soft poached hen's egg.
GF

Pan roast wood pigeon, garden herb salsa verde, Lishman's black pudding bon bona, chicory with armite glazed onionsand apple.

Pressed York ham terrine sourdough criss, piccalilli vegetables, frizzee and pickled quail egg. 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)

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

Cumberland sausage and champ potatoes, crispy bacon, pig twig and shallot gravy.

Fountains Gold and Yorkshire pea mac & cheese, cheese straw and cheesy crisp.
V

Lowna Dairy goat's cheese tartlet with Stockbridge tomatoes, tomato and celery chutney, pickled walnuts, panise fries, watercress and pickled shallot salad.
V

Pan fried Barnsley chop with creamed potato, creamed potato, baby carrots, Tomlinson's kale, peas and minted lamb jus.
GF

Waterford Farm 12oz 60 day salt aged rump steak with roast garlic tomato, Ellerker watercress, thick cut chips and béarnaise sauce.
GF

Star Inn fish pie with spinach, Lincolnshire Poacher’s cheese, herby potato and pickled fennel salad. GFO