Pub Lunch

Soup of the day

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

Pressed ham hock and wholegrain mustard terrine with celeriac remoulade, cornichons and sour dough toasts. GFO

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

Staal's smoked duck with Pumpkin Patch squash, duck leg fritter, plum ketchup, Ellerker cress and pumpkin seed toast.

Beetroot carpaccio, Fine Fettle, apple and beetroot puree, pickled shallot rings, crispbreads and horseradish mayonnaise.
V GF

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 mash spring greens, crispy bacon and pig twig with Henderson's relish shallots and gravy.

Wild mushroom and Lincolnshire Poachers mac & cheese, cheese crisp and cheese and chive straw.
V

Warrendale Wagyu 10oz sirloin steak, roast garlic tomato and Ellerker watercress with thick cut chips and bearnaise sauce. GFO

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

Leek, wholegrain mustard and Lincolnshire Poacher's cake with salt and vinegar hasselbacks, poached hen's egg, crispy leek, Yorkshire peas and puree.
V

Slow cooked lamb shank, piccalo parsnips, creamed potatoes, greens and minted lamb jus.