Pub Lunch

Soup of the day

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

Smoked haddock and wholegrain mustard risotto with a soft poached egg and parmesan crisp.

Staal's smoked duck with pear, brie fritters, onion jam,walnut dressing and celery leaf. GFO

Seared scallops with pressed ham hock, sweet potato puree, Tom's quail egg, samphire, tempura gherkins and shoots.
GF

Yorkshire Blue rarebit with crispy Mathison's duck egg, Henderson's relish, pickled onions, celeriac puree, watercress, celeriac crisps and salted toats.
V

Cured and braised pig cheeks with smoked bacon jam, sage and onion scone, poached quince, apple puree, crispy onions and frizzee.

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

Warrendale Wagyu 10oz sirloin steak, hand cut chips, watercress and pickled shallot salad and peppercorn sauc.
GF GFO

Star Inn fish pie with spinach, cheesy potato and fennel garden salad. GFO

Lincolnshire Poacher's and leek cake, with butternut squash, greens, sprouting broccoli, fried egg and crispy leeks.
V GFO

Roast pumpkin and buckwheat arancini with heritage carrot, pumpkin seed and sage pesto, dried parkin, kale, sauteed chanterelles, sage crisps and carrot puree.
V

Mathison's duck breast, confit leg, braised onion, butternut squash, tender stem broccoli with honey seeds and port jus.
GF

Pan roast hake with coconut and curried squash, bombay potato terrine, shallot bhajis,coriander cress, lime yoghurt and toasted coconut.
GF

Braised and rolled belly pork with Doreen's black pudding bon bon, shredded sprouts, piccolo parsnips, creamed potato, thyme and parsnip puree, crackling and cider jus.