Pub Lunch

Homemade soup of the day

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

Maple glazed Staal roast salmon Heritage beetroots, horseradish crème fraiche, sea purslane and sourdough crackers

Duck liver parfait with sour cherry , chicory jam, celery, almond, and toasted brioche

Beetroot carpaccio with toasted walnuts whipped ricotta, pickled shallots, beetroot ketchup, watercress and maple dressing.

Yorkshire asparagus with crispy hen’s egg, Raywell wild garlic mayonnaise with blue meat radish.

Monk cheek scampi with Tandoori sauce, confit peppers, mint yoghurt, preserved lemon and coriander.

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.

Laverack’s aged ribeye steak with bearnaise sauce, roast garlic tomato, chips, house pickles and watercress salad.

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

Crisped belly pork sweet potato and maple pureè, sour cabbage, gherkin, pork quaver and bourbon jus.

Pan-fried halibut Parisian potatoes, confit cipollotti onion, sea vegetables, bone & taragon veloute and meuniere sauce.

Roast chicken supreme Micro king oyster, asparagus, smoked potato, chicken nugget, mushroom and chicken sauce.

Rump of lamb Jerusalem artichoke, baby leek, mint, broad beans and lamb jus.

Cumin roast Heritage carrot whipped feta, dukkha and mint salsa verde with curried squash purèe, onion bhaji and Bombay pink fir.

Wild mushroom suet pudding salt baked celeriac, chestnut mushroom ketchup, hasselback potatoes and glazed squash.

Laverack’s aged sirloin steak with green peppercorn sauce, ox tongue fritter, chips, house pickles and watercress salad.