Wednesday - Saturday 12 - 2pm
East Yorkshires favourite restaurant menu. Honest modern cooking influenced by delicious & local Yorkshire produce.
Most meals can be modified to meet allergy or dietary requirements, feel free to ask.
VALENTINES DAY EVENING £150 PER COUPLE, PLEASE CLICK ON MENUS AND SCROLL DOWN......
Wednesday - Saturday 12 - 2pm
East Yorkshires favourite restaurant menu. Honest modern cooking influenced by delicious & local Yorkshire produce.
Most meals can be modified to meet allergy or dietary requirements, feel free to ask.
Homemade soup of the day
Sage award winning Yorkshire pudding with braised ox cheek, red onion marmalade, crispy sage, Henderson’s and beef jus.
Breast of wood pigeon with black pudding bon bons, apple and celeriac puree, chicory, marmite dressing, remoulade and celeriac crisps.
Sykes House Farm ham hock, pig cheek and dill pickle terrine with pea and ham puree, shoots, frickle and piccalilli onions.
Beetroot carpaccio with toasted walnuts whipped ricotta, pickled shallots, beetroot ketchup, watercress and maple dressing.
Butternut squash risotto With pickled girolles, toasted pumpkin seeds, shoots and her oil.
Smoked haddock and leek bon bon, roast cauliflower puree, Lincolnshire Poacher’s crumb & leek oil.
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.
Rosemary marinated beef bavette smoked garlic hash, confit onion, cavolo nero, soubise and red wine jus..
Roast cod loin with bombay potato, samphire pakora, lime pickle, masala sauce and coriander.
Creedy Carver duck breast roast apple, sweet potato fondant, parsnip pureè with red cabbage marmalade, pickled walnut ketchup and duck jus.
Roast lamb rump with confit garlic rosti, parsley root puree, kalettes, cured belly, peas and lamb sauce.
Paprika roast cauliflower steak, butterbean pureè, miso cauliflower, chimichurri, toasted almonds and black garlic ketchup.
Honeyed tart tatin with lemon and caper salsa Verde, toasted feta, carrot puree and carrot crisps.
Laverack’s aged sirloin steak with green peppercorn sauce, ox tongue fritter, chips, house pickles and watercress salad.
Bucket of chips
Garlic roast baby potatoes
Beer battered onion rings
Colcannon mash
Braised red cabbage
Buttered greens
We are closeds Monday's, Tuesday's and Wednesday's when there is a Bank Holiday.
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