A reet gud ba’ menu, traditional pub grub with our twist.
Served Tuesday - Saturday 6-9.30pm, Sunday 6-8pm
In the bar only.
Homemade soup of the day.
Home gin cured sea trout with lemon creme fraiche, Living Salad leaves and citrus segments.
Heritage tomato salad with Lowna Dairy goat's curd, basil jelly, olive puree, toasted pine nuts and sun dried tomato straw.
Pan fried mackerel garden gooseberries, horseradish gel, monks beard, compressed cucumber and radish.
Award winning Yorkshire pudding with braised Yorkshire Wagyu oxtail, caramelized red onion, crispy sage and red wine jus.
Crispy duck egg with Wye Valley asparagus, bearnaise sauce and shoots.
Braised potted pork with sticky pig twigs, pickled onion, piccalilli and black treacle bread.
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 having a starter)
Black Sheep Beer battered haddock & chips with minted mushy peas & tartare sauce.
Cumberland sausage and grain mustard mash, with Henderson's braised shallots & ale gravy.
Courgette, pea and spring onion risotto with pea and potato pakoras, crispy shallots, shoots and Yorkshire Fine Fettle cheese.
Pan fried beef bavette, with sauteed potatoes, pureed and roast butternut squash, pickled mushrooms and red wine jus.
Star Inn fish pie with spinach, Lincolnshire Poacher’s, herby potato and garden salad.
12oz rump steak with roast garlic tomato, thick cut chips 12oz rump steak and béarnaise sauce.
14oz Dexter tomahawk steak with dauphinoise potato and green peppercorn sauce
Bucket of chips
Dressed mixed salad bowl
Beer battered onion rings
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