A reet gud ba’ menu, traditional pub grub with our twist.
Served Tuesday - Saturday 6-9.30pm, Sunday 6-8pm
In the bar only.
Most meals can be modified to meet allergy or dietary requirements, feel free to ask.
Homemade soup of the day.
Peck's of Beverley smoked haddock risotto
and a soft poached hen's egg.
Pressed York ham terrine with farmhouse chutney, grain mustard dressing and sourdough toasts. GFO
Award winning Yorkshire pudding with braised oxtail, caramelized onion, crispy sage and red wine jus.
Dill cured salmon and Mason's gin pickled cucumber, samphire, dill mayonnaise, tonic jelly, endive, sourdough crisps and capers. GFO
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. GFO
Cumberland sausage and champ potato, crispy bacon, pig twig & shallot gravy.
Caramelised red onion tart tatin with roast courgette,
Yorkshire pea and buckwheat stuffed tempura courgette flower, steamed baby potatoes, garden herb emulsion and shoots.
V VG GFO
Pan fried Barnsley chop with creamed potato, baby carrots, Tomlinson's kale, peas and minted lamb jus.
Star Inn fish pie
with spinach, Lincolnshire Poacher’s, herby potato and pickled fennel salad.
12oz rump steak
with roast garlic tomato, Ellerker watercress, thick cut chips 12oz rump steak and béarnaise sauce.
14oz tomahawk steak,
with dauphinoise potato, Ellerker watercress and green peppercorn sauce
Bucket of chips
Dressed mixed salad bowl
Beer battered onion rings
Braised red cabbage
Steamed mixed greens
Closed on the Tuesday after bank holidays.×
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