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 salmon with beetroot ketchup, garden apple and radish.
Roast butternut squash risotto
with Harrogate Blue bon bons, crispy kale and spiced pumpkin seeds.
Wold Top cod cheek scampi with Yorkshire pea veloute, tartare sauce and Living Salad watercress.
Award winning Yorkshire pudding with braised Yorkshire Wagyu oxtail, caramelized red onion, crispy sage and red wine jus.
Farmhouse chicken galentine with curried mayonnaise, mango, cucumber raita, mini bhajis and toasted black onion seeds.
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 braised onion, bacon crisp & ale gravy.
Wild mushroom risotto
pickled mushrooms, poached hen's egg, parmesan crisp and truffle oil.
Braised lamb shank cocotte with creamed potato, chantenay carrots, minted peas, smoked garlic dumplings and lanb 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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