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.
Peck's of Beverley smoked haddock bon bons with Yorkshire pea veloute and minted yoghurt
Pressed York ham terrine with farmhouse chutney, grain mustard dressing and sourdough toasts.
Award winning Yorkshire pudding with braised Yorkshire Wagyu oxtail, caramelized red onion, crispy sage and red wine jus.
Pan roast pigeon with Yorkshire parkin , pear and cranberry chutney, parsley root and Ellerker watercress.
Lowna Dairy goat's cheese pannacotta,
mulled maple dressing, fig, toasted hazelnuts, white onion jam and sourdough toasts.
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 bubble & squeek with confit onion, bacon crisp and ale gravy.
Wild mushroom risotto
pickled mushrooms, poached hen's egg, parmesan crisp and truffle oil.
Braised lamb shank with roast root veg, creamed potato, rosemary dumplings and lamb jus.
Star Inn fish pie with spinach, Lincolnshire Poacher’s, herby potato and garden salad.
Butternut squash strudel
with buttered greens, squash puree, mushroom duxelle and crispy sage.
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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