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.
Poached pear, fig and beetroot salad,
with savoury maple granola, lamb's lettuce, beetroot ketchup and smoked rapeseed dressing. (DF)
V VG GFO
Braised pig cheek, roast pumpkin and sprout salad with black pudding fritter and mulled apple sauce.
Award winning Yorkshire pudding with braised oxtail, caramelised onion, crispy sage and red wine jus.
Yorkshire Fine Fettle,
roast squash and dukkah with Ellerker watercress, spiced squash puree and basil.
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 sausages with colcannon crispy bacon, pig twig & shallot gravy.
Roast butternut squash tart,
pickled walnuts with roast baby potatoes, dried parkin, steamed winter greens and crispy sage.
Braised lamb shank
piccolo parsnips, creamed potato and roast shallots with rosemary 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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