Restaurant

Homemade soup of the day GFO

Award winning Yorkshire pudding, with braised oxtail, caramelised onion, crispy sage and red wine jus.

Cured sea trout with Staal’s oak smoked trout bon bon, gin pickled cucumber, lemon mayonnaise, fennel, dill oil and capers.

Carrot and cumin samosa heritage carrots, parsnip bhajis, spiced carrot purée, dukha, coriander & lemon yoghurt.
V VG

Seared scallops with chorizo jam, cauliflower purèe, smoked paprika aioli, parsley oil and salty fingers.

Chicken and ham hock terrine with brioche toasts, dill pickle jam, liver parfait, pickled shallots and watercress

Baked beetroot and whipped goat’s curd, ketchup, white onion relish, pickled golden beet, apple dressing, frisee and fennel crispbreads.
V GFO

Steak & ale pie with braised red cabbage, hand cut chips and ale gravy.

Beer battered haddock with hand cut chips, minted mushy peas and tartare sauce. GFO

Star Inn fish pie with Lincolnshire Poacher's, spinach and herby mashed potato. GFO

Spiced duck breast with red cabbage purèe, macerated plums, baby turnips, cavolo nero, creamed potato, pickled red cabbage and duck jus.
GF

Pan roast stone bass one bass with celeriac purée, smoked potato hash brown, salsify, samphire, brown shrimp butter, micro parsley and celeriac crisps.

Roast butternut and harlequin squash with Yorkshire cheddar and rosemary beignets, sprouting broccoli, walnuts, red onion marmalade and onion crisps.
V GFO

Mushroom, pearl barley and tarragon arrancini with mushroom ketchup, cavolo nero, roast shallots, sautéed mushroom and tarragon oil.
V VG

Laverack's of Holme sirloin steak, hand cut chips, watercress and pickled shallot salad, ox tongue fritters and bearnaise sauce. GFO

Braised and rolled belly pork with black pudding Scotch quail egg, sage potato, roast apple, buttered kale, piccolo parsnip crackling and cider jus.

Sausage & mash with creamy champ, roast onion, crispy bacon and Henderson’s gravy.

Braised lamb shoulder with black garlic lentils lamb fat carrots, buttered greens, creamed potato, carrot crisps and lamb jus.