Restaurant

Homemade soup of the day.

Sage Yorkshire pudding with braised ox cheek, red onion marmalade, crispy sage, Henderson’s and beef jus.

Duck liver parfait with sour cherry , chicory jam, celery, almond, and toasted brioche.

Maple glazed Staal roast salmon Heritage beetroots, horseradish crème fraiche, sea purslane and sourdough crackers

Heritage tomato salad with whipped ricotta, gazpacho gel, basil pesto, olive oil toasts, balsamic and basil oil.

Pea brulèe and focaccia, fresh dressed peas, nasturtium and pea shoots with toasted walnuts and puffed rice.

Monk cheek scampi with Tandoori sauce, confit peppers, mint yoghurt, preserved lemon and coriander.

British beef steak & ale pie with hand cut chips, braised red cabbage, steamed greens and ale gravy. (30 minutes cooking time if not ordering a starter)

Beer battered haddock and chips with dill tartare sauce, minted mushy peas and lemon.

Star Inn fish pie with Lincolnshire Poacher’s cheese, herby mash and greens.

Cumberland curl sausage with creamy mash red onion marmalade, crispy bacon, cavolo nero and gravy.

Laverack’s aged ribeye steak with bearnaise sauce, roast garlic tomato, chips, house pickles and watercress salad.

Laverack’s aged sirloin steak with green peppercorn sauce, ox tongue fritter, chips, house pickles and watercress salad.

Crisped belly pork sweet potato and maple pureè, sour cabbage, gherkin, pork quaver and bourbon jus.

Pan-fried halibut, Parisian potatoes, confit cipollotti onion, sea vegetables, bone & taragon veloute and meuniere sauce.

Roast chicken supreme Micro king oyster, asparagus, smoked potato, chicken nugget, mushroom and chicken sauce.

Rump of lamb Jerusalem artichoke, baby leek, mint, broad beans and lamb jus.

Sautè gnocchi, peas and pesto with pea pureè, wild garlic, courgette, raddichio and snow peas.

Leek and Lincolnshire Poacher cake, chestnut mushroom, sage, nutmeg, pickled onion and watercress.