Restaurant

Homemade soup of the day with roast garlic sourdough croutons.

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

Roast chicken, prosciutto and Staal’s smoked duck terrine, honeyed plum, sweet onion jam, focaccia toast & cornichons.

Roast heritage beetroots with beetroot humous, chicory, beetroot ketchup, pickled golden sultanas, orange and maple dressing.

Heirloom tomato and burrata, smoked panko crumb, Luke’s sourdough crisps, black garlic jam, confit tomatoes and pickled and bronze fennel.

Staal’s smoked salmon roulade with sorrel, compressed cucumber, nasturtium, confit spring onion, dill mayonnaise and capers.

Crispy pollack fritter with green herb mayo, charred baby gem, samphire, crispy capers, lemon dressing and anchovies.

Star steak & ale pie with hand cut chips, braised red cabbage, steamed greens and ale gravy

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 spring greens.

Cumberland curl with colcannon mash red onion marmalade, crispy bacon, steamed greens 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.

Pan roast halibut with potato and brown butter terrine, cucumber, dill and brown shrimp butter sauce, braised fennel, sea beet and herb oil.

Beef fillet with potato and rosemary hash, garden beans, broccoli puree, ox cheek fritter, confit turnip and red wine jus.

Pork tenderloin with sage and fennel sausage roll, apple and celeriac puree, roast celeriac, variegated kale, pickled gooseberries and cider jus.

Roast lamb rump with merguez sausage and white bean cassoulet, crispy gnocchi, roast heirloom tomatoes, salsa Verde and sheep’s yoghurt.

Smoked garlic gnocchi with broccoli puree, charred baby leeks, fried Toms hen’s egg, kale crisps, white bean salsa verde and toasted garlic panko crumb.

Carrot and thyme tart tatin whipped Wensleydale cheese, toasted hazelnuts, caramelised onion jam, cavolo nero, smashed garlic potatoes and pickled shallots.