Sunday Lunch

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 oak roast 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.

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

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

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

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

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

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

British beef steak & Wold Top ale pie with home cut chips, braised red cabbage, steamed greens and ale gravy. (Cooked to order, please allow 30 minutes cooking time if not ordering a starter)

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.

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

Bucket of Chips

Garlic roast baby potatoes

Beer battered onion rings

Colcannon mash

Braised red cabbage.

Buttered greens