Sunday Menu

Sundays from 12–6pm

Our Sunday menu is the only menu we serve on Sundays.

Aperitif Snacks

Louët-Feisser Oysters (minimum 4, GF) 4 each
Lemon & rosemary Gordal olives (Ve, GF) 7
Lancashire bomber cheese gougères, mustard craquelin (V) 8
House pastrami, rosti, sauerkraut, mustard & pickle mayo (GF) 8
TOTI gin fjord trout gravlax, mini scones, crème fraîche, herbs 8
Freshly baked sourdough and focaccia (V) 8
Derby Hill Farm Weeton butter, Yallo rapeseed oil
Hand-rolled crackers with dips (V, Ve*) 12
Labneh, dukka, lemon, mint oil / Roasted carrot hummus, orange, seeds

Starters

French onion soup 13
Fjord trout & herb sausage roll, tarragon mustard mayonnaise 13
Red pepper & nduja steamed mussels, sourdough bread (GF*) 14
Vegetable & paneer samosa 14
Pumpkin seeds, curry sauce, green bean salad, coriander chutney
Duck liver on onion brioche toast 15
Liver parfait, crispy pancetta, TOTI chilli jam
Locally grown oyster mushrooms in garlic butter (Ve, GF*) 14
Pickled enoki, mushroom mayo, herb cracker
Ribblesdale goat's curd, kohlrabi, radishes, celery, bitter leaves (V, GF*) 14
Sourdough crisp, seeds, grains, lemon & mint oil

Mains

Honey roast ham & stuffing (GF*) 28
Roast sirloin of beef with horseradish cream (GF*) 28
Lemon & thyme half roast cornfed poussin (GF*) 28
Seitan steak and gravy (Ve, GF*) 28

All roasts served with roast potatoes, vichy carrots, buttered cabbage, carrot & swede mash, Yorkshire pudding and gravy.

Market fish —
Braised beef short rib, mini oxtail & beef shin suet pudding 30
Bone marrow Bordelaise sauce, creamy mash, local organic green beans
8oz Fillet of beef, shallot, parsley & cracked pepper butter (GF) 40
Local skin-on chips, watercress, pickled shallots
Côte de boeuf, shallot, parsley & cracked pepper butter (GF, for 2) 100
Local skin-on chips, watercress, pickled shallots

Sides

Cauliflower cheese (V) 8
Local skin-on chips (Ve, GF) 5
Confit garlic & rosemary local skin-on chips (Ve, GF) 5.50
Creamy mash (V) 5
Seasonal local green beans 5
Green salad, poppy seed dressing, pickled red onion (Ve, GF) 5
Pot of gravy 3

Desserts

Classic dessert 8
Seasonal sundae — English strawberry & elderflower meringue 9
Apricot verrine (GF*) 10
Poached apricot, compote, clotted cream, meringue, tonka bean madeleine
Lancashire cheese plate (GF*) 10
Dewlay Garstang Blue and Mrs Kirkham's Lancashire with sourdough toast, crackers, grapes and apple & burnt onion chutney
Café gourmand TOTI trio collection (N) 10
TOTI choux bun, toasted pistachio marshmallow, Canelé de Bordeaux
Please notify a member of staff of any food allergies or dietary requirements.

(V) - Vegetarian    (Ve) - Vegan    (GF) - Gluten Free    (N) - Contains nuts    (*) - on request

A discretionary 10% service charge is added to all restaurant and bar bills, all of which goes to our staff.