The Kings

Creamy chocolate mousse spiked with sea salt, served with autumn raspberry sorbet; Recommended drink: Moscato d'Asti, Moncucco DOCG, Fontanafredda, Italy 2015 £5

Warm sticky toffee pudding drenched in caramel served with ginger ice cream; Recommended drink: Pedro Ximènez, Spain £4.50

With autumn berry compôte; Recommended drink: Nederburg Noble Late Harvest, South Africa £7

With tropical fruits and lemon sherbet syrup; Recommended drink: Late Harvest Tokaji Katinka, Patricius, Hungary 2013 £8

With peanut butter shortbread; Recommended drink: Villa Maria, Noble Riesling, New Zealand £10

Lemon curd, meringue, whipped cream, lemon sorbet and Limoncello; Recommended drink: Limoncello Crush £4.50

Please check for today's flavours

A taste of the region; Recommended drink: Graham's L.B.V. £5.50 or Cypres de Climens, Sauternes, Bourdeaux £5

With daily changing ingredients from our local suppliers And even allotment holders please ask what the soup is today

With glazed cheddar cheese; add smoked haddock £2

Ripe avocado smashed with chili and lime, on toasted sourdough with soft poached egg

Each week we make great flavoured terrines and pâtés, using produce from around 15 miles

Slow cooked chicken livers, sautéed With wild and exotic mushrooms in a cream sauce

£3.50 Supplement; Plump prawns and penne pasta bound in a shellfish tomato And cream sauce, topped with cheese and glazed

Mixed leaves, poached pear, crumbled Dorset Blue Vinny, caramelised walnuts, smoked bacon and croutons

Toasted muffin topped with Mudeford crab Served with soft poached egg and spiced hollandaise

Prime aged beef roast medium rare roasted roots, Yorkshire pudding

Slow roast pork loin with crisp crackling Served with black pudding and Sunday roast garnish

Roasted plump chicken breast, served with Sunday roast garnish

New Forest and Dorset game, rich game sauce and a puff pastry pie crust

Served with smashed peas, tartar sauce and Sarsons vinegar

Seared fillet of sea bream, served on crushed potatoes With wilted spinach and a light butter sauce

Fresh seafood from the quay bound in a thermindor sauce, Wrapped and baked in a light pancake and glazed with cheese

Local or West Coast seafood Check specials for supplement price

Vegetables marinated in yoghurt with Moroccan spices Served with couscous, (tomato, aubergine and courgette)

Served with red wine gravy Check specials for the roast of the day

Autumnal fruits topped with crumble Served with a contrasting ice cream

Baked overnight to create a classic pudding skin Served with a spoonful of compote

Please check what classic pudding is available

Salted caramel ice cream, toffee sauce, pecans, whipped cream and crumbled toffee pudding

Lemon curd, meringue, whipped cream lemon sorbet and Limoncello

Please check today's flavours

With Dorset Blue Cheese Crumbs Served with Breadport mini roll

Served with soft poached egg and hollandaise sauce

With heritage beets, horseradish and lemon dressing

With wild mushrooms and tarragon Served with wilted spinach

With pearl onions, smoked bacon, button mushrooms in a rich gravy with creamy mash potato

Roasted with I.O.W garlic with rosemary and white wine on a bed of sautéed celeriac & pun rusted cherry tomato

Served with white bean cassoulet

Pasta bound in a cheese sauce, Served with a fresh green bean salad

Winter fruit in jelly, steam ginger, biscuits, Crème Anglais

Pecan nut crumbs, light dark chocolate sauce

Caramel sauce, vanilla ice cream

Crackers, celery and fruit chutney £2.50 supplement

Homemade Cake

Warm plain and sultana scones, jam and Dorset clotted cream served with a pot of tea or coffee

A selection of traditional sandwiches, handmade cakes and warm plain and sultana scones with Dorset clotted cream and jam. Served with tea or coffee

A selection of traditional sandwiches, handmade cakes and warm plain and sultana scones with Dorset clotted cream and jam. Served with tea or coffee and a glass of house Champagne

Creamy chocolate mousse spiked with sea salt, served with autumn raspberry sorbet; Recommended drink: Moscato d'Asti, Moncucco DOCG, Fontanafredda, Italy 2015 £5

Warm sticky toffee pudding drenched in caramel served with ginger ice cream; Recommended drink: Pedro Ximènez, Spain £4.50

With autumn berry compôte; Recommended drink: Nederburg Noble Late Harvest, South Africa £7

With tropical fruits and lemon sherbet syrup; Recommended drink: Late Harvest Tokaji Katinka, Patricius, Hungary 2013 £8

With peanut butter shortbread; Recommended drink: Villa Maria, Noble Riesling, New Zealand £10

Lemon curd, meringue, whipped cream, lemon sorbet and Limoncello; Recommended drink: Limoncello Crush £4.50

Please check for today's flavours

A taste of the region; Recommended drink: Graham's L.B.V. £5.50 or Cypres de Climens, Sauternes, Bourdeaux £5

Homemade Cake

Warm plain and sultana scones, jam and Dorset clotted cream served with a pot of tea or coffee

A selection of traditional sandwiches, handmade cakes and warm plain and sultana scones with Dorset clotted cream and jam. Served with tea or coffee

A selection of traditional sandwiches, handmade cakes and warm plain and sultana scones with Dorset clotted cream and jam. Served with tea or coffee and a glass of house Champagne

Fresh picked crab bound in mayonnaise served on a toasted muffin with soft poached egg and hollandaise sauce

Dorset smoked mackerel, leeks and crushed new potatoes pressed into a terrine served with pickles and a gribiche sauce

Pan fried mushrooms, garlic, cream and wilted spinach on toasted sour dough

Mixed leaf, poached pear, crumbled Dorset Blue Viney caramelised walnuts, smoked bacon and croutons

With glazed Dorset cheddar cheese

Rich, aromatic fish soup with chunks of local seafood, prawns and shellfish, rouille and croutons

Plump prawns and penne pasta bound in a shellfish tomato and cream sauce, topped with cheese and glazed

Seared Dorset scallops with fresh pea puree air dried ham and black pudding

Chicken marinated in yoghurt with Moroccan spices served with couscous, tomato, aubergine and courgette

Heritage vegetables pot roast with garlic, thyme, tomato and red wine served with herb dumplings

New Forest game in a rich red wine sauce, baked into a puff pastry crust pie with marrow bone 'pie chimney'

Served with smashed peas, tartar sauce Sarsons vinegar

Baked fillet of hake topped with a rich thermidor sauce served on a bed of basmati rice

Fillet of large plaice, coated in crumbs and sautéed served with tomato, lemon and creamy mashed potato

Rump steak, firm texture, full of flavour. Best served medium rare

buttered, chips or mash

With daily changing ingredients from our local suppliers And even allotment holders please ask what the soup is today

With glazed cheddar cheese; add smoked haddock £2

Ripe avocado smashed with chili and lime, on toasted sourdough with soft poached egg

Each week we make great flavoured terrines and pâtés, using produce from around 15 miles

Slow cooked chicken livers, sautéed With wild and exotic mushrooms in a cream sauce

£3.50 Supplement; Plump prawns and penne pasta bound in a shellfish tomato And cream sauce, topped with cheese and glazed

Mixed leaves, poached pear, crumbled Dorset Blue Vinny, caramelised walnuts, smoked bacon and croutons

Toasted muffin topped with Mudeford crab Served with soft poached egg and spiced hollandaise

Prime aged beef roast medium rare roasted roots, Yorkshire pudding

Slow roast pork loin with crisp crackling Served with black pudding and Sunday roast garnish

Roasted plump chicken breast, served with Sunday roast garnish

New Forest and Dorset game, rich game sauce and a puff pastry pie crust

Served with smashed peas, tartar sauce and Sarsons vinegar

Seared fillet of sea bream, served on crushed potatoes With wilted spinach and a light butter sauce

Fresh seafood from the quay bound in a thermindor sauce, Wrapped and baked in a light pancake and glazed with cheese

Local or West Coast seafood Check specials for supplement price

Vegetables marinated in yoghurt with Moroccan spices Served with couscous, (tomato, aubergine and courgette)

Served with red wine gravy Check specials for the roast of the day

Autumnal fruits topped with crumble Served with a contrasting ice cream

Baked overnight to create a classic pudding skin Served with a spoonful of compote

Please check what classic pudding is available

Salted caramel ice cream, toffee sauce, pecans, whipped cream and crumbled toffee pudding

Lemon curd, meringue, whipped cream lemon sorbet and Limoncello

Please check today's flavours

With Dorset Blue Cheese Crumbs Served with Breadport mini roll

Served with soft poached egg and hollandaise sauce

With heritage beets, horseradish and lemon dressing

With wild mushrooms and tarragon Served with wilted spinach

With pearl onions, smoked bacon, button mushrooms in a rich gravy with creamy mash potato

Roasted with I.O.W garlic with rosemary and white wine on a bed of sautéed celeriac pun rusted cherry tomato

Served with white bean cassoulet

Pasta bound in a cheese sauce, Served with a fresh green bean salad

Winter fruit in jelly, steam ginger, biscuits, Crème Anglais

Pecan nut crumbs, light dark chocolate sauce

Caramel sauce, vanilla ice cream

Crackers, celery and fruit chutney £2.50 supplement

Creamy chocolate mousse spiked with sea salt, served with autumn raspberry sorbet; Recommended drink: Moscato d'Asti, Moncucco DOCG, Fontanafredda, Italy 2015 £5

Warm sticky toffee pudding drenched in caramel served with ginger ice cream; Recommended drink: Pedro Ximènez, Spain £4.50

With autumn berry compôte; Recommended drink: Nederburg Noble Late Harvest, South Africa £7

With tropical fruits and lemon sherbet syrup; Recommended drink: Late Harvest Tokaji Katinka, Patricius, Hungary 2013 £8

With peanut butter shortbread; Recommended drink: Villa Maria, Noble Riesling, New Zealand £10

Lemon curd, meringue, whipped cream, lemon sorbet and Limoncello; Recommended drink: Limoncello Crush £4.50

Please check for today's flavours

A taste of the region; Recommended drink: Graham's L.B.V. £5.50 or Cypres de Climens, Sauternes, Bourdeaux £5

Homemade Cake

Warm plain and sultana scones, jam and Dorset clotted cream served with a pot of tea or coffee

A selection of traditional sandwiches, handmade cakes and warm plain and sultana scones with Dorset clotted cream and jam. Served with tea or coffee

A selection of traditional sandwiches, handmade cakes and warm plain and sultana scones with Dorset clotted cream and jam. Served with tea or coffee and a glass of house Champagne

Fresh picked crab bound in mayonnaise served on a toasted muffin with soft poached egg and hollandaise sauce

Dorset smoked mackerel, leeks and crushed new potatoes pressed into a terrine served with pickles and a gribiche sauce

Pan fried mushrooms, garlic, cream and wilted spinach on toasted sour dough

Mixed leaf, poached pear, crumbled Dorset Blue Viney caramelised walnuts, smoked bacon and croutons

With glazed Dorset cheddar cheese

Rich, aromatic fish soup with chunks of local seafood, prawns and shellfish, rouille and croutons

Plump prawns and penne pasta bound in a shellfish tomato and cream sauce, topped with cheese and glazed

Seared Dorset scallops with fresh pea puree air dried ham and black pudding

Chicken marinated in yoghurt with Moroccan spices served with couscous, tomato, aubergine and courgette

Heritage vegetables pot roast with garlic, thyme, tomato and red wine served with herb dumplings

New Forest game in a rich red wine sauce, baked into a puff pastry crust pie with marrow bone 'pie chimney'

Served with smashed peas, tartar sauce Sarsons vinegar

Baked fillet of hake topped with a rich thermidor sauce served on a bed of basmati rice

Fillet of large plaice, coated in crumbs and sautéed served with tomato, lemon and creamy mashed potato

Rump steak, firm texture, full of flavour. Best served medium rare

buttered, chips or mash

With daily changing ingredients from our local suppliers And even allotment holders please ask what the soup is today

With glazed cheddar cheese; add smoked haddock £2

Ripe avocado smashed with chili and lime, on toasted sourdough with soft poached egg

Each week we make great flavoured terrines and pâtés, using produce from around 15 miles

Slow cooked chicken livers, sautéed With wild and exotic mushrooms in a cream sauce

£3.50 Supplement; Plump prawns and penne pasta bound in a shellfish tomato And cream sauce, topped with cheese and glazed

Mixed leaves, poached pear, crumbled Dorset Blue Vinny, caramelised walnuts, smoked bacon and croutons

Toasted muffin topped with Mudeford crab Served with soft poached egg and spiced hollandaise

Prime aged beef roast medium rare roasted roots, Yorkshire pudding

Slow roast pork loin with crisp crackling Served with black pudding and Sunday roast garnish

Roasted plump chicken breast, served with Sunday roast garnish

New Forest and Dorset game, rich game sauce and a puff pastry pie crust

Served with smashed peas, tartar sauce and Sarsons vinegar

Seared fillet of sea bream, served on crushed potatoes With wilted spinach and a light butter sauce

Fresh seafood from the quay bound in a thermindor sauce, Wrapped and baked in a light pancake and glazed with cheese

Local or West Coast seafood Check specials for supplement price

Vegetables marinated in yoghurt with Moroccan spices Served with couscous, (tomato, aubergine and courgette)

Served with red wine gravy Check specials for the roast of the day

Autumnal fruits topped with crumble Served with a contrasting ice cream

Baked overnight to create a classic pudding skin Served with a spoonful of compote

Please check what classic pudding is available

Salted caramel ice cream, toffee sauce, pecans, whipped cream and crumbled toffee pudding

Lemon curd, meringue, whipped cream lemon sorbet and Limoncello

Please check today's flavours

With Dorset Blue Cheese Crumbs Served with Breadport mini roll

Served with soft poached egg and hollandaise sauce

With heritage beets, horseradish and lemon dressing

With wild mushrooms and tarragon Served with wilted spinach

With pearl onions, smoked bacon, button mushrooms in a rich gravy with creamy mash potato

Roasted with I.O.W garlic with rosemary and white wine on a bed of sautéed celeriac & pun rusted cherry tomato

Served with white bean cassoulet

Pasta bound in a cheese sauce, Served with a fresh green bean salad

Winter fruit in jelly, steam ginger, biscuits, Crème Anglais

Pecan nut crumbs, light dark chocolate sauce

Caramel sauce, vanilla ice cream

Crackers, celery and fruit chutney £2.50 supplement