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The Kings
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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
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
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