We are constantly updating our menus to bring fresh and exciting products to your table.
Our main menu changes monthly and our fish menu changes weekly. We try to keep the website as up to date as possible but if there is a particular dish your have your eye on then please call ahead to make sure it is still available.
King scallops cooked with black pudding and served on a bed of cauliflower purée and served with collard greens.
Two fillets of sea bream served with crushed new potatoes and a creamy sage sauce.
Our real ale battered fish comes with hand cut chips, tartare sauce and crushed minted peas. We can make GF batter too!
Two fillets of sea bass on crushed new potatoes and served with a garlic and rosemary butter sauce.
Chunky fillet of cod baked to perfection and served on buttery bacon potatoes and served with thyme butter.
Simply grilled with lemon and parsley butter and served with hand cut chips.
Our homemade fish pies are made with cod, smoked haddock, salmon and Atlantic prawns in a cheesy sauce and topped with buttery mash and served with seasonal vegetables
A generous bowl of fresh mussels cooked in white wine with garlic, shallots and parsley and served with hand cut chips and aioli dip.
Roasted bone-in chicken breast with a creamy dolcelatte sauce served with skinny fries and Dorset salad leaves.
Chargrilled medallions of beef served on collard greens and buttered crushed potatoes and served with a creamy mushroom and madeira sauce.
Three pork faggots cooked in a rich red wine gravy and served on a bed of bubble and squeak.
Slow cooked lamb shank in minted gravy and served on top of buttery mashed potatoes.
Served in a brioche bun with skinny fries, salad leaves and a gherkin and tomato skewer
Served in a brioche bun with skinny fries, salad leaves and a gherkin and tomato skewer.
Traditionally served medium-rare for super tenderness. This prime steak is served with our hand cut chips and salad leaves.
Best served medium for an excellent taste. This steak offers the best of Sirloin and Fillet together and is served with hand cut chips and Dorset leaves.
Best served medium-rare. Chargrilled and served with hand cut chips and salad leaves.
Chargrilled medium for optimum taste and texture and served with hand cut chips and Dorset leaves.
Atlantic prawns, petit pois and Arborio rice cooked with white wine, garlic, butter, cream and rich lobster stock.
Sautéed mushrooms and wilted spinach in a creamy pesto sauce with linguini pasta.
Penne pasta tubes in a creamy dill sauce with chunky salmon pieces.
Courgettes, carrots, tomatoes, mixed beans and herb passata layered between fine sheets of Lasagne and topped with our creamy cheddar sauce.
Flavoursome prawns in our brandy, wholegrain mustard and fresh lime ‘Marie Rose’ sauce. Served in a bed of Dorset leaves and Chefs’ Salad
Thick cut goats cheese and softened red onions served on our Dorset leaf mix, Chef’s Salad and balsamic glaze.
Medium cooked and sliced minute steak with creamy Shropshire stilton pieces, Dorset salad leaves and our Chefs’ Salad selection.
Seasoned chicken breast thrown on the chargrill and served on a bed of mixed Dorset leaves and Chefs’ Salad then drizzled with our homemade house dressing.
served with Aioli Dip
with Real Ale Chutney and Bread Thins
in Cider, Honey and Whole Grain Mustard
served with Rocket and Tartare
with Sweet Chilli Dip
with Freshly Baked Bread
with Chorizo, Garlic and Parsley
Bread, Olives, Tomatoes, Peppers, Prosciutto and Balsamic
with Toasted Focaccia