GARDENS-musselsjpg

EVENING MENU SERVED BETWEEN 6 & 10 PM

Our team of passionate chefs take their inspiration from the seasons and our predominantly locally available produce and then add a twist from their love of travel and international cuisine. Simple, fresh ingredients cooked well and presented with TLC. It’s not rocket science, but it is good.

APPETISERS

KAY’S BREADS, OILS & MARINATED OLIVES (PP) 7.5

WARM CHICKEN CAESAR 8.5
chargrilled chicken breast, braised baby gem, parma ham crisp, on a giant crouton with hot Parmesan cream sauce

ISLE OF WHITE TOMATO CARPACCIO (PO) (V) (GF) 7.5
Heritage tomato, fresh asparagus, basil pesto, buffalo mozzarella

SESAME TEMPURA BOK CHOI (PP) 8
samphire salad, caramelised shallot purée, crispy onions

TODAY’S SOUP (PP) (GO) 6
Kay’s fresh baked breads, sun-blushed tomato butter

LOCAL CHARRED MACKEREL (GO) 7.5
fillets with spicy tomato & smoked paprika warm salsa on sourdough bruschetta, garlic ailoi, cucumber

PULLED HAM HOCK, CONFIT DUCK, GARLIC & PARSLEY TERRINE (GO) 8
olive butter, toasted brioche

ROSARY GOAT’S CHEESE & ALMOND PATÉ (V) (GO) 7.5
red pepper coulis, sea salt, croute, wild rocket

STICKY BBQ CHICKEN WINGS (GF) 7.5
maple & chilli glaze, dressed mixed leaves

TWICE BAKED THREE CHEESE SOUFFLÉ (V) 8
Coastal cheddar, smoked Applewood, brie, red onion & rocket salad, sea salt croute

SHARERS

MEAT PLATTER (GO) 16
selection of smoked chicken, ham & duck terrine, chicken liver pâté, chicken wings, Milano salami, slaw, ciabatta sticks, sun-blushed tomato butter

PLANT PLATTER (PP) (GO) 14
selection of tempura aubergine rings, BBQ pulled oats, green bean, shallot & spinach fricassa, vegan brioche, marinate olives, black bean hummus dip

BAKED CAMEMBERT (GO) 11.5
whole baked Somerset Camembert, chilli, maple & lime glaze, breads, caramelised onion chutney

sides

CHEF’S MARINATED OLIVES (GF) 4

CURRIED SPICED SWEET POTATO FRIES (PP) 4

PARMESAN & WHITE TRUFFLE OIL FRIES (GF) 4

SESAME SEED TEMPURA AUBERGINE RINGS (PP) 4

SEA VEGETABLE SALAD (PP) (GF) 6

SEASONAL VEGETABLES (PP) (GF) 4

BABY GEM MIXED SALAD (PP) (GF) 4

 
27945430779_01a7636c74_o.jpg

MAIN COURSE

FISH & CHIPS (GO) 14
fresh haddock in choice of Ringwood Brewery beer batter OR rosemary & rock salt batter. Hand cut chips, basil pea purée, tartare sauce & lemon wedge

FILLET OF BEEF WELLINGTON 27.5
filled with mushroom duxelle, chicken liver parfait wrapped in parma ham served with thyme infused fondant potato, green bean fricasse, aubergine purée, marrowbone & red wine jus

CHARGRILLED CHICKEN 14.5
chestnut mushroom & tarragon tagliatelle, parmesan cream sauce, garlic infused bruschetta, dressed wild rocket, white truffle oil

SEASONAL VEGETABLE TAGINE (PP) (GO) 13
rich tomato sauce, caraway seed flatbread

PAN-SEARED CATCH OF THE DAY (GF) 18.5
caper, lemon & parsley crushed potato cake, sautéed kale & mussel velouté

SLOW COOKED SHORT BEEF RIB (GF) 19
Dorset Wasabi mash, spring greens, marrowbone & red wine jus

CORNISH MUSSELS MARINIÈRE (GO) 15.5
shallot, garlic & white wine cream sauce, Kay’s breads, grilled lemon wedge

PLANT POWERED CURRY (PP) (GF) 14
sticky rice, homemade red onion, chickpea & coriander bhaji

NEW FOREST GOAT CURRY (GF) 15
slow cooked goat chickpea & lentil curry, sticky rice & black beans, red onion, chickpea & coriander bhaji

DESSERTS

COCONUT & RASPBERRY TART (PP) (GF) 6.5
raspberry sorbet, coulis, flaked coconut

HOMEMADE WARM DORSET APPLE CAKE 6
Vanilla bean ice cream

TONKA BEAN CRÈME BRÛLÉE (GO) 6.5
homemade ginger flapjack, raspberry coulis

BELGIAN WAFFLE STACK 6.5
dark & white chocolate sauce, fresh berries

NEW FOREST STRAWBERRY ETON MESS (GF) 6.5
Chantilly cream, meringue, raspberry coulis

VANILLA & HONEY CHEESECAKE 6.5
marbled chocolate shards, berry compote

DARK CHOCOLATE FONDANT 8
filled with homemade fudge, peanut praline & salted caramel Purbeck ice cream
(This heavenly pudding takes a bit of extra love to prepare, sit back, relax & sip some wine until your little warm hug arrives)

SELECTION OF PURBECK ICE CREAM / SORBET 5.5



CHARGRILLED STEAK

All served with hand cut chips, balsamic, roasted cherry vine tomatoes, chestnut mushrooms, garden peas

Sauces: choice of peppercorn, garlic & chilli butter, marrowbone & red wine (+2.5)

7oz FILLET (GF) 28.5
Chef suggests medium-rare

10oz RUMP (GF) 22.5
Chef suggests medium-rare

10oz SIRLOIN (GF) 22.5
Chef suggests medium

BURGERS

all served in a brioche bap with baby gem, tomato & hand cut chips

HOUSE (GO) 13
beef patty, peanut butter & smoked Applewood cheese

CHICKEN (GO) 13
chargrilled chicken breast, roasted peppers, onions & chorizo

PLANT POWERED (PP) (GO) 13
brown rice, black bean, mushroom, tomato, tamarind & smoked paprika patty, vegan brioche

DUO OF SLIDERS (V) 14
BBQ pulled pork & pulled jerk chicken OR Plant powered patty & pulled BBQ pulled oats in mini brioche with beetroot slaw & sweet potato fries

RISOTTO

SMOKED CHICKEN, CHESTNUT MUSHROOM & CHORIZO (GF) 13.5

SWEET POTATO & RED PEPPER (PP) (GF) 12

CRAYFISH, ATLANTIC PRAWN, CHILLI, LIME & COCONUT (GF) 14

DESSERT+1.jpg
 

(V) Vegeterian (PP) Plant-powered/vegan (GF) Gluten free (GO) Gluten free option - Dietary requirements? Please let your server know and they’ll gladly advise x

Little bit late for you? Check out our breakfast (8 - 11:30am) and daytime (12 - 5pm) below.