Sample Menu

To Start:

flavoured rustic breads w balsamic and olive oil ~ 5

always homemade soup of the day w crusty bread ~ 

star anise poached pear w barkham blue & walnut crumb, Ashlett Creek honey, sabayon (v) ~ 8

smoked trout & horseradish pate, sesame almond bread, trout caviar salsa  ~ 9

ham hock apricot & parsley roulade w pickled baby cucumber, sourdough ~ 8.5

confit duck & goose terrine w  Clayton’s poached egg, toasted brioche ~ 10

sweet potato & balsamic caramelised onion tarte tatin w cauliflower, pinenut salad (vg) ~ 8.5

seared scallops, New Forest cider butter, roasted butternut squash purée ~ 11

On to Mains:

pan roasted breast of guinea fowl, braised shallots, beetroot & ginger, thyme jus ~ 18

cranberry & herb walnut roast, honey root vegetables, pumpkin purée (vg) ~ 16

roasted saddle of venison, rosemary pressed potato, pear compote, juniper berry jus ~ 24

flack manor beer battered fish, hand cut chips w crushed peas & caper dip ~ 16

monkfish tail wrapped in parma ham w clam, tomato and smoked paprika broth ~ 22

char-grilled beef burger, brioche bun, remoulade, hand cut chips topped w bacon or blue cheese ~ 16      

pan fried halibut, creamed wild New Forest mushrooms w parsnip gnocchi, lemon beurre blanc ~ 25

braised shin of beef, sautéed baby onions & root vegetable casserole, red wine jus ~ 19

butterbean, vegetable & herb strudel, kale & chesnut medley, sweet balsamic wine (vg) ~ 17

slow roasted pork belly, chorizo and fennel, chargrilled apple & black pudding, apple syrup ~ 19

To Finish:

warm satsuma & cranberry frangipane tart w clotted cream, cranberry syrup ~ 8

vanilla seed panna cotta w marinated prunes, toasted gingerbread ~ 7

dark chocolate fondant w Dorset marmalade ice cream ~ 7

a selection of Dorset and New Forest cheese served w celery sticks, old Winchester gold cheddar, Tunworth brie, Rosary goat’s cheese & Barkham blue ~ 12

braeburn apple & golden raisin crumble w calvados custard ~ 8

Royal Tokaji dessert wine (Hungary) ~ 9

Ripe citrus and tropical fruits accompanied by honeyed undertones, a long finish

Our fish is landed at Christchurch or Lymington.

All our meat is traceable from farm to fork, much direct from Moens Farm

Our free range eggs are from Clayton Farm in Stockbridge & cheese from the Isle of Wight

In the summer months, most of our fruit and veg is from Sopley Farm

Our herbs, along with our ice cream come from The New Forest.

(vg) = Suitable for Vegetarians