—  BREAKFAST

10am - 11.30am

COCKTAILS

MIMOSA - 7.00

BLOODY MARY - 9.00

GLASS OF HIVE CHAMPAGNE - 9.50

BAKERY

CROISSANT butter croissant and preserves - 3.95

COOKED

FRENCH TOAST Croissant coated in egg and fried with berry compote and maple syrup 

8.95

CRAB BENEDICT poached eggs with white crab meat on English muffin with hollandaise sauce 

16.00

EGGS ROYALE poached eggs with Chesil hot smoked salmon on English muffin with hollandaise sauce

14.00

EGGS FLORENTINE (V) Poached eggs with spinach on English muffin with hollandaise sauce 

10.95

KEDGEREE Indian spiced basmati rice with smoked haddock, seasonal vegetables and a poached egg

14.50

     SMOKED STREAKY BACON & EGGS Confit & grilled smoked streaky bacon with a choice of fried, scrambled or poached eggs 

12.95

        CHESIL HOT SMOKED SALMON AND EGGS Chesil hot smoked salmon with a choice of fried, scrambled or poached eggs 

12.95

 

DEVILLED SCRAMBLED EGGS Light scrambled eggs with chorizo, spring onions, chilli and smoked paprika 

10.00

BUBBLE AND SQUEAK (V) Fried heritage potatoes with spring onions, kale and spring greens topped with a fried duck egg        and a caper butter sauce 

12.50

Whilst we do our best to reduce the risk of cross-contamination in our restaurants, we cannot guarantee that any of our dishes are free from allergens and therefore cannot accept any liability in this respect. We urge customers with any form of allergies to assess their own level of risk and consume dishes at their own risk. Please ask to speak to the chef on duty if you need any further information.

Sample Lunch & Diner Menu

 — STARTERS —

Oysters — 2.50 ea.

(River Yealm & Brownsea Islands)

Served with a seasonal vinaigrette

Crispy Tempura Oysters with Chive Mayonnaise 7.95

Club House Bisque — 6.95

Seasoned with saffron and Pernod

Creedy Carver Duck, Blood Orange and Pennywort Salad — 8.75

Sweet duck breast with crispy leg meat, blood orange segments and pennywort

Salmon Tartare — 8.50

Beetroot and Lovingtons gin cured Loch Duart salmon finely diced with pickled fennel, crispy capers and chervil mayonnaise

Thai Style River Fowey Mussels — 7.95

Steamed River Fowey mussels with aromatic coconut cream, lemongrass and galangal

Crispy Cornish Squid — 8.25

Buttermilk fried squid served on a chive mayonnaise

Wild Mushroom and Ricotta Tortellini in Mushroom Broth (V) 7.95

Wild mushroom and ricotta tortellini in a clear mushroom broth with hedgerow garlic

 — Mains —

Club House Fish & Chips — 16.50

Crispy battered hake served with rustic cut chips & minted mushy peas

Brown Crab Macaroni Cheese — 18.50

Delightfully decadent creamy macaroni cheese with crisp breadcrumbs and a Tamarisk Farm salad

King Prawn Curry — 18.75

Aromatic Indian curry served with pilau rice, raita, coconut and mango chutneys

Whole Plaice — 20.50

Roasted whole plaice with brown shrimps, capers and lemon

Grilled Lobster (Half or Whole) — 22.00/40.00

Half or whole grilled lobster served with hedgerow garlic butter and rustic cut chips

Grilled Pork Loin Chop — 23.00

250g pork loin chop with roasted apple, heritage potatoes, buttered winter greens and a cider sauce

Winter Vegetable Spelt (V) — 16.50

Creamy spelt with celeriac, squash, leeks, Berkswell cheese and parsnip crisps

The Club House Fish Stew — 17.75

Tender pieces of fish simmered in a shellfish sauce with heritage potatoes and fennel served with rouille and Hive bread

SIDES — 3.75

Rustic Cut Chips

Crushed Heritage Potatoes with Chorizo & Sage

Tamarisk Farm Salad

Buttered Winter Greens

— Desserts — 

Honey Roasted Peaches — 6.50

Peaches roasted with honey and vanilla served with forest berry sauce, meringue and minted crème fraîche

Yorkshire Rhubarb Fool — 6.50

Lightly whipped Chantilly cream blended with Yorkshire rhubarb compote and a shortbread biscuit

Profiteroles with Blood Oranges — 6.50

Light profiteroles filled with chocolate mousse with blood orange segments and chocolate sauce

The Club House Pie — 6.50

Pie of the day served with a choice of ice cream, clotted cream or custard

Selection of Granny Gothard's Ice Creams and Sorbets

1.95 per scoop or 5.00 for 3 scoops

Farmhouse Cheese Board - 9.00 for 3

White Lake Pave Cobble, Westcombe Cheddar and Isle of Wight Blue

All accompanied with crackers and Plum and Port Membrillo

DESSERT WINE

Corney and Barrow Sauternes 2012 Bordeaux, France - 375ml bottle 25.00 / 50ml glass 4.50

That perfectly-pitched balance of luxuriant, ripe fruit and fresh, upbeat acidity, poised, elegant, sensual and rather lovely.

— CLUB SUNDAYS SAMPLE — 

2 Courses £21

3 Courses £25

STARTERS

Club House Bisque

Seasoned with saffron and Pernod

Crispy Cornish Mackerel 

Crispy fried Cornish mackerel with Tamarisk Farm beans, picked walnuts and horseradish dressing

Whipped Chesil Smoked Salmon 

Whipped Chesil hot smoked salmon with sweet pickled cucumber and croutons

MAINS

with all the trimmings 

Roast Chicken with Sage and Onion stuffing

Roast Rib of Pork with Apple and Cider sauce 

Braised Short Rib of Beef with Horseradish Cream

Special Fish 

Grilled Cornish Sardines with Puy Lentils, Girolle and Hedgehog Mushrooms, Salsa Verde and Heritage Potatoes 

DESSERTS

Plum, Ginger and Blackberry Bread Pudding

warm croissant bread pudding served with crème Anglaise 

Chocolate Mousse 

Velvety chocolate mousse with caramel sause hazelnut praline 

Lemon and Lime Posset 

Lemon and Lime posset topped with strawberry jelly and shortbread biscuit

— Cocktails — 

Barnes Wallis — 8.50

Sir Barnes Wallis was an English inventor, scientist and engineer best known for creating 'The Bouncing Bomb' which was tested along the shores of Chesil Beach. Cointreau, vodka, cranberry juice and lime juice

Bessintone — 8.50

The Domesday Book of 1086 recorded the estate here in West Bexington as Bessin-Tone. Here's our 'Old Fashioned'; sugar, bitters, whisky, citrus

Earl of Abergavenny 1805 — 8.50

This is the name of one of many shipwrecks along our coastline. It was a ship belonging to the East India Company that sunk in 1805 along Chesil Beach. The East India Company used to import tea and vanilla sugar. Bride Valley Brut and seasonal fruit

Seaside Steve — 8.50

Named after one of our own, this downhill racer contains a charming mix of Amaretto, orange juice, pineapple juice and fresh lime juice

 

Espresso Martini — 8.50

End your evening off with this well-loved classic cocktail with the perfect mix of vodka, espresso and coffee liqueur

 

The White Lady — 8.50

Anna Pavlova was a famous ballerina who visited Abbotsbury Swannery to study the movement of the swans prior to her performance in Swan Lake. Dry gin, Cointreau, lemon juice and fresh egg white

 

Ultimate Bloody Mary — 12

An umami rich take on the classic Bloody Mary. We add Dorset Pancetta and Dorset-shire Sauce to a mix of Isle of Wight Sea Salt Vodka and Turner & Hardy Spicy Tomato Juice giving our Ultimate Bloody Mary that extra kick. We ONLY use these local, premium ingredients.

Bloody Mary — 8.50

Vodka, tomato juice, ice and spices.

 

Prosecco Bellini — 8.50

Prosecco with seasonal fruit.

 

Club House Mojito — 8.50

A classic mojito twisted with dark spiced rum and molasses sugar.

 

Margarita — 8.50

Traditional Margarita with agave syrup.

 

Jurassic Coast — 8.50

Rum and ginger beer with a touch of Velvet Falernum.

 

Lyme Bay Breeze — 11.00

Home infused vanilla vodka, passionfruit, orange juice, sugar and a shot of pro secco.

 

Chesil Beach Sunrise — 8.50

Orange juice, tequila and grenadine.

View the full drinks list here

Beach Road, West Bexington, Dorchester DT2 9DG | 01308 898302

 Tuesday & Wednesday 10am - 3pm | Thursday - Saturday:  10am - 4pm &  6pm-9pm |  Sunday: 10am - 4pm

Breakfast  10am - 11.30am | Lunch 12 - 3pm | Dinner Thurs - Sat  6pm - 9pm

©2019 The Club House