We run both Lunch and Dinner Menus from 1st Dec—24th Dec

Please note: Sandbank will take a deposit of £10 per head when booking


To Start

Galia Melon with a due of Sorbet and Raspberry Coulis
*****
Lightly spiced Duck & Spring Onion Croquettes in a warm oriental dressing
(E)(L)(M)(SS)
*****
Sun Dried Tomato and Goats Cheese Tart topped with Red Onion Marmalade
(W)(E)(L)
*****
Smoked Salmon, Sole and Crayfish Roulade in a pool of Dill Cream
(F)(L)(MO)(C)(SF)(E)
*****
Chicken Pigeon and Walnut Terrine, aside an Apple Chutney and Toasted Brioche
(E)(N)(L)(C)
*****

Main Course

Roast Turkey, Bacon roll, Lemon and Thyme Stuffing with fresh Cranberry Sauce
(W)(E)(C)(M)(SS)
*****
Twice Cooked Lamb Chump Centering Winter Root Vegetables smothered
in Minted Gravy
*****
Breast of Chicken filled with smoked Cheese wrapped in Parma Ham in a pool
of White Wine and Tarragon
(W)(E)(L)(C)(SS)
*****
Fillet of Bass and Salmon on a bed of Sping Onion Mash blanketed by
a Tomato and Chive hollandaise
(F)(L)(E)
*****
Wild Mushroom and Tarragon Vol Au Vant
(W)(E)(L)
*****

Desserts

Sandbank Christmas Pudding drizzled in Brandy Sauce
(W)(E)(N)(L)(SS)
*****
Warmed Mince Pie with a Hazelnut Ice Cream
(E)(L)
*****
Selection of Cheese with a homemade Wholemeal Roll
(W)(L)(E)(SS)
*****
Medley of Ice Cream and Sorbet on a bed of Mixed Fruit
(E)(L)
*****
Chocolate & Orange Crème Brulee under a Sugar Nest
(E)(L)
*****

Three course Lunch
Tuesday – Thursday & Sunday: £21.95
Friday: £25.95

Allergy Advice Wheatís-W, Shellfish-SF, Eggs-E, Fish-F, Nuts-N, Lactose-L, Celery-C, Mustard-M, Sesame seed-SS, Mollusks-MO