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

To Start

Honeydew melon accompanied by strawberries & Champagne Sorbet
Smoked salmon, lobster and crayfish parcel in a pool of lemon & chive cream
Partridge & bacon en-croute with a red wine & thyme jus

Second Course

Leek and potato soup
Winter Beef and vegetable Broth

Main Course

Slow-roasted lamb chump with root vegetable puree in a light minted jus

Fillet of beef, chicken & horseradish pate wellington dressed by a port & shallot jus

Fillet of bass and salmon seated on a bed of saffron mashed potato and blanketed in a tomato herb hollandaise


Milk chocolate and baileys crème brulee under a sugar nest

Medley of ice cream and sorbet on a bed of mixed fruit

Treacle sponge pudding with a warm vanilla custard

Coffee and petit fours