Chefs Choice

To Start

Duck liver pate centering orange & redcurrant marmalade with toasted ciabatta

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Honeydew melon accompanied by duet of coulis

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Salt & pepper tiger prawns & squid centering mango & chili chutney 

Main course

Twice cooked mushroom stuffed chicken leg in a red wine & thyme jus

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Bass fillet garnished by prawn & chorizo butter

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Ham hock & red onion hash with parmentier potatoes

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roasted butternut squash with a mediterranean vegetable sauce

Tuesday-Thursday evenings 2 course £12.95

(If you fancy a dessert to finish off your meal please turn over and view our a la carte dessert selections)

Please advise a member of staff if you suffer from allergies or dietary requirements

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