The Silver Sands Restaurant & Bar

served with a warm bread roll

served with garlic bread

Scallop cooked in white wine, served with Garlic bread

served with colcannon mash and a whisky sauce

bound in Marie Rose dressing, served with Mango Salsa, buttered brown bread

topped with red onion chutney, served with salad and brioche

cooked in red wine & rosemary jus served with mash and vegetables

composed of salmon, tiger prawn & scallop served with spinach potato, white wine and mango salsa

served with sautéed potato, vine tomato with peppercorn sauce and vegetables

choice of chicken or tiger prawn served with rice

roast vegetable bound in tomato pesto and pasta served with Garlic Bread

served with chunky chips, tomato and mushroom

served with chunky chips, tomato and mushroom

served with sunny side egg, salad and chips

served with mashed potato, vegetables and vine tomato with lemon wedge

served with salad and tartare sauce

served with salad and chips

with peas or beans

Peppercorn, wholegrain mustard or whisky

meringue nest with ice cream, drizzled with butter-scotch sauce and fruits of the fruit

served with vanilla ice cream

served with vanilla ice cream and toffee sauce

served with oatcakes, frozen grapes and red onion jam

served with warm sourdough

with brioche bread crisps and spiced plum chutney

with seared cherry tomatoes and balsamic dressing

with all the trimmings

with dill cream on a sunblush tomato mash and seasonal vegetables

topped with rocket and parmesan

with brandy sauce

with toffee sauce and vanilla ice cream

with parsnip crisps

red onion and toasted brioche

sausage meat and herb stuffing, fresh cranberries, roasted root vegetables and potatoes, chipolata wrapped in bacon, roast potatoes

braised red cabbage, roasted root vegetables and rich pan gravy

tomato fondue, braised chicory

sautéed wild mushrooms

with brandy sauce cream

biscuits, celery and home made chutney

with a hint of orange and cinnamon, rich creamy custard

served with mini mince pies and homemade petit fours

served with warm sourdough

with brioche bread crisps and spiced plum chutney

with seared cherry tomatoes and balsamic dressing

with all the trimmings

with dill cream on a sunblush tomato mash and seasonal vegetables

topped with rocket and parmesan

with brandy sauce

with toffee sauce and vanilla ice cream

served with a warm bread roll

served with garlic bread

Scallop cooked in white wine, served with Garlic bread

served with colcannon mash and a whisky sauce

bound in Marie Rose dressing, served with Mango Salsa, buttered brown bread

topped with red onion chutney, served with salad and brioche

cooked in red wine rosemary jus served with mash and vegetables

composed of salmon, tiger prawn scallop served with spinach potato, white wine and mango salsa

served with sautéed potato, vine tomato with peppercorn sauce and vegetables

choice of chicken or tiger prawn served with rice

roast vegetable bound in tomato pesto and pasta served with Garlic Bread

served with chunky chips, tomato and mushroom

served with chunky chips, tomato and mushroom

served with sunny side egg, salad and chips

served with mashed potato, vegetables and vine tomato with lemon wedge

served with salad and tartare sauce

served with salad and chips

with peas or beans

Peppercorn, wholegrain mustard or whisky

meringue nest with ice cream, drizzled with butter-scotch sauce and fruits of the fruit

served with vanilla ice cream

served with vanilla ice cream and toffee sauce

served with oatcakes, frozen grapes and red onion jam

served with warm sourdough

with brioche bread crisps and spiced plum chutney

with seared cherry tomatoes and balsamic dressing

with all the trimmings

with dill cream on a sunblush tomato mash and seasonal vegetables

topped with rocket and parmesan

with brandy sauce

with toffee sauce and vanilla ice cream

with parsnip crisps

red onion and toasted brioche

sausage meat and herb stuffing, fresh cranberries, roasted root vegetables and potatoes, chipolata wrapped in bacon, roast potatoes

braised red cabbage, roasted root vegetables and rich pan gravy

tomato fondue, braised chicory

sautéed wild mushrooms

with brandy sauce cream

biscuits, celery and home made chutney

with a hint of orange and cinnamon, rich creamy custard

served with mini mince pies and homemade petit fours

served with warm sourdough

with brioche bread crisps and spiced plum chutney

with seared cherry tomatoes and balsamic dressing

with all the trimmings

with dill cream on a sunblush tomato mash and seasonal vegetables

topped with rocket and parmesan

with brandy sauce

with toffee sauce and vanilla ice cream

served with warm sourdough

with brioche bread crisps and spiced plum chutney

with seared cherry tomatoes and balsamic dressing

with all the trimmings

with dill cream on a sunblush tomato mash and seasonal vegetables

topped with rocket and parmesan

with brandy sauce

with toffee sauce and vanilla ice cream

served with a warm bread roll

served with garlic bread

Scallop cooked in white wine, served with Garlic bread

served with colcannon mash and a whisky sauce

bound in Marie Rose dressing, served with Mango Salsa, buttered brown bread

topped with red onion chutney, served with salad and brioche

cooked in red wine & rosemary jus served with mash and vegetables

composed of salmon, tiger prawn & scallop served with spinach potato, white wine and mango salsa

served with sautéed potato, vine tomato with peppercorn sauce and vegetables

choice of chicken or tiger prawn served with rice

roast vegetable bound in tomato pesto and pasta served with Garlic Bread

served with chunky chips, tomato and mushroom

served with chunky chips, tomato and mushroom

served with sunny side egg, salad and chips

served with mashed potato, vegetables and vine tomato with lemon wedge

served with salad and tartare sauce

served with salad and chips

with peas or beans

Peppercorn, wholegrain mustard or whisky

meringue nest with ice cream, drizzled with butter-scotch sauce and fruits of the fruit

served with vanilla ice cream

served with vanilla ice cream and toffee sauce

served with oatcakes, frozen grapes and red onion jam