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Shanklin & Sandown Golf Club
Shanklin & Sandown GC

Society Menu

Prices are for groups of 12-20 people. Please ask for a quote for more than 20 people. Vegetarian and Special Diets available. If you would like to customise your menu to suit your event, please speak to Sarah on 01983 403217 or email [email protected].

Early Starters

  • Coffee - £1.20
  • Pot of Tea - £1.20 per person
  • Crispy Bacon or Sausage Bap - £3.65
  • Full English Breakfast - £6.75

Light Bites - £7.50

  • Ham & Cheese Traditional Ploughmans
  • Soup & Sandwiches
  • Grilled Gammon Ham, 2 Eggs, Tomato, Salad & Chips
  • Turkey, Ham & Leek Puff Pastry Pie, Peas & Mash
  • Chorizo, Red Pepper & Basil Spaghetti with Grilled Chicken Fillet
  • Fresh Local Seafood to order with Salad & Fries

Two Course Meal - £15.00

  • Pork Tenderloin, Pan Fried with Mushroom, Thyme & Port Sauce, served with Seasonal Vegetables & Potatoes
  • Apple Tart Tatin with Vanilla Ice Cream
  • Rump Steak, Pan Fried with Peppercorn Sauce, Grilled Tomato, Mushroom & Chips
  • Cheeseboard with Fruit & Biscuits
  • Haddock or Cod Fillet, Beer Battered with Peas, Salad, Lemon, Tartare Sauce & Chips
  • Lemon Tart with Berry Coulis
  • Chunky Lamb Shepherds Pie with Red Wine & Rosemary Sauce, Seasonal Vegetables & Mashed Potatoes
  • Pear & Apple Crumble with Toffee Sauce
  • Chicken Supreme, filled with Thyme & Garlic, Roasted Seasonal
  • Vegetables & Potatoes
  • Pannacotta with Fresh Strawberries

Three Course Meal - £25.00

Includes Bacon/Sausage Bap on arrival.

Choose one from each course:

Starters

  • Homemade Soup & Bread
  • Chicken Liver Pate & Red Onion chutney with Salad & Toast
  • Smoked Bacon & Cherry Tomato Tart with Salad & Parmesan
  • Crab & Vegetable Filo Roll with Julienne Salad
  • Breaded Flat Mushroom with Stilton & Toasted Ciabatta

Mains

  • Pan Fried Tenderloin with Calvados Sauce
  • Slow Cooked in Red Wine Beef & Button Mushroom with Puff Pastry Lid
  • Roasted Chicken Supreme, Stuffed with Thyme & Garlic with White Wine Sauce
  • Roasted Lamb Rump with Port & Roasted Root Vegetable Sauce
  • Roasted Topside of Beef & Yorkshire Pudding with Gravy
  • Pan Fried Butterfly Chicken with Garlic & Wild Mushroom Sauce

Deserts

  • Sticky Toffee Pudding with Vanilla Pod Ice Cream
  • Mixed Berries & White Chocolate Pavlova
  • Sliced Apple & Pear Crumble & Custard
  • Marmalade Bread & Butter Pudding with Whipped Cream
  • Chocolate Sponge with Chocolate & Disaronno Sauce