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SAILING PROGRAMME for 2008
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Social Programme 2008
Bar Opening Hours:
Wednesday 19.30-23.00
Friday 18.00-21.00
Sunday 12.00-15.00
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13 November 2006
Christmas Dinner
As the season draws to a close, it is time to think about our tummies again - plenty of time to lose weight sometime around next Easter! Meantime, bring on the Christmas festivities, starting with the Club's Christmas Dinner on Friday Dec 8th at 19:30.
There is a list on the club social board for you to register - you are encouraged to get your name down soon.
The menu is yet to go up on the wall. However, news hot off the press tells me a treat is in store:
Menu
A Medley of Fresh Melon contrasted with a Rich Cumberland Sauce
Or
A Rich Liaison of Leeks & Potatoes In a Cream Soup served with Warmed Bread Roll
****
Roasted Norfolk Turkey with Chipolatas wrapped in Bacon, Chestnut Stuffing and Cranberry Vol au Vents
Or
Poached Darne of Salmon in Hollandaise Sauce Roasted Barrel Potatoes
with
A Selection of Seasonal Vegetables to include Topped Brussel Sprouts, Roasted Parsnips, Baton Carrots & Swedes and Green Beans
****
Traditional Plum Pudding with Brandy Sauce
Or
Platter of Old English Cheeses served with a Burned Apple Chutney And Carr's Water Biscuits finished with Black Grapes
****
Freshly Brewed Teas & Coffee with Warmed Mince Pies
****
Cost is £17.50 per person and a deposit must be paid in advance (to prevent no-shows, which the club has to pay for). The caterers will also want to know exactly what each person wants from the menu, so please indicate your choices on the list. The noticeboard will have a code for the starter / main / dessert which is simply:- Starter Melon - M Soup - S Main Turkey - T Salmon - S Dessert Pudding - P Cheese - C This makes the issue of people stating the number of people in the party a bit more difficult as they'd have to give their preference but I suppose they could all just go for S / T / P!
Closing date for names on the list is Saturday 2nd December (caterers request).
We may be able to provide an online form here on the website - so keep an eye open.
Please contact Matt Pollock for more info.
Tell us what you think - your comments, contributions and photos are very welcome.
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