Annual Dinner 2012
Information
Time - 6pm onwards
Date - Saturday 4th February
Location - Belstead Brook Hotel
Its that time of year again! So get out your dinner jackets lads. Girls you know what to do!
We are heading over the the Belstead brook Hotel, for a dinner and a celebration of our club over the past year. Its also a great opportunity to catch up and see everyone again.
If you've never been before its always a really good laugh! We have a 3 course sit down meal, then the entertainment kicks off, and plays long into the night.
Rooms are available at the Belsted Brook hotel at a discounted rate, and you get a lovely breakfast.
If your interested please give Maria a call on -
01206 391010
Time - 6pm onwards
Date - Saturday 4th February
Location - Belstead Brook Hotel
Its that time of year again! So get out your dinner jackets lads. Girls you know what to do!
We are heading over the the Belstead brook Hotel, for a dinner and a celebration of our club over the past year. Its also a great opportunity to catch up and see everyone again.
If you've never been before its always a really good laugh! We have a 3 course sit down meal, then the entertainment kicks off, and plays long into the night.
Rooms are available at the Belsted Brook hotel at a discounted rate, and you get a lovely breakfast.
If your interested please give Maria a call on -
01206 391010
The Scuba 65 Menu
To Begin
- Leek, potato and thyme soup (v)
- Chicken and wild mushroom terrine with winter spiced red onion marmalade
- Fan of melon with Parma ham and fig purée
The Main Event
- Roast beef and Yorkshire pudding
- Chicken breast with tomato, mushroom and tarragon jus
- Vegetarian toad in the hole (v)
(All served with seasonal vegetables and potatoes)
To Finish
- Chocolate brownie with chantilly cream
- Raspberry cheesecake with berry compôte
- Fresh fruit salad with poring cream (optional)
- Cheese & biscuits with grapes & celery
Freshly brewed tea/coffee and mints to finish
To Begin
- Leek, potato and thyme soup (v)
- Chicken and wild mushroom terrine with winter spiced red onion marmalade
- Fan of melon with Parma ham and fig purée
The Main Event
- Roast beef and Yorkshire pudding
- Chicken breast with tomato, mushroom and tarragon jus
- Vegetarian toad in the hole (v)
(All served with seasonal vegetables and potatoes)
To Finish
- Chocolate brownie with chantilly cream
- Raspberry cheesecake with berry compôte
- Fresh fruit salad with poring cream (optional)
- Cheese & biscuits with grapes & celery
Freshly brewed tea/coffee and mints to finish