+++ Club Members Only +++
Dress Code – Smart Casual
Address (this is the Masonic Lodge opposite the club)
Berkshire Masonic Centre,
Please give choices to Paul Hays ASAP
you can also email choice to email@example.com
Dinner at Sindlesham Court (just across the road from the clubhouse) on 27 October 2018 – 7:00 pm for 7:30 start.
Dear all, as it is our 40th Anniversary this year, we chose local! However, it is a set sliver service single menu at Sindlesham Court.
The Dinner is for you and one guest/partner and is free. Some drinks at your own expense as you choose. Great fun, some puzzles to work out, a quiz and a raffle will also be run.
However, this year it means only one choice of Starter, Main Course and Dessert for all. We have to choose one, so you get to vote for it, if you wish to come that is. There is a limited exception only for special dietary needs and vegetarians. We have limited the vast range to some easier choices: We will go for the highest count as to what we will all eat!
S1 Duck spring roll and prawn wonton with crispy salad and hoi sin dressing
S2 Smoked salmon in a rich salmon mousse served in a roulade on a bed of lettuce with a lemon dressing S3. Fresh melon wrapped in thinly sliced Parma ham with a crispy leaf salad and a classic vinaigrette dressing S4 Roast tomato, red pepper and butternut squash soup with toasted crutons
M1. Salmon en croute, cooked in a filo pastry case with grilled cherry tomatoes and asparagus with a tarragon sauce M2 Lamb shank, slowly braised in a red wine and herb marinade M3 Herb crust breast of cornfed Chicken wrapped in Parma ham with cherry tomatoes and a tomato and basil sauce M4 Traditional roast sirloin of beef with Yorkshire pudding M5 Roast loin of pork with apple, apricot and prune stuffing
With roast or saute, or new potatoes (based on man chosen), and a medley of fine whole green beans, carrots, baby corn and mange tout
D1. Fresh fruit platter served with cinnamon syrup and clotted cream ice cream
D2 Belgian chocolate cheesecake with caramel ice cream D3 Eton Mess D4 Blackberry and apple pie
SV1 Deep fried camembert served with toast and a port and redcurrant sauce
SV2 Fan of melon with seasonal fruits SV3 Grilled flat mushroom drizzled with stilton and peppercorn sauce, on toasted ciabatta
SV4 Roast tomato, red pepper and butternut squash soup with toasted crutons
SV5 Caramelised red onion and goat’s cheese tart SV6 Broccoli and stilton soup wholemeal crutons
MV1 Roasted vegetable and butternut squash filo tart finished with tomato coriander sauce
MV2 Strudel of leak, cherry tomato and goat’s cheese finished with a creamy wine sauce
MV3 Tagliatelle with wild mushroom, spinach and fresh parmesan shavings
MV4 Mediterranean vegetable penne pasta topped with feta and glazed cherry tomatoes
MV5 Cannelloni filled with spinach, ricotta and peppers on a bed of sweet potato mash
MV6 Deep filled cherry tomato & basil tartlet topped with buffalo mozzarella with balsamic & olive oil
DV1. Fresh fruit platter served with cinnamon syrup and clotted cream ice cream
DV2 Belgian chocolate cheesecake with caramel ice cream
DV3 Eton Mess DV4 Blackberry and apple pie