Annual Club Dinner

7th November in Strathpeffer.  Please let Clifford know if you wish to attend.
(clifford@fairburn.co.uk)

The MENU

Starters
Cream of tomato and red pepper soup
Haggis cigars, haggis and potato wrapped in filo pastry with a whisky
and black pepper sauce
Roasted duck, orange and mint salad set on dressed mixed leaves

Main course
Roast sirloin of beef with Yorkshire pudding and pan gravy
Pan seared fillet of salmon with creamed leek and bacon sauce
Asparagus and pea risotto with parmesan shavings and garlic bread

Desserts
Creme brulee with a shortbread teaspoon
Raspberry and white chocolate bread and butter puddingLemon and lime tart with with berry syrup

Nominations for the Dymock Trophy should be forwarded to Ken asap.
This award is for a club member who has carried out services for the
club.

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