Hubberton Hikers '2005/6' Christmas Menu

THE HUBBERTON HIKERS CHRISTMAS PARTY WILL TAKE PLACE ON SATURDAY 4TH FEBRUARY 2006 AT THE GIMBALS RESTAURANT SOWERBY BRIDGE. THE PRICE FOR THE MEAL WILL BE Ł25.00. DRINKS WILL BE EXTRA. THE COST OF THE MEAL DOES NOT INCLUDE ENTERTAINMENT. TRANSPORT WILL NOT BE PROVIDED UNLESS EVERYBODY IS IN AGREEMENT TO PAY FOR A BUS, BUT AS IM SURE YOU WILL KNOW THIS ADDS TO THE EXPENSE. EITHER SOME MEMBERS WILL DRIVE (PLEASE INFORM THE SQUIRE IF YOU ARE WILLING TO DRIVE) OR TAXIS CAN BE BOOKED AT AN ADDITIONAL COST.
IT WOULD BE GRATEFULLY APPRECIATED IF MEMBERS COULD FILL IN THEIR REPLY FORM ATTACHED TO THE BOTTOM OF THIS LETTER BY SELECTING THEIR DESIRED CHOICE OF FOOD AND INCLUDE A NON-REFUNDABLE DEPOSIT OF Ł25.00 PER PERSON AT YOUR EARLIEST CONVENIENCE. HIKERS HAVE UNTIL THE 21st JANUARY 2006. YOU MAY HAND YOUR COMPLETED FORMS/MONEY (CHEQUES TO BE MADE PAYABLE TO EITHER GIMBALS OR A.M.BRADLEY) TO LEADER AT THE HIKE ON SATURDAY 21ST JANUARY. PLEASE INCLUDE THE NAMES OF PARTNERS/FRIENDS WHO HAVE BEEN INCLUDED ON YOUR FORM.
AFTER THIS POINT IT WILL BE OPEN TO ANYBODY FOR A FURTHER WEEK.

NAMES

NUMBER IN PARTY (If more than 2 please use additional sheets for food choices)

DEPOSIT PAID Ł CASH/CHEQUE

To start with Person 1 Person 2

Cream of mushroom and and spinach soup with sauteed garlic button mushroom bruchetta.

Warm leaf salad of bacon and smoked chicken with a mango and coriander dressing and garlic croutons.

Jerusalem artichoke rosti topped with smoked salmon and dill creme fraiche with lemon dressed wild rocket.

Crisp filo parcels of shredded slow cooked duck with spring onions, cashew nuts and soy with a purple plum sauce.

Main dishes

Braised lamb shank in quince and shallot jus with celeriac mash.

Seared seabass fillets on smoked haddock kedgeree with poached quails eggs.

Baked chicken breast filled with Emanthal, wrapped in Parma ham and puff pastry on a fricassee of canalinni beans and roast garlic.

Crisp roast belly pork with cider apple sauce and sweet mustard sauce.

Puddings

Baked rice pudding with fig jam and pomegranite molasses.

Chocolate and orange ice cream with orange caramel sauce.

Pavlova with a compot of raspberries in cassis with double cream.

Crisp vanilla creme brulee fruit Florentines.

------------------------------

Coffee.

Ł25.00 per head

Tip: You can type into above form and then print it. Or you can simply print it and then fill it in with a biro.

back to main page

This page last updated on 8th January 2006

To start with	Person 1	Person 2
Cream of mushroom and and spinach soup with sauteed garlic button mushroom bruchetta.
Warm leaf salad of bacon and smoked chicken with a mango and coriander dressing and garlic croutons.
Jerusalem artichoke rosti topped with smoked salmon and dill creme fraiche with lemon dressed wild rocket.
Crisp filo parcels of shredded slow cooked duck with spring onions, cashew nuts and soy with a purple plum sauce.

Main dishes
Braised lamb shank in quince and shallot jus with celeriac mash.
Seared seabass fillets on smoked haddock kedgeree with poached quails eggs.
Baked chicken breast filled with Emanthal, wrapped in Parma ham and puff pastry on a fricassee of canalinni beans and roast garlic.
Crisp roast belly pork with cider apple sauce and sweet mustard sauce.

Puddings
Baked rice pudding with fig jam and pomegranite molasses.
Chocolate and orange ice cream with orange caramel sauce.
Pavlova with a compot of raspberries in cassis with double cream.
Crisp vanilla creme brulee fruit Florentines.
------------------------------
Coffee.

Ł25.00 per head