Our annual Presentation Dinner & Dance on Saturday 24th February is now available for booking.
The menu for the Presentation Dinner & Dance is set out below.
Please indicate your choice of starter, main and dessert on the booking form below.
The cost of the evening is £35 per person and cheques should be made payable to SPGC Committee.
Pre dinner drinks from 6.30pm with dinner commencing at 7.15pm, bar closes at midnight and carriages at 1.00am.
The dress code is Dinner Jackets or Lounge suits for Men and Cocktail Dresses for Ladies.
Please complete the booking form together with cheques as soon as possible to help with the planning of the event.
You can download a booking form by clicking this link: 2018_Presentation_Booking_Form
You can arrange your own table of 10 or we can arrange the table group for you.
Please pass the completed booking forms to either Geoff Snape, Marion Gatland, or put into an envelope and post in the Competition Box.
Thanking all of you in anticipation of your support.
Geoff Snape, Club Captain: Geoff.email@example.com (07484670023)
Marion Gatland, Ladies Captain: firstname.lastname@example.org (01892770530)
THE 2018 PRESENTATION DINNER & DANCE MENU
Jerusalem Artichoke Soup with pulled Ham Hock, Truffle Oil and Chives.
Salt Cured Duck Breast with Ribbons of Winter Melon, Pink Pickled Ginger, Cucumber Sushi Roll and a Soy and Honey Dressing.
Scottish Mussels steamed in a Lime, Ginger and Coconut Milk broth finished with Coriander.
Beetroot and Goats Cheese Tart with a warm New Potato Salad
Roasted Lamb Rump with Orange Braised Salsify, creamed Leeks, Parsley croquette and a Red Wine and Rosemary Jus.
Pan Fried Mackerel Fillets with a smoked Parsnip Puree, Fondant Potato, Watercress and a Hazelnut and Crayfish Beurre Noisette.
Pressed Belly of Pork with a Grain Mustard Mash, Braised Savoy Cabbage, Baby Carrots and a Stilton Sauce.
Fresh Tagliatelle with Wild Mushrooms, Shallots and Smoked Garlic with Parsley, Parmesan Shaving and Egg Yolk
Dark Chocolate and Orange Iced Parfait with Crème Fraiche Sorbet
Rhubarb and White Chocolate steamed, Sponge with a Lemongrass Crème Anglaise.
Pear Almond and Frangipane Tart with Caramel Sauce and Clotted Cream.
Cranberry Jelly with Orange Cream and Shortbread.
A selection of cheese and biscuits.
Tea, Coffee and Chocolate Truffles.