LBSC PARTYAND PRIZE GIVING AT THE SEAFORTH ON SATURDAY 7TH DECEMBER



WHAT YOU NEED TO KNOW
 
WHERE: UPSTAIRS AT THE SEAFORTH

TIME: 7 FOR 7.30

COST: £26 PER PERSON

REPLY AND MENU CHOICES: DONALD BUCHANAN

DEADLINE: 30TH NOVEMBER

ONLINE PAYMENT: LOCH BROOM SAILING CLUB
SORT CODE: 83 28 01
a/C: 00190424

CHEQUES MADE OUT TO LBSC: DAVE MAXWELL


From the Commodore ...

It gives me enormous pleasure to invite members and friends  to the LBSC party on Saturday 7th December, 7 for 7.30 pm upstairs in the C4th Inn. On arrival, there will be a welcoming glass of fizz (included in the price) and the bar will be open for thirstier members. There will also be a choice of white and red house wines on show for people to make a selection and pay for at that time. 

At 7.30 the Commodore will request all to be seated and make a (very short!) speech of welcome. Waiting staff will come round the tables and take the dinner orders and we all sit back and relax till... After dinner speeches and presentations are still being finalised. Carriages for e-leven-ish...the wee rock just to the east of Hirta (Donald type joke!). NB: there will be a band playing downstairs that evening.

Please look at the menu below which will cost £26 per person. NB:The Veggie main dish may change.

It would greatly help, if all would reply... to me... saying yay or nay but I know that probably won't happen. But I do need all who are coming to let me know by Saturday 30th November and, it would help the C4th know any special dietary needs and an indication of which main course they would like...starters and desserts can be left.

Payment   to be made also by 30th November to Dave Maxwell (Hon. Treasurer)
... cash, cheque or BACS transfer but please ensure Dave knows for whom the payment is being made.

All trophies and awards to be returned to the Club by Saturday 30th.


MENU

STARTER
Soup of the Day
with Crusty Bread
Scottish Smoked Salmon
with Salad and Crusty Bread
Grilled Whole Mushroom
stuffed with Bacon & Chives
and Topped with Goats Cheese

MAIN COURSE
Roast Salmon
with Tarragon Mash
Honey Roast Gammon
with all Trimmings
Traditional Roast Turkey
with Pork Stuffing
Butternut Squash & Blue Cheese Wellington
DESSERT

Christmas Pudding
with Brandy Sauce
Apple Crumble & Custard
Lemon Meringue Pie
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