Chaps dust those tuxedos down and treat the other half to a new sparkly frock.
This years dinner dance is being held at the red brick house, Mansfield Woodhouse on Saturday the 22nd of November. Kick off will again be 6.30pm. Would like to be sat down for the meal by 7.30pm if possible. Book taxis for 12.30 am. Bar closes at midnight.
If you are a first timer, it is a black tie event where certificates and awards are issued out to qualifying trainees and members. The evening consists of, on arrival drinks at the bar, followed by a three coarse meal, ( menu below ) freshly ground coffee and mints and disco. Oh yes and a few DRINKY POOS. There will again be a photographer, so once you have arrived and acquired a drink, go and have your photograph taken. ( will be having a bit of fun with the photos this year ) Friends and family are more than welcome,The more the merrier.
The price for the evening is Â£28 per person. Bargain.
Can all payments and menu choices be given to me please. Would prefer a cheque but cash is okay.
(cheques made payable to MANSFIELD 735 BSAC)
Can you make sure you put down WHO IS HAVING WHAT MEAL please so i can sort out the menu cards for the tables. Also plesse let me know if you cannot make it so i don’t have to keep chasing you up to see if you are going.
You can give me payment and menu choices at the club house on Thursdays or the pool on Saturdays. If not pop it through my door or mail it to me. (please get in touch for my address). You can also email me menu choices and give me payment separately. Whatever tickles your fancy.
Some folks are staying the night at the red brick house.
I don’t know what the prices for rooms are so i would advise you to ring them ASAP to see what is available.
Any questions please feel free to get in touch with me.
It was a cracking night last year with 75 of us feeling a little bit tipsy by the end of the night so lets make this year even better.
I WILL NEED ALL PAYMENT AND MENU CHOICES HANDED IN TO ME BY NOVEMBER THE 8TH PLEASE, AS I HAVE TO HAND EVERYTHING IN TO THE RED BRICK BY THEN.
Thanks a lot.
CHEFS HOMEMADE PLUM AND BASIL SOUP.
PRAWN CEASER STYLE SALAD WITH PARMESAN, CROUTONS AND ANCHOVIES.
HAM, HOCK AND PARSLEY BALLONTINE, CRUSTY BREAD, APRICOT AND GINGER CHUTNEY.
STEAMED FILLET OF SALMON, MUSHROOM AND BASIL PESTO CREAM SAUCE.
ROAST BEEF WITH YORKSHIRE PUDDING.
FILLET OF CHICKEN, CHASSEUR STYLE SAUCE WITH TARRAGON AND WHITE WINE.
all main courses are served with fresh seasonal vegetables.
(VEGETARIAN AVAILABLE UPON REQUEST)
WARM WINTER BERRY CRUMBLE WITH VANILLA INFUSED CUSTARD.
VANILLA AND THYME PANNA COTTA WITH CRUSHED RASPBERRIES.
DARK CHOCOLATE TRUFFLE TORTE.
FRESHLY GROUND COFFEE AND MINTS.