Sorry to mention XMAS when it’s only October, but, social committee débutante Rebecca has only gone and booked the Xmas meal. This year’s venue is The Dalton Rooms in Lancaster, with a very tasty looking set menu of 4 courses for a remarkably austere £20.

  • When: Thursday, 2nd December, 7pm
  • Where: The Dalton Rooms, Lancaster (I just said that already)
  • How Much: £20 per person
  • Who: Club Members, partners (i.e. sexual life partners, not badminton partners), friends of the club
  • Usual rules apply. We need a deposit of £10 per person to secure your place. Places are limited, obviously, so it’s first come first served.

    You can email your interest and menu choices to secretary@nulltorrisholme-badminton.co.uk or to RebeccaBrock@nulltorrisholme-badminton.co.uk – all monies to Rebecca or James or via team captains (if your captain is one of the ones we can trust).

    Menu – Also, click here. Ignore the price on their website, it’s £20…

    STARTERS

    • CLASSIC FRENCH ONION SOUP
      Home-made using a beef and brandy stock, topped with a gruyere cheese croute.
    • HAM HOCK TERRINE
      Pressed with buttered leeks & fresh parsley
      served with pea & mint mayonnaise
    • HOME-CURED SALMON GRAVLAX
      With a honey, dill and wholegrain mustard dressing
    • SCALLOPS ST. JACQUES
      Seared queen scallops in a white wine & garlic sauce, with shallots, fresh basil, pomme purée &
      finished with freshly grated parmesan
    • HORSE CHESNUT, PARMESAN & GOATS CHEESE TWICE BAKED SOUFFLE
      Drizzled with caramelised lemon dressing

    MAIN COURSES

    • TRADITIONAL ROAST CHRISTMAS TURKEY WITH ALL THE TRIMMINGS
      Including Yorkshire pudding, sausage meat & apricot stuffing, pigs in blankets, roasted potatoes, parsnip & carrot mash.
    • PAN FRIED FILLET OF SILVER BREAM
      With roasted curried parsnips &
      dauphinoise potatoes
    • CONFIT DUCK LEG
      Crispy duck leg with buttered fondant
      potato, sticky red cabbage & mulled
      wine sauce
    • INDIVIDUAL HOME-MADE FISH PIE
      Topped with cheesy mashed potato & served with buttered greens
    • BEEF BOUGIGNON
      Traditional slow braised beef in a rich red wine sauce, with home-cut chips & fresh bread
    • CHICKEN GALANTINE
      Rolled with apricots, sage & garlic, served with dauphinoise potatoes and butternut squash puree
    • WINTER VEGETABLE COBBLER
      Mixed root vegetables in a creamy white wine sauce with a crumble topping, with fresh bread

    HOME MADE DESSERTS

    • TRADITIONAL CHRISTMAS PUD
    • TIRAMASU
    • SHERRY TRIFLE
    • WHITE CHOCOLATE CHEESECAKE
    • BREAD AND BUTTER PUDDING

    TO FINISH

    • FRESHLY GROUND COFFEE & MINTS