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2019 Prizegiving

Starters
Roasted Red Pepper & Chilli Soup with a Basil Topping (V&GF)
Chicken Liver Pâté & Rustic Melba Toast
 
Mains
Moroccan Vegetable Tagine (V&GF) 
Poached Salmon Steak with Crème Fraiche & Dill Sauce
Boeuf Bourguignon (Braised in Red Wine with Bacon, Shallots & 
Mushrooms) *
All Served with a Selection of Potatoes & Seasonal Vegetables
 
Desserts
Sticky Toffee Pudding with a Rich Creamy Sauce
Lemon Posset with Shortbread *
 
Coffee/Tea & Mints
 
Guide: 
V – Vegetarian
GF - Gluten Free
* - Gluten Free Alternative Available
 
£30 per person
 
Doors open at 1830 to be seated by 1915 !
 
After the prize giving dance the night away to the sound of a live band