Shearwater Annual Dinner, Dance & Prize Giving Friday 28th November 2014 @ The Mill Rode

Dear All,

There is still plenty of sailing to take part in at Shearwater over these next two months, but looking towards the end of our sailing season I am pleased to announce that our Annual Dinner, Dance and Prize Giving will be taking place on Friday 28th Noverber 2014 @ 7 for 7.30pm at The Mill Rode.

This is a fantastic venue and this year we have a very exciting menu to choose from which I list below. In addition live music will be provided by the Bill Lynn Trio plus Special Guests, playing a broad range of both jazz and popular music.

Tickets are priced at £26 each and once again to encourage our younger members to join us for this event Junior tickets will be £16.

Please feel free to bring along any family members or friends to join us for this special evening in our Club calender, and a chance to get dressed up for a good night out.

Menu

Starters

Seared Calves Liver on Toasted Ciabatta with Sage & Lime Butter

French Onion Soup with Parmesan Crouton

Potted Shrimp with Cayenne & Mace Seasoned Butter & Brown Bread

Goats Cheese, Pear & Watercress salad with Cranberry & Olive Oil Dressing √

Main courses

Confit Pork Belly, Braised Celeriac, Boulangerie Potatoes, Cider Jus & Buttered Kale

Slow Roasted Shoulder of Lamb, Champ Mash, Braised Vegetables & Red Wine Jus

Chestnut, Stilton & Leek Wellington, Spinach, Roast Parsnips & Potatoes with Cranberry Gravy √

Pan Roasted Hake Fillet with Tomato, Saffron & Fennel Broth, Sautéed Mixed Greens & New Potatoes

Roasted Chicken Breast filled with Mushrooms, Wrapped in Streaky Bacon, served with Green Beans & Blue Cheese & Port sauce

Desserts

Iced Peanut Butter & Milk Chocolate Parfait with Sesame Seed Brittle

Panattone & Marmalade Pudding with Vanilla Custard

Fresh Raspberry & Chambord Crème Brulee with Lange Du Chat Biscuits

Millionaires Shortbread Cheesecake – Salted Caramel, Milk Chocolate & Clotted Cream

To Finish

Freshly Ground Coffee, Fruit Teas & Homemade Fudge

Attached is a menu sheet for you to make your menu selection when purchasing your tickets with details of how to make payment.

SSC Dinner Booking Form 2014

Please note that The Mill require our final orders two weeks prior to the event and therefore the cut off date for placing orders and making payment will be the 14th November 2014.

I do hope you will be able to join us and take this opportunity of meeting fellow Club Members, Family and Friends.

Martyn Stubbs

Commodore for 2014