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A date for your diaries.

UPDATE: The HCC Christmas Lunch will be on Sunday December 15th 2019 at Etchinghill Golf Club. As we had a really good Christmas Lunch at this venue last year, we thought we would return this year. This is a festive event for members and partners and we very much welcome all those who wish to attend. It will take place at Etchinghill Golf Club, Canterbury Road, Etchinghill, CT18 8FA on Sunday December 15th 2019.

Time is 12.30pm for 13.00. There is parking available in the Golf Club car park. The Menu is similar to last year with one or, two changes (see below). Please advise me in your response if you or your partner has any dietary requirements.

Cost is £17.50 for two courses and £23.50 for three courses including mince pies and coffee.
This is the same cost as 2018.

Drinks are paid for separately by individuals. Dress-code is smart casual. No trainers or, jeans please as the Golf Club don’t allow them in the bar/restaurant.

I would be grateful if you could respond by email to cycleclub2015@gmail.com with your names, whether you require two or, three courses, menu choices for you and/or your partner and any dietary requirements. Please also confirm in your email the amount you have paid to the Club’s bank account. Please use the Reference, Xmas (plus your surname), so that we know who has paid.

Sort Code: 77-29-18
Account Number : 40192768
Account Name: Hythe Cycling Club

The cut-off date for responses and payment is November 29th. Payment must be made at the time of booking to the HCC bank account. Last year’s event was a great success and we are hoping that more members will attend in 2019. I very much look forward to your responses.

Many thanks, Mark Brady

Christmas at Etchinghill Golf

 

Starters

Roasted Butternut Soup

Served with an artisan bread roll

Rosemary and Honey Studded Camembert

With toasted ciabatta bread and caramelised onion marmalade

Crab, Crayfish and Avocado Stack

Served on a little gem lettuce with sweet chilli and lime dressing

Layered Pork and Chicken Liver Pate

With toasted sour dough and Christmas chutney

Mains

Traditional Roast Norfolk Turkey Breast

With cranberry and sausage meat stuffing, pigs in blankets and traditional trimmings

Spinach, Butternut and Stilton Puff Pastry Parcel

With a roasted new potatoes and port gravy

Slow Cooked Belly of Pork

Served on a roasted leek and smoked bacon mash with cider gravy

Grilled Sword Fish Steak

With sautéed lemon and thyme new potatoes and fresh mango salsa

Desserts

Lemon Meringue Cheesecake

With a fresh cream

Traditional Christmas pudding

With brandy sauce

Crème Brulee

Served with a shortbread biscuit

Chocolate and Macadamia Nut Brownie

Served with red berry coulis and vanilla ice cream

Selection of Cheese and Biscuits

With frozen grapes and homemade fruit chutney

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