Gentlemen the time has come for you to book your place at the Old Street Christmas Party aka the Denise Vinyl Cup.
History of this event will be given by Mr Hay via a PowerPoint presentation – but ultimately it’s an opportunity for us to play an inter-club game during the day, and then go on to The Lamb Tavern in Leadenhall Market for Christmas Dinner and our Annual Awards for all three sides.
Please update Pitchero for your match availability – and then select your meal from the options below.
The meal is £40 per head – with significant others more than welcome.
Please let Lynn know your selections and make your payment to the club account no later than November 14th to guarantee your place.
Any questions give Lynn or Will a shout.
• A - Butternut squash, orange & chestnut soup (v)
• B - Chicken liver parfait, caramelised onions, winter pickles, sourdough toast
• C - Root vegetable bubble & squeak, poached egg, hollandaise sauce (v)
• D - Whisky oak smoked salmon, orange, pomegranate & mizuna salad
• E - Gressingham duck, juniper & coriander croquettes, apple & walnut salad, herby crème fraîche
Mains (All served with goose fat roast potatoes, honey roasted carrots & parsnips)
• A - Crown of English rose turkey,
pigs in blankets, stuffing, bread sauce, winter greens, chestnuts
• B - Hampshire venison, damson & parsnip pithivier, celeriac purée, winter greens, chestnuts
• C - Beetroot, fennel & mixed nut roast, Bloody Mary sauce, olive oil roast potatoes & Jerusalem artichokes (v)
• D - Pan fried sea bass, celeriac, smoked bacon, chicory, shallots
• E - Confit Gressingham duck leg, smoked bacon, haricot beans, lentils
• A - Figgy pudding, salted caramel ice cream
• B - Chocolate & orange brioche bread & butter pudding, vanilla ice cream
• C - Oxford Blue cheese, quince jelly, seeded crackers
• D - Bramley apple
& cranberry crumble, custard
• E - Pear, fig, honey & cinnamon tart, crème fraîche ice cream
P.S. If anyone has any old boots please give them to Mr Hay so he can convert them into trophies.
Updated 08:46 - 15 Mar 2017 by Lynn Hay