Christmas Lunch

Sunday 11th December 2016

Meet at 12:30pm for a 13:00pm table booking

Glenskirlie House and Castle

Welcome to our Annual Christmas Lunch.

Join us and experience great company, food, wine and MX-5 banter in abundance making a fine start to the festive season.

As usual, we’ll have a secret Santa. If you wish to participate simply bring along a Ladies present if you’re a lady or a Gents present if you’re a gent. We normally look upon a value of up to £10 as a guide.

If anyone would like to stay in the hotel, a special room rate has been arranged with the hotel. This is £129 for a double including breakfast (normally £200). If you wish to take up this offer please phone the hotel direct to get the reduced room prices. Early booking advised.

NOTE: The three course Christmas meal is £26.99 and a £10 deposit per person is required when signing up for this event.

There is a maximum or 30 places available to the club.

Dietary requirement can be accommodated.

Event Organisers: Jim and Drew

Festive Lunch Menu

Starters

Confit duck terrine served with an Earl Grey and orange jelly, prune purée and crisp bread.

Winter vegetable broth with crusty bread.

Beetroot cured salmon with heritage baby beetroot, lemon and olive oil gel and a pea shoot salad.

Chicken liver pate with winter spiced fruit chutney, apple puree and oatcakes.

Sloe gin and bramble timbale with grapefruit coulis and grapefruit jam.

Main Course

Roast turkey with pan gravy and all the trimmings.

Pan fried salmon served with lemon and rosemary dauphinoise potato, braised baby fennel
and chive fumet.

Celeriac and apple risotto with caramelised apples, celeriac crisps and micro herb salad.

Roast fillet of beef, hand sliced and served with Glenskirlie’s classic monkey gland sauce
(a creamy cognac, tomato and mushroom sauce).

Breast of chicken stuffed with chestnut mousse served with a rosemary rosti potato, honey roasted
carrots, parsnips and a red wine jus.

Dessert

Christmas pudding with warm brandy sauce.

Cointreau and kumquat cheesecake with orange glaze and Chantilly cream.

Gingerbread parfait with pear poached in mulled wine and brandy snap tuille.

Baileys crème brulee with chocolate chip shortbread.

Carrot cake with mango curd, cheese frosting and a mango and lime gel.

Coffee or tea with mincemeat pie.

Members Attending Lunch:

• 02 – Ali & Drew            (Deposit paid)
• 04 – Maria & Jim          (Deposit paid)
• 05 – Dave                     (Deposit paid)
• 06 – Susan                   (Deposit paid)
• 08 – Janet & Wattie      (Deposit paid)
• 10 – Karine & Hugh      (Deposit paid)
• 12 – Irene & Ian            (Deposit paid)
• 14 – Bobbie & Richard (Deposit paid)
• 16 – Rosie & Alan         (Deposit paid)
• 18 – Jacqueline & Ian   (Deposit paid)
• 20 – Rosie & Frank       (Deposit paid)

10 Places still available