Social - Laying Up Supper Saturday 1 December 2018

Woodside

We follow the  tradition of sailing clubs with our annual Laying Up Supper on Saturday 1 December 2018 at Woodside, Glasshouse Lane, Kenilworth, Warwickshire CV8 2AL

Woodside is an Edwardian mansion surrounded by grounds and gardens near the centre of Kenilworth. Leisure facilities for residents include pool, tennis court, pitch 'n'putt

Cost £42 per person, to include welcome drink on arrrival, a three course meal, coffee and mince pies

Dress code: Evening attire, black tie welcome but not compulsory

Arrival drink from 7pm, please be seated for dinner to be served at 7.30pm. followed by a disco 

A disco will follow speeches and HOEOCA's Annual Awards and the evening will end at midnight.

Please advise Maureen if you require overnight accomodation. We have a number of rooms reserved for Hoeoca. 

You will also need to call the hotel to confirm your booking and give some card details. You will not be charged, but please settle you account with the hotel directly as you checkout.

Woodside telephone number is 01926 852217

Room rates

 Single Occupancy £62 including breakfast

 Double Occupancy £72.00 including breakfast

Please send all menu orders to Maureen Highfield by 1 November

MENU

STARTERS

ROAST VINE TOMATO SOUP (V, GF,  VEGAN)

Basil oil

CARAMELISED RED ONION & GOATS CHEESE TARTLET (V)

Roquette salad

CHICKEN LIVER TERRINE

Soused red cabbage salad, bloomer toast

MAINS

ROAST BREAST OF TURKEY WITH PORK, THYME & CRANBERRY SEASONING

Pigs in blankets

CONFIT OF DUCK LEG (GF)

Chorizo & butterbean cassoulet

GRILLED FILLET OF PINK BREAM (GF)

Warm Nicoise salad, herb aoili

BUTTERNUT SQUASH, CHESTNUT & LENTIL BAKE (V, GF, VEGAN)

Provencal vegetable sauce

All served with a selection of seasonal vegetables 

DESSERTS

TRADITIONAL PLUM PUDDING (V)

Brandy sauce

CHOCOLATE ORANGE BROWNIE (V)

Grand Marnier Chantilly

CARAMEL CREME BRULEE (V, GF)

(Woodside uses free range eggs, Red Tractor accredited chicken and fish from sustainable sources.

Wherever possible British meat and locally sourced produce) Please advise any allergens, intolerances or special dietary requirements

 

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Please complete payment by latest 1 November 2018

Cheques payable to HOEOCA Ltd (give to Maureen) or BACS Barclays Sort 20-77-62 A/c 50460699 reference LUS. (Follow your BACS  with an email to Maureen to advise payment made)  

For any late bookings and menu choices email Maureen Highfield-Sykes Committee Member (Social)

social@hoeoca.org.uk or text mobile 07802 717721

For overnight accomodation please contact Maureen H-S to list as soon as possible. The hotel will require card details to secure booking

woodside1

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