Christmas Lunch. 19th Dec 2018

Final details
All rides start from and return to High Elms Golf Club on the 19th December.
Parking bikes – please walk to the right side of the building and then turn left following the building around. You will see a sloped area with 3 picnic tables, and a large hedge to the left, bikes can be left around the tables and on both sides of the hedge. The only place to avoid if the slope to the right of the tables as the golfers use this for their trolley’s The bikes will be safer here also can be seen from the dining room and coffee area.
Coffee will be served in the bar on the first floor from 10am. Please would all ride leaders make sure that the ride finishes back at High Elms by 12.30pm, to allow time for people to change (if they wish!) and lunch will be served at 1pm. Looking forward to seeing you all.

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The club Christmas Lunch is to be held at High Elms golf club following the ride on the 19th December. The (subsidised) cost for members is £21 for a three course meal with coffee.
Guests are welcome when the cost will be £26.
Your reservation and payment can be made to by one of the following methods

All cheques made payable to Meridian Cycling Club
Postal address for Chris: Mr C Simms, 6 Petersfield Drive, Culverstone Green, Meopham DA13 0TR
Online bank transfer to
Meridian Cycling Club
Sort Code: 09 06 66
A/C No:  43226774
Please add the reference ‘your name’ to all online transfers – or else he won’t know who it’s from!

Printable Booking Form here
Online Booking Form here

Deadline for reservations and payment 12th November

Full Menu
Starters:
Roasted butternut squash soup and smoked paprika croutons. (GF, V)
Classic prawn cocktail with crisp iceberg lettuce round a Marie Rose sauce.(GF)
Pork and cranberry pate, apricot & fresh ginger chutney
All starters are served with a selection of artisan breads.
Mains:
Traditional roast turkey with pigs in blankets, sage & onion stuffing balls & gravy
Baked cod loin with a herb crust & lemon scented crushed new potatoes with a fresh thyme and tomato coulis. (GF)
Beef topside cooked in grain mustard & horseradish glaze
Baked mushroom, cranberry & brie Wellington, served with a tarragon & white wine sauce (V)
All mains served with roasted potatoes, carrot batons, Brussel sprouts and braised red cabbage
Desserts:
Traditional Christmas pudding with warm brandy sauce
White chocolate raspberry cheesecake served with white chocolate chip ice cream
Gluten free chocolate caramel torte & clotted cream ice-cream (GF)

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