STOP PRESS

SPEAKERS AND MENUS –  End of Year - 2019
Members unable to attend any of these meetings must inform the Dining Secretary Colin Dobson at the latest by the Sunday Morning preceding the Meeting.

Note:
Vegetarian main course option available

Every month chicken and fish will be available as a main dish. Each month will have a signature dish.

Every month Fresh fruit salad and ice cream will be available as a sweet. Each month will have a signature dish.

3rd Sept
Robin Miller
The Normandy Campaign WW11
Menu
Slow cooked pork belly with bubble and squeak potatoe cake and greens, mustard sauce
Salt baked cauliflower with cabbage potatoe cake and green, mustard sauce (V)
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Vanilla buttermilk panna cota
1st Oct
John Ellis
The Making of a Museum Beaulieu
Menu
Creamy Pawn and Fish Pie with fresh greens
Vegetarian Pie with greens (V),
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Red Wine pear Bakewell tart with clotted cream, ice cream
5th Nov

Stephen Robson
Charles Rolls and Britain’s First International Aviation Meeting
Menu
Slow cooked beef bourguignon with braised red cabbage and horseradish mash
Pot Roast bourguignon with braised red cabbagge and horseradish mash (V)
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Caramelized apple slice with clotted cream

All Main Courses are served with Fresh Seasonal Vegetables

18th Dec
Stephen Roberts
The Duffers Guide to History
Joint Meeting with our Ladies and Guests
Menu
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STARTERS
Roasted Winter Squash Creamed Soup, Basil Pesto (V/VG)
Pork and Apricot PateSpiked with Herbs and Garlic served with Onion Marmalade
Goats Cheese and Pickled Beets Mixed leaves, Sweet and Sour Pickled Beets, Crumbled Goat's Cheese(V)
Potted Mudeford Mackerel with Toasted Sourdough
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MAINS
Stuffed Rolled Breast of Turkey Basted with Sage Butter Served with Pigs in Blankets, Roasted Potatoes, Honeyed Parsnip and Carrots
Braised Beef and Onion in Red Wine with Mustard Pastry Crust, Served with Creamy Mashed Potatoe, Honey Parsnip and Carrots
Upper Deck Fish Pie Salmon, Smoked Haddock, Prawns Creamy Sauce and Mashed Potatoe Topping
Braised Root Vegetables and Mushrooms in Red Wine With Mustard Pastry Topping, Creamy Mashed Potatoe, Honeyed Parsnip and Carrots (V/VG)
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DESSERTS
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Christmas Pudding Warm Brandy Soaked Christmas Pudding and Custard (V)
Mulled Wine Pear Served with Fresh Vanilla Ricotta (V)
Chocolate Brownie Ice Cream Sundae Warm Chocolate Sauce (V)
TO FINISH
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Tea and Coffee and Mince Pies