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The RBYC Annual Dinner Saturday February 27 th 2010 7:30 pm – 12:3o am Blue Mountain Golf Club – Bracknell

The RBYC Annual Dinner Saturday February 27 th 2010 7:30 pm – 12:3o am Blue Mountain Golf Club – Bracknell. Open to all Club members – new & old + family & friends Black tie / lounge suits – strictly no oilies! £40 / person 7:30 – 8:00 Welcome drink 8:00 – 9:30 Three course dinner

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The RBYC Annual Dinner Saturday February 27 th 2010 7:30 pm – 12:3o am Blue Mountain Golf Club – Bracknell

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  1. The RBYC Annual Dinner Saturday February 27th 2010 7:30 pm – 12:3o am Blue Mountain Golf Club – Bracknell • Open to all Club members – new & old + family & friends • Black tie / lounge suits – strictly no oilies! • £40 / person • 7:30 – 8:00 Welcome drink • 8:00 – 9:30 Three course dinner • 9:30 – 10:00 Annual Awards (the serious & the embarrassing!) • 10:00 – 12:30 Disco • A slide show of photos taken through the year by club members will run during dinner – please forward photos to Pauline Errey • There will be a raffle to raise money for our charities – RNLI & UKSA Changing Lives. Please donate any prizes to Sue Hurley & Deborah O’Brien. • Please nominate those you would like to recognise for outstanding achievements or embarrassing moments they would rather forget - but which make our trips so memorable to Pauline Errey. • Please note there is no disabled access to the room.

  2. The RBYC Annual Dinner Menu Starters: Tomato & Basil Soup Laced with sour cream & chives Pork, Apple & Calvados Pate Accompanied with tomato chutney & toasted ciabatta bread Seasonal Melon With berries and balsamic glaze Main Courses: Chicken with tarragon sauce Lightly poached in white wine accompanied with shallots, cream & tarragon Gigot Lamb Steak Slow roasted & glazed with redcurrants & mint Seared Cod Loin Served with dill & lemon butter glaze Caramelised red onion & goats cheese tart Desserts Warm apple pie with cream Strawberry bavarois served with strawberry coulis Home made Profiteroles served with a chocolate & orange sauce Coffee & mints All main courses come with a selection of fresh seasonal vegetables & potatoes

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