Announcing the Oxonian CC 2018 Presentation Buffet Dinner

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This will take place on Saturday 20th January at Freeland Village Hall commencing at 7.30pm.

We are trying something different to the traditional formal dinner this year, with a comprehensive buffet, followed by presentation of trophies. Paul Allday has put together the following very appealing menu for us.

  • Rare roast topside of beef with horseradish sauce
  • Honey and mustard roasted ham
  • Roast turkey breast with cranberry and orange relish
  • Chipotle spiced chicken breast with sweetcorn and coriander salsa
  • Salmon, watercress and lime tart
  • Butternut squash, basil, pine nut and Pecorino frittata (V)

 

  • Ras-el-hanout spiced cous cous with Feta, mint and pomegranate
  • Baby spinach salad with quinoa, kidney beans and cherry tomatoes
  • Classic coleslaw
  • Beetroot, Braeburn apple and roasted pepper salad with balsamic dressing
  • Mixed tomato, olive and mozzarella salad with basil dressing

 

  • Sliced cucumber salad
  • Mixed baby leaf salad
  • Hot minted new potatoes
  • Salted bread croutons
  • Salted pumpkin seeds
  • French dressing
  • Caesar dressing
  • Olive oil

 

  • Tropical fresh fruit salad with creme fraiche
  • Tarte aux pommes with vanilla cream
  • Baked New York cheesecake with a fruit compote
  • Chocolate tartelette with a raspberry puree

So, hopefully all needs catered for and all for the princely sum of £15.00 per person, under 16s £5.00.

There will also be a cash bar for drinks.

Make your bookings at.

I look forward to seeing all trophy winners with as many members and their guests as possible on the evening.

David Hanson

Chair

 

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